The Best Caprese Panini Recipe

Summer comfort food Caprese Paninis are golden and gooey with fresh mozzarella, tomatoes, and basil pesto.  


– 2 Tablespoons butter, at room temperature – 4 slices Italian or sourdough bread – 4 ounces fresh mozzarella, sliced – 1 large tomato, sliced – Salt and pepper – 4 Tablespoons homemade pesto – 1 teaspoon balsamic reduction


Butter the outsides of two bread slices. Give generously! Butter should cover the bread completely.  

Step 1

Spread pesto on the unbuttered sides of the bread, then stack thick mozzarella and tomato slices. Sprinkle salt and pepper on tomatoes. Sandwich with a little balsamic drizzle.  

Step 2

To make in a panini press:- Oil the press, close the cover, and preheat. An indicator light indicates preheating on most presses. Let it heat for 5 minutes if it doesn't.  

Step 3

Place the sandwich in the press and hand-press the lid. Check occasionally for 5-7 minutes until bread is toasted and cheese is melted.  

Step 4

To cook on the stove top:- For classic panini marks, use a non-stick grill pan, but you can also use a conventional pan.  

Step 5

Heat the pan on medium on the stove. Add sandwich. Cook first side for 3 minutes. Turn it over when golden.  

Step  6

While the second side cooks, set a heavy cookware on top of the sandwich to simulate a panini maker "press" for 2-3 minutes.   

Step  7

Any cast iron skillet, huge heavy mixing bowl, or baking sheet and manual pressure work well for this.  

Step  8

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