Caprese Panini
Caprese Panini
Caprese Panini
Caprese Panini

Caprese Panini

David Venable

How about an ooey, gooey, grown-up grilled cheese? You'll love the flavor of the juicy tomatoes, fresh pesto, and that creamy/salty notes of the cheeses.

Ingredients

  • 3 cups lightly packed fresh basil leaves
  • 1 garlic clove
  • 2 oz fresh Parmesan cheese, cut into 1/2'' pieces
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/3 cup extra virgin olive oil
  • 8 slices Italian country-style bread, sliced 1/2'' thick
  • 2 vine-ripened tomatoes, thinly sliced
  • 12 oz fresh Mozzarella cheese, sliced
  • Oil cooking spray

Directions

Place the basil, garlic, Parmesan pieces, salt, and pepper into a food processor and pulse 5–6 times. While the machine is running, slowly add the olive oil in a steady small stream until fully incorporated. If needed, occasionally stop to scrape down the sides of the container. Place the mixture into an airtight container and refrigerate until needed.
To assemble the sandwiches, coat 1 side of each bread slice with cooking spray. Place the bread slices on a clean work surface, oiled-sides down. Spread the basil mixture on the inside of all 8 slices. Evenly distribute the tomatoes and Mozzarella cheese on 4 of the bread slices. Cover with the other 4 bread slices, oiled-sides up, and press together gently.
To make the paninis, preheat a press or set a large grill pan over medium heat. Cook the sandwiches for 5–7 minutes, or until golden brown and the cheese is melted. If using a grill pan, be sure to flip the sandwich. Serve immediately.

Cook's Notes

The pesto can be made several days in advance and can also be frozen for future recipes.

Print Recipe