Caprese Panini Recipes
CAPRESE PANINI
A favorite salad gets its turn in a sandwich. For a different flavor, use jarred roasted red peppers in place of the tomato. Purchased pesto is fine here, but homemade is even better.
Provided by LMillerRN
Categories Lunch/Snacks
Time 25m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- Heat oil in a nonstick skillet over medium-high heat. Add tomatoes, capers, and pepper flakes; sauté until just starting to break down, about 3 minutes.
- Off heat, add vinegar.
- Brush oil on one side of each slice of bread; spread the other sides with 1 tablespoon pesto. Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt and pepper. Top with another slice of bread, oiled side up.
- Toast sandwiches in a skillet or panini press.
Nutrition Facts : Calories 461.7, Fat 27.6, SaturatedFat 12.5, Cholesterol 67.2, Sodium 1004.8, Carbohydrate 30.1, Fiber 2.2, Sugar 4.8, Protein 23.4
CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)
Make and share this Caprese Panini (Mozzarella, Tomatoes and Basil) recipe from Food.com.
Provided by Bev I Am
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an electric panini maker according to the manufacturer's instructions.
- Brush one side of each bread slice with olive oil.
- Lay the slices, oiled side down, on a clean work surface.
- Spread the top of each slice with 1 Tbs mayonnaise.
- Place the cheese on one slice and top with the tomato slices.
- Drizzle with the vinegar and season with salt and pepper.
- Top with the basil, then with the other bread slice, oiled side up.
- Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
- Transfer the sandwich to a cutting board and cut in half.
- Serve immediately.
- Serves 1.
CAPRESE PANINI
Make and share this Caprese Panini recipe from Food.com.
Provided by KelBel
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Spread 2 Tablespoons of basil pesto on each slice of bread.
- Place 2 slices of mozzarella and 2 slices of tomatoes on 2 slices of bread.
- Top with remaining 2 slices of bread.
- Brush with olive oil and place on panini press and press for 2 minutes until cheese is melted and bread is crispy.
Nutrition Facts : Calories 763.7, Fat 28.6, SaturatedFat 16, Cholesterol 89.7, Sodium 1385.7, Carbohydrate 85.7, Fiber 10.6, Sugar 6.4, Protein 44.9
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- Slice the ciabatta roll in half. Brush the outside of the bottom roll with 1 tablespoon of olive oil and place on a hot panini press or grill pan.
- Layer the sliced fresh mozzarella, sliced tomato, and basil leaves, then drizzle with balsamic vinegar and season with just a little salt & pepper, to taste.
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- Place Buffalo Mozzarella Ball (1) in a single layer between several paper towels. Place a cutting board on top of the covered mozzarella and add 2 pounds of weight for 15 minutes, unopened soup cans work well. Doing this will remove the excess moisture and will prevent your Panini from becoming soggy while in the press.
- To make the pesto. Add to the bowl of a food processor, the Fresh Basil Leaf (2 cup), Garlic (2 clove), Pine Nuts (1/4 cup), and Parmesan Cheese (1/2 cup). Pulse while slowly adding Olive Oil (1/2 cup) until smooth and desired consistency. Add the Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/8 teaspoon) and pulse a few more times to incorporate.
- Using a sharp bread knife, slice the Focaccia Bread (1) down the middle vertically and then horizontally, creating 4 servings. Slice each section in half to create a top and bottom, and lightly brush the outside with olive oil.
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