Italian · Lunch
Panino con Caprese (Gluten-Free)
A cold Italian sandwich layering fresh mozzarella, ripe tomato, and basil leaves between toasted gluten-free bread, finished with olive oil and balsamic vinegar. Built on Caprese salad flavors, this version uses certified gluten-free bread while keeping the classic tomato-mozzarella-basil profile intact and bright.
$5
8 minsPrep
3 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
459Calories
19.8gProtein
28.6gFat
34.6gCarbs
6.8gSugar
4.1gFiber
790mgSodium
69mgChol
11.5gSat Fat
420mgPotassium
480mgCalcium
1.8mgIron
0.6mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free
low-cholesterol
herb-salt
gluten-free
Instructions
1
Prep
Slice the mozzarella and tomato into thin rounds. Pat tomato slices dry with paper towel to prevent sogginess.
2
Toast
Place the 2 slices of gluten-free bread in a dry skillet over medium heat for 2 to 3 minutes per side until golden and crisp.
3
Build
Brush the insides with half the olive oil. Layer mozzarella, tomato, and basil on one slice, season with salt and pepper.
4
Plate
Drizzle remaining olive oil and balsamic vinegar over filling. Close sandwich, cut diagonally, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g fresh mozzarella
- 22 small tomato
- 1212 fresh basil leaves
- 4 slices4 slices gluten-free sandwich bread (about 2.5 oz/70g total)
- 2 tbsp2 tbsp olive oil, divided
- 2 tsp2 tsp balsamic vinegar
- a pinch of salt
- a pinch of black pepper
