Caprese Panini (Sandwiches) Recipe

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Caprese Panini (Sandwiches)

From Dorothy McNett's recipes at It is nice to use a panini pan / griddle to make the traditional Italian look, but these can also be made on a ribbed grill pan, using a heavy skillet as a weight. Or, just grill it and call it a grilled sandwich! This makes 2 sandwiches.

1/4 - 1/3 cup pesto (see recipe)
1 tablespoon extra virgin olive oil
1 medium fresh tomato, diced (about 3/4 cup total)
1 tablespoon capers
1/8 teaspoon freshly ground pepper, or red pepper flakes
1 teaspoon balsamic vinegar
4 slices of bread, sourdough recommended, about 1/2 inch thick
olive oil for brushing the bread
slices of fresh mozzarella, thinly sliced

First make the pesto and set aside. In a heavy bottomed frypan heat the oil and add the diced tomatoes, capers and pepper. Saute, stirring, about 2 - 3 minutes to soften the tomatoes. Remove from heat, add the vinegar and set aside. Brush one side of each of the 4 bread slices with some olive oil. Turn them over and spread on the pesto. Arrange the mozzarella slices and the tomato mixture over 2 of the slices and top with the other slices of bread with the oiled side on the outside. Heat a panini grill or a grill pan over medium high heat and grill the sandwiches to brown nicely on both sides.

Recipe created 2015-11-02.

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