Italian · Lunch
Panino con Caprese
A grilled Italian sandwich on ciabatta layered with fresh mozzarella, ripe tomato and basil, brushed with olive oil and balsamic vinegar, then pressed until the cheese softens and the bread turns crisp and golden. Finished with cracked black pepper and flaky salt.
$5
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
538Calories
26.2gProtein
28.4gFat
48.3gCarbs
8.9gSugar
3.8gFiber
1004mgSodium
72mgChol
14.2gSat Fat
485mgPotassium
665mgCalcium
2.4mgIron
1.5mcgVitamin B12
9.5mgVitamin C
vegetarian
low-cholesterol
mediterranean
all-time-classics
quick-lunch
vegetarian
low-chol
Instructions
1
Prep
Slice the mozzarella and tomato into rounds. Split the ciabatta roll in half lengthwise and brush both cut sides with olive oil.
2
Build
Layer mozzarella, tomato slices, and basil on the ciabatta bottom half. Season with salt and pepper. Top with the second half.
3
Grill
Cook in a preheated panini press or skillet over medium heat for 3 minutes per side until the bread is golden and cheese softens.
4
Plate
Remove from heat, cut in half, drizzle with balsamic vinegar, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh mozzarella
- 22 small ciabatta roll (about 3.5 oz/100g), split
- 22 small tomato
- 1212 fresh basil leaves
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp balsamic vinegar
