Fresh Tomato-Mozzarella-Basil Caprese Panini Recipe for an Inspired Lunch Choice
Bringing together the delicious and timeless combination of tomato, mozzarella, and basil, our Caprese panini recipe is an inspired choice for anyone looking for an easy, flavorful, and meat-free option for lunch or a snack.
Easy Caprese Panini Recipe
Named after the classic Italian Caprese salad, our Caprese panini is an Italian food-lovers dream, drawing you in with its textures, aromas, and flavors.
The sweet and tangy tomato, fresh and elastic mozzarella and sweet and herby basil in the pesto all meld together to make a panini filling that stimulates the senses on so many levels.
Ingredients
So let’s go about putting together our mouthwatering Caprese panini. You’ll need the following ingredients:
- Bread, 2 panini rolls or 4 bread slices
- Mozarella, 125 grams (4.4 oz)
- Tomatoes on the Vine, 5 small
- Basil, 10 leaves
- Spinach, handful
- Fresh Basil Pesto, 4 tbsp
Step-by-Step Instructions
Step 1 – First off, cut your panini bread in half. Slice your tomatoes, and either cut or tear your mozzarella into slices or stripes.
Spread a layer of pesto on one half of the panini bread, and top that half with your sliced tomatoes. On the other half of your bread, lay down a bed of basil, and top that with your mozzarella.
Step 2 – Naturally, bring both halves of the panini together. If you have a panini press, paninis generally take around 5-7 minutes in the press before they are ready to enjoy hot.
However, if you don’t have a panini press, don’t worry. Instead, place your assembled paninis in a hot pan, and press them with a heavy object, like a large cooking pot.
Keep them pressed until you can see the cheese has melted, by which point they should be hot and ready to serve. You don’t have to be too precious with it, and if they’re still not quite ready, simply place them back in the pan and press down again for a little while longer.
Locked between two golden crunchy halves of panini bread lies a filling bursting with flavor.
The tomatoes are tart and juicy, the basil sweet and aromatic, and the pesto rich and herby. All of these ingredients are held in place by the melted mozzarella, that strings from one side to the other once you cut the panini open and slowly pull the two pieces apart.
Whether you’re eating this panini out of the hand on the go or sitting down for lunch with time to savor the aroma and the flavor, this panini represents Italian food at its finest: simple ingredients that work harmoniously together and maximize flavor.
We love how this panini was inspired by one of the all-time classic Italian salads, and hope it brings you so much joy and satisfaction when you first try it.
Caprese Panini Recipe Card
Caprese Panini
Ingredients
- Bread, 2 panini rolls or 4 bread slices
- Mozarella, 125 grams (4.4 oz)
- Tomatoes on the Vine, 5 small
- Basil, 10 leaves
- Spinach, handful
- Fresh Basil Pesto, 4 tbsp
Instructions
- Slice your tomatoes, and either cut the mozzarella into slices or tear the mozzarella.
- Spread a layer of pesto on one half of the panini bread, and top that half with your sliced tomatoes. On the other half of your bread, lay down a bed of basil, and top that with your mozzarella.
- Bring both the bread halves of the panini together. If you have a panini press, paninis generally take around 5-7 minutes in the press before they are ready to enjoy hot. However, if you don’t have a panini press, don’t worry. Instead, place your assembled paninis in a hot pan, and press them with a heavy object, like a large cooking pot.
- Keep them pressed until you can see the cheese has melted, by which point they should be hot and ready to serve. You don’t have to be too precious with it, and if they’re still not quite ready, simply place them back in the pan and press down again for a little while longer.
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