A golden panini filled with juicy tomato slices, fresh mozzarella, basil, and a hint of balsamic—melted to perfection for an irresistible Italian-inspired sandwich.
Why You’ll Love This Recipe
- Combines fresh, flavorful ingredients in a cheesy, toasty package.
- Quick and easy to prepare—ready in under 10 minutes.
- Can be enjoyed as a light lunch or hearty snack any time of day.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ciabatta or focaccia bread, halved horizontally
- Ripe tomato, sliced
- Fresh mozzarella, sliced
- Fresh basil leaves
- Balsamic glaze or reduction
- Olive oil or softened butter
directions
- Preheat a panini press or grill pan and brush lightly with oil or butter.
- Layer mozzarella, tomato slices, and a few basil leaves on the bottom bread half.
- Drizzle with balsamic glaze or reduction.
- Top with the other half of the bread, then brush the exterior lightly with oil or butter.
- Grill in the panini press for about 4–5 minutes, or in a grill pan with a heavy press for 2–3 minutes each side, until cheese melts and bread is crispy.
- Slice and serve immediately.
Servings and timing
- Serves: 1 large sandwich (or 2 small)
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
Variations
- Add protein: Include prosciutto or turkey slices for extra flavor.
- Veggie twist: Roast or grill zucchini or eggplant slices before assembling.
- Cheese swap: Try burrata, provolone, or goat cheese in place of mozzarella.
- Flavor boost: Spread pesto or garlic aioli inside before grilling.
storage/reheating
- Store: Wrap cooled sandwich tightly in foil or parchment; refrigerate up to 1 day.
- Reheat: Grill or toast at 180 °C (350 °F) for 5–7 minutes—cold mozzarella may leak, so warm gently.
FAQs
Can I use any bread for this panini?
Yes—choose a sturdy type like ciabatta, focaccia, or sourdough that holds up under pressure.
Is the balsamic glaze necessary?
No, but it adds sweetness and tang. If unavailable, drizzle regular balsamic or substitute pesto.
How do I get crispy bread without burning it?
Brush lightly with oil, preheat the grill, and press for even browning. Monitor heat carefully.
Can I make this vegetarian?
Yes, this panini is vegetarian as-is; for vegan, use dairy-free cheese and skip olive oil or butter.
What if my tomato is watery?
Pat tomato slices dry before adding; spread mozzarella first to help absorb moisture.
Can I press this without a panini press?
Yes—use a skillet on top and press down with a heavy pan or foil-wrapped brick.
How do I pack this sandwich for lunch?
Toast lightly and wrap warmed in foil, or reheat at work before eating.
Can I grill in advance and reheat later?
You can, but ideally reheat ingredients freshly to maintain texture, using a quick press or oven.
What sauce pairs well?
Balsamic glaze is ideal; basil pesto or garlic aioli are tasty alternatives.
Can I add fresh greens after grilling?
Yes—insert fresh basil or arugula just before serving to preserve crispness and flavor.
Conclusion
The Grilled Caprese Panini with Tomato is simple yet elegant—melding warm, melted cheese with fresh ingredients in every bite. Perfect for any time you crave a quick, satisfying taste of Italy. Want me to continue with the next recipe?
PrintGrilled Caprese Panini with Tomato
A golden panini filled with juicy tomato slices, fresh mozzarella, basil, and a hint of balsamic—melted to perfection for an irresistible Italian-inspired sandwich.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 large sandwich (or 2 small)
- Category: Lunch, Snack
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Ciabatta or focaccia bread, halved horizontally
- Ripe tomato, sliced
- Fresh mozzarella, sliced
- Fresh basil leaves
- Balsamic glaze or reduction
- Olive oil or softened butter
Instructions
- Preheat a panini press or grill pan and brush lightly with oil or butter.
- Layer mozzarella, tomato slices, and a few basil leaves on the bottom bread half.
- Drizzle with balsamic glaze or reduction.
- Top with the other half of the bread, then brush the exterior lightly with oil or butter.
- Grill in the panini press for about 4–5 minutes, or in a grill pan with a heavy press for 2–3 minutes each side, until cheese melts and bread is crispy.
- Slice and serve immediately.
Notes
- Add protein: Include prosciutto or turkey slices for extra flavor.
- Veggie twist: Roast or grill zucchini or eggplant slices before assembling.
- Cheese swap: Try burrata, provolone, or goat cheese in place of mozzarella.
- Flavor boost: Spread pesto or garlic aioli inside before grilling.
- Storage: Wrap cooled sandwich tightly in foil or parchment; refrigerate up to 1 day.
- Reheat: Grill or toast at 180 °C (350 °F) for 5–7 minutes—cold mozzarella may leak, so warm gently.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 9g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg