Ingredients
Method
- Rinse the basil leaves under cold water and pat them dry with a paper towel. Remove any thick stems to ensure a smooth texture.
- In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil. Continue blending until the pesto reaches a smooth and slightly thick consistency.
- Season with salt and black pepper, then give it one final blend. Taste and adjust seasoning if needed. Set the pesto aside.
Assemble the Caprese Sandwich
- Lay out the slices of bread on a clean surface. Spread a generous layer of basil pesto on one side of each slice. On two of the slices, layer fresh mozzarella evenly over the pesto.
- Arrange tomato slices over the mozzarella, ensuring even coverage for a balanced bite. Sprinkle a few fresh basil leaves on top for extra flavor. Place the remaining slices of bread on top, pressing down gently to help the ingredients hold together.
- Heat a panini press, grill pan, or skillet over medium heat. If using a skillet, a heavy pan or spatula will help press the sandwich down. Spread butter or brush olive oil on the outer sides of the bread to achieve a golden, crispy crust.
- Place the sandwiches in the panini press or skillet. If using a skillet, place another pan on top to weigh them down. Grill for about three to four minutes, until the bread turns golden brown and crispy.
- Flip the sandwich carefully and cook for another three to four minutes until the mozzarella melts. Remove from heat and let it sit for a minute before slicing.
Notes
To make a Caprese panini that’s crispy, flavorful, and perfectly balanced, start with high-quality ingredients. Fresh mozzarella, ripe tomatoes, and a good homemade or store-bought basil pesto will make a big difference in both taste and texture.
When it comes to the bread, choose something sturdy and crusty — like ciabatta or sourdough — so it holds up to the fillings and crisps beautifully when pressed.