Caprese Panini Recipes

CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)

Caprese Panini (Mozzarella, Tomatoes and Basil) image

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

Ingredients

2 slices county-style bread, 1/2 inch thick
olive oil, for brushing
1 tablespoon mayonnaise (or to taste)
2 slices mozzarella cheese
3 slices tomatoes
1 teaspoon balsamic vinegar
salt & freshly ground black pepper, to taste
2 fresh basil leaves

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

Caprese Panini image

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

Ingredients

1 tablespoon olive oil
3/4 cup tomatoes, diced
1 tablespoon capers, drained
1 pinch red pepper flakes
1/2 teaspoon balsamic vinegar
4 slices white bread or 4 slices whole wheat sourdough bread, 1/2-inch thick
olive oil
1/4 cup purchased pesto sauce
6 ounces fresh mozzarella cheese, thinly sliced
sea salt
fresh coarse ground black pepper

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

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