Description
This Best Caprese Sandwich with Basil Pesto is a delightful Italian-inspired panini that combines fresh buffalo mozzarella, ripe tomatoes, peppery arugula, and a vibrant homemade basil pesto. Grilled to perfection on a panini press or grill pan, it's a quick and flavorful meal perfect for lunch or a light dinner.
Ingredients
For the Sandwich:
- 1 loaf ciabatta or ciabatta rolls
- 8 ounces buffalo mozzarella (or fresh mozzarella of choice, sliced)
- 1 tablespoon thick balsamic vinegar or balsamic glaze (optional)
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups baby arugula
- 2 medium ripe tomatoes (sliced into ¼-inch thick rounds)
- Flaky sea salt or kosher salt
For the Basil Pesto:
- 2 cups fresh basil leaves (packed)
- ⅓ cup pine nuts
- ⅓ cup grated parmigiano cheese
- 2-3 cloves garlic (minced)
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Basil Pesto: In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic.
- Pulse the Ingredients: Pulse until the ingredients are finely chopped and combined.
- Add Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency, smooth but still slightly textured.
- Season Pesto: Add salt and pepper to taste, then set the pesto aside.
- Preheat Grill: Preheat a panini press or grill pan over medium heat.
- Assemble Sandwiches: Take slices of ciabatta bread and spread a generous amount of basil pesto on one side of each slice.
- Layer Ingredients: On four slices of bread, evenly layer buffalo mozzarella slices, followed by tomato slices. Sprinkle flaky sea salt or kosher salt over the tomatoes, then add a handful of baby arugula on top.
- Add Balsamic: Drizzle balsamic vinegar or balsamic glaze over the arugula if using.
- Close Sandwiches: Place the remaining bread slices pesto side down on top to close each sandwich.
- Brush Bread with Olive Oil: Lightly brush the outer sides of each sandwich with extra-virgin olive oil.
- Grill Sandwiches: Place the sandwiches on the preheated panini press or grill pan.
- Toast and Melt: Grill for 3 to 4 minutes, or until the bread is toasted golden brown and the cheese has melted.
- Press (if using grill pan): If using a grill pan, press the sandwiches down gently with a spatula to help flatten and evenly toast them.
- Rest and Serve: Remove the sandwiches from heat and let them cool for a minute. Cut each sandwich diagonally in half before serving.
- Enjoy: Serve warm and enjoy the fresh, vibrant flavors of this caprese panini with basil pesto.
Notes
- You can substitute buffalo mozzarella with fresh mozzarella if preferred.
- Use balsamic glaze for a sweeter finish or thick balsamic vinegar for tanginess.
- If you don’t have a panini press, a grill pan with a weighted spatula works well.
- Adjust the amount of garlic and pine nuts in pesto according to your taste.
- For a vegetarian option, this recipe is naturally suitable.
- To make it gluten-free, use gluten-free bread instead of ciabatta.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
