Grilled Caprese Panini
A warm and savory twist on the classic Caprese salad, this quick panini is layered with creamy mozzarella, juicy tomatoes, and fresh basil, then grilled to golden perfection with olive oil and a hint of balsamic. A satisfying and easy meal ready in just 10 minutes.
Equipment
- 1 Panini Press or Grill Pan – for grilling the sandwich to crisp, golden perfection
- 1 Chef’s Knife – for slicing tomatoes, basil, and mozzarella cleanly
- 1 Silicone Basting Brush – for evenly applying olive oil to the bread
- 1 Cutting Board – for sandwich assembly and ingredient prep
- 1 Spoon or Small Whisk – for drizzling balsamic vinegar evenly
Ingredients
- 1 ciabatta roll or 2 slices sourdough bread
- 2 slices fresh mozzarella cheese
- 2 –3 slices ripe tomato
- 1 handful fresh basil leaves
- 2 tablespoons olive oil extra virgin preferred
- 1 teaspoon balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep the Bread and Heat the Grill: Slice your ciabatta roll in half lengthwise (or lay out your sourdough slices). Preheat your panini press or grill pan over medium heat so it's hot and ready when you begin assembling.
- Brush with Olive Oil: Using a basting brush or the back of a spoon, coat the outside of the bottom slice of bread with 1 tablespoon of olive oil. This will help create that beautifully crisp, golden crust when grilled.
- Assemble the Layers: Place the oiled side down on the hot grill surface. On the exposed side, layer the fresh mozzarella, followed by the tomato slices and fresh basil leaves. Drizzle the balsamic vinegar evenly over the top. Season lightly with kosher salt and black pepper to taste.
- Finish the Sandwich: Brush the outer side of the top slice of bread with the remaining tablespoon of olive oil and place it over the sandwich. Close the lid of the panini press. If using a grill pan, press the sandwich with a heavy skillet or spatula to flatten slightly and grill evenly.
- Grill to Golden Perfection: Grill the sandwich until the outside is crisp and golden brown, and the mozzarella begins to melt around the edges. This usually takes about 3–4 minutes in a press or 2–3 minutes per side in a grill pan. If using a pan, flip once halfway through.
- Serve and Enjoy: Remove from the heat, let cool slightly, then slice in half and serve warm while the cheese is still melty and the bread is perfectly toasted.
Notes
- Bread Choice Matters: Ciabatta gives a rustic, chewy texture while sourdough adds a tangy bite. Choose based on your preference, or try both!
- Cheese Tip: Fresh mozzarella slices are ideal for this sandwich. Pat them dry with a paper towel before layering to prevent excess moisture.
- Grilling Hack: No panini press? Use a grill pan and weigh down your sandwich with a cast-iron skillet or another heavy pan to mimic the press effect.
- Make it a Meal: Pair with a light side salad, a bowl of tomato soup, or roasted vegetables for a complete meal.
- Storage: If you have leftovers, store tightly wrapped in the fridge for up to 3 days. Reheat in the oven at 300ºF or in a hot skillet for best results — the microwave will soften the bread too much.
