Tomato Basil Caprese Ciabatta Panini

Name: Tomato Basil Caprese Ciabatta Panini
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounce fresh mozzarella cheese (sliced into 8 rounds); 2 Roma tomatoes (medium, sliced); 2 tablespoon basil pesto; 1 tablespoon balsamic glaze; 1 tablespoon olive oil; 0.25 teaspoon salt; 2 ciabatta rolls (split horizontally)

Thick slices of fresh mozzarella, ripe Roma tomatoes, and basil pesto pressed on crusty ciabatta bread with a drizzle of balsamic glaze.

Prep: 5 min
Cook: 8 min
Total: 13 min
Servings: 2
Cuisine: Italian
Difficulty: Easy

Dietary

Vegetarian
Pescatarian
Egg-Free
Low-Sugar
Low-Cholesterol
Low-Calorie

Ingredients

8 ounce fresh mozzarella cheese (sliced into 8 rounds)
2 Roma tomatoes (medium, sliced)
2 tablespoon basil pesto
1 tablespoon balsamic glaze
1 tablespoon olive oil
0.25 teaspoon salt
2 ciabatta rolls (split horizontally)

Instructions

Spread 1 tablespoon basil pesto onto the cut bottom half of each ciabatta roll.
Layer 4 slices fresh mozzarella cheese and sliced Roma tomatoes onto each roll, season lightly with 1/4 teaspoon salt, and drizzle with 1/2 tablespoon balsamic glaze per sandwich.
Close the sandwiches with the top roll and brush the outer crusts lightly with 1 tablespoon olive oil.
Heat a heavy skillet or grill pan over medium heat, place sandwiches in the pan, press down with a heavy plate or second pan, and cook 4 minutes per side until the bread is golden and cheese is melting.

Notes

Best enjoyed freshly pressed warm, or allowed to cool completely before packing in aluminum foil to reheat in a toaster oven or skillet.

Nutrition (per serving)

Calories: 490
Protein: 24 g
Carbohydrates: 44 g
Fat: 24 g
Fiber: 3 g
Sodium: 760 mg
Saturated Fat: 11 g
Sugar: 5 g
Cholesterol: 50 mg