Caprese Panini
Fresh mozzarella, ripe tomato and basil pressed between oiled slices of ciabatta until the crust is ridged and the cheese just slumps. Salting the tomato first keeps the bread from going soggy.
- 1
Lay the tomato slices on a paper towel, sprinkle with the salt, and let them drain for 5 minutes. Blot the tops dry.
- 2
Heat a ridged grill pan or heavy skillet over medium heat. Brush one side of each bread slice with olive oil.
- 3
Build two sandwiches oiled-side out: mozzarella, tomato, basil, and a grind of the black pepper on each.
- 4
Press the sandwiches in the pan with a second heavy pan or a foil-wrapped brick. Cook 4 minutes per side, until the bread is deeply golden and the mozzarella has just started to slump.
- 5
Rest 1 minute, then cut each sandwich in half on the diagonal and serve warm.
Ingredients
- 1 large tomato, sliced 1/4 inch thick
- 1/2 teaspoon kosher salt
- 4 slices ciabatta bread
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella, sliced 1/4 inch thick
- 12 fresh basil leaves
- 1/4 teaspoon black pepper
Instructions
- 1
Lay the tomato slices on a paper towel, sprinkle with the salt, and let them drain for 5 minutes. Blot the tops dry.
- 2
Heat a ridged grill pan or heavy skillet over medium heat. Brush one side of each bread slice with olive oil.
- 3
Build two sandwiches oiled-side out: mozzarella, tomato, basil, and a grind of the black pepper on each.
- 4
Press the sandwiches in the pan with a second heavy pan or a foil-wrapped brick. Cook 4 minutes per side, until the bread is deeply golden and the mozzarella has just started to slump.
- 5
Rest 1 minute, then cut each sandwich in half on the diagonal and serve warm.