Italian · Lunch & handhelds
Caprese panini
A crisp pressed ciabatta filled with ripe drained tomato, fresh mozzarella, and scratch basil pesto—the Caprese trio kept vivid rather than drowned in glaze.
Equipment
- Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
Ingredients
1× recipe · Makes 4 panini
- 2 large ripe tomatoes, sliced 1/4 inch thick
- 1 teaspoon kosher salt, divided
- 12 ounces fresh mozzarella, sliced 1/4 inch thick
- 2 packed cups fresh basil leaves, divided
- 1/3 cup toasted pine nuts
- 1 small garlic clove
- 1/3 cup finely grated Parmigiano-Reggiano
- 1/3 cup extra-virgin olive oil, plus 2 tablespoons for brushing
- 1 teaspoon fresh lemon juice
- 4 ciabatta rolls
Instructions
Arrange tomato on a and season with 1/2 teaspoon salt. Rest 15 minutes, then blot both sides. Drain mozzarella and press gently between clean towels until its surface is dry.
Pulse 1 1/2 cups basil, pine nuts, garlic, Parmigiano, remaining salt, and lemon juice to a coarse paste. Stream in 1/3 cup olive oil just until cohesive; do not blend hot or completely smooth.
Split ciabatta. Spread the interiors thinly with pesto and layer mozzarella, tomato, and remaining whole basil leaves, keeping fillings just inside the edges. Close and brush outsides with remaining olive oil.
Press over medium heat until the bread is deeply crisp and the mozzarella is softened and beginning to melt, 4 to 6 minutes. Rest 2 minutes before cutting so the moist filling does not slide out.
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