This post contains affiliate links. Affiliate links means that sometimes if you click through to a website and register or purchase something, I may get a commission from that sale at no extra cost to you. For more information click here.
I love bread. Always have, always will. I don’t care how much diet culture vilifies it, bread is an important staple of a balanced diet, providing us with complex carbohydrates, vitamins, minerals, and fiber. Plus, it’s satisfying and tastes amazing! In this post, I’ll walk you through using this food for the gods to make a simple yet divine Caprese Panini sandwich. Filled with bold Mediterranean flavors as well as nutrient-packed veggies, it’s perfect for any meal, any time! Did I mention it’s ready in 15 minutes?
Best bread for Caprese Sandwich
For this Caprese sandwich recipe, I used artisanal panini bread from a friend of mine who has a bread-making business. If you’re ever here in Puerto Rico, you have to try out Amasau, a bread artist dedicated to making artisan bread with sourdough.
You can make this Caprese panini with a wide variety of bread, from ciabatta to focaccia to sourdough, but I picked a baguette just because its shape lends itself well to slicing lengthwise, stuffing with the ingredients, grilling to perfection, and cutting into individual portions.
A panini being a sandwich that is typically “made with Italian bread (such as ciabatta, rosetta, and michetta), usually served warmed by grilling or toasting”, and stuffed with a variety of ingredients, you want good, sturdy bread to start out with.
How to make a Caprese Panini
Just like the classic Caprese salad it’s modeled after, this panini includes the traditional ingredients: sliced mozzarella cheese, tomatoes, and sweet basil; salt & pepper; and olive oil. The tomatoes and basil I used are actually grown in my own yard!
Caprese salad is occasionally paired with arugula, but I used spinach for this sandwich for convenience reasons. I also added a dash of balsamic glaze to elevate the flavors of this sandwich even more.
As I mentioned above, I started out with a baguette loaf (although you can use any type of sturdy bread you’d like) and slice it half lengthwise.
Next, spread the pesto over each half generously. I used store bought pesto, but if you prefer homemade, go for it!
After that, add the sliced tomatoes, spinach leaves, basil, salt and pepper, mozzarella cheese slices to one of the bread halves. Drizzle this half with a bit of balsamic glaze. Put the other half of the baguette on top of this one. Brush the entire sandwich with olive oil with a basting brush before grilling it.
Buy it Here: Basting brush
How to make the balsamic glaze
The balsamic glaze is actually really simple to make. Heat the balsamic vinegar in a heavy-bottomed pan at medium-low heat. Stir occasionally as the vinegar starts to thicken. Remove from heat once it reaches a syrupy consistency, as seen in the above photo.
How to press a panini
Now, carefully transfer the panini to a hot panini press, skillet, or griddle. I like to use my trusty 3-in-1 waffle iron, since I can easily switch the plates and turn it into a griddle. However, baguette bread being as sturdy as it is, I had to use a cast iron grill press, in order to whip this bad boy into panini perfection, since the griddle top didn’t put the amount of pressure I like.
Buy it Here: Cast Iron Grill Press
Press the panini for about 5 minutes, or until cheese is melted and bubbling. If using a skillet, flip when golden brown on each side. Transfer to a cutting and cut in half.
What to eat with caprese sandwich
This Caprese panini sandwich is just as good on its own or served with a soup, salad, or fresh chopped veggies and a healthy dip. Try out one of these recipes for the perfect side dish:
Balsamic Glazed Caprese Panini with Pesto Sandwich
- 1 fresh baguette loaf
- ¼ cup pesto jarred or homemade
- 1 small tomato, ripe
- 1 cup fresh spinach
- ¼ cup fresh basil leaves
- 4 slices mozzarella cheese
- ¼ cup balsamic vinegar for the glaze*
- salt and pepper to taste
- olive oil
- Slice the baguette loaf it half lengthwise. Spread the pesto over each half generously.
- Add the sliced tomatoes, spinach leaves, basil, salt and pepper, mozzarella cheese slices to one of the bread halves. Drizzle this half with a bit of balsamic glaze.
- Put the other half of the baguette on top of this one. Brush the entire sandwich with olive oil with a basting brush before grilling it.
- Carefully transfer the panini to a hot panini press, skillet or griddle. Lightly oil cooking surface if necessary.
- Press panini for about 5 minutes, or until cheese is melted and bubbling. If using a skillet, flip when golden brown on each side. Transfer to a cutting and cut in half.
- Serve with soup, salad, or fresh vegetables and dip.
Hi! I’m Melissa, Registered Dietitian and mother of two dragons. When I’m not talking nutrition you can find me rolling around the floor with my kids, sewing, crafting, cooking or missing the 90s (seriously, music just isn’t the same). Read More…