Caprese Panini with Balsamic Glaze
Caprese Panini with Balsamic Glaze
Ingredients
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar, packed (optional, for sweetness)
For the Panini
- 4 ciabatta rolls, small, split horizontally
- 1 pound fresh mozzarella cheese, sliced 1/4-inch thick
- 2 ripe tomatoes, medium, sliced 1/4-inch thick
- 1/2 cup fresh basil leaves, packed
- 2 tablespoons extra virgin olive oil, for brushing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and brown sugar (if using). Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon, about 10 to 15 minutes. It will continue to thicken as it cools. Remove from heat and set aside.
⏱️ 15 min
- 2
Preheat your panini press to medium-high heat, approximately 375°F. If you do not have a panini press, you can use a large skillet over medium heat and a heavy, foil-wrapped brick or another heavy skillet to press the sandwiches.
⏱️ 5 min•🌡️ 375
- 3
Assemble the paninis: Lightly brush the cut sides of each ciabatta roll with extra virgin olive oil. On the bottom half of each roll, layer the sliced fresh mozzarella, followed by the sliced tomatoes and fresh basil leaves. Season generously with salt and freshly ground black pepper. Drizzle a small amount of the prepared balsamic glaze over the layered ingredients. Place the top half of the ciabatta roll on top.
⏱️ 10 min
- 4
Grill the paninis: Carefully place the assembled paninis into the preheated panini press. Close the lid and cook for 4 to 6 minutes, or until the ciabatta bread is golden brown and crispy, and the mozzarella cheese is melted and gooey. If using a skillet, cook for 3-4 minutes per side, pressing down firmly.
⏱️ 6 min
- 5
Serve immediately: Remove the paninis from the press. For easier eating, cut each panini in half diagonally. Serve hot with any remaining balsamic glaze on the side for dipping, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese Panini with Balsamic Glaze
Ingredients
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar, packed (optional, for sweetness)
For the Panini
- 4 ciabatta rolls, small, split horizontally
- 1 pound fresh mozzarella cheese, sliced 1/4-inch thick
- 2 ripe tomatoes, medium, sliced 1/4-inch thick
- 1/2 cup fresh basil leaves, packed
- 2 tablespoons extra virgin olive oil, for brushing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and brown sugar (if using). Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon, about 10 to 15 minutes. It will continue to thicken as it cools. Remove from heat and set aside.
⏱️ 15 min - 2
Preheat your panini press to medium-high heat, approximately 375°F. If you do not have a panini press, you can use a large skillet over medium heat and a heavy, foil-wrapped brick or another heavy skillet to press the sandwiches.
⏱️ 5 min•🌡️ 375 - 3
Assemble the paninis: Lightly brush the cut sides of each ciabatta roll with extra virgin olive oil. On the bottom half of each roll, layer the sliced fresh mozzarella, followed by the sliced tomatoes and fresh basil leaves. Season generously with salt and freshly ground black pepper. Drizzle a small amount of the prepared balsamic glaze over the layered ingredients. Place the top half of the ciabatta roll on top.
⏱️ 10 min - 4
Grill the paninis: Carefully place the assembled paninis into the preheated panini press. Close the lid and cook for 4 to 6 minutes, or until the ciabatta bread is golden brown and crispy, and the mozzarella cheese is melted and gooey. If using a skillet, cook for 3-4 minutes per side, pressing down firmly.
⏱️ 6 min - 5
Serve immediately: Remove the paninis from the press. For easier eating, cut each panini in half diagonally. Serve hot with any remaining balsamic glaze on the side for dipping, if desired.
⏱️ 1 min