Caprese pesto panini
A caprese pesto panini layers creamy mozzarella, ripe tomato, basil and pesto between crisp, golden bread. Chili flakes add a little heat. It is a vegetarian sandwich ready in 15 minutes, and a simple trick with salt keeps the tomato from making it soggy.
- 15 minTotal time
- 2Servings
- 570kcal / serving
- 24 gProtein
The science: why this works
Salt draws out tomato water
Salt pulls moisture out of tomato slices through osmosis. Resting them on a paper towel for 5 minutes removes that water before it can soak into the bread. The tomato also tastes sweeter and more concentrated afterward.
Learn: Ripe tomatoes and the fridge →Pressing makes a crisp crust
A heavy pan pressed on top brings the bread into full contact with the hot pan and squeezes the layers together. The surface toasts evenly and the cheese melts into the filling. Oil on the outside helps it brown.
Learn: Which pan for which job →Gentle heat for mozzarella
Mozzarella melts best with moderate heat. Too hot and it turns rubbery and releases oil. Medium heat with a press melts it through while the bread turns golden, taking about 3 to 4 minutes per side.
Learn: Melt cheese gently →Caprese pesto panini
15 minutes · 2 servings · Italian · Sandwich
Ingredients
Makes 2 servings
- 4 slicesthick slices crusty bread
- 2 tbsppesto
- 130 gmozzarella, sliced
- 1tomato, sliced
- 1 handfulbasil
- 1 pinchchili flakes
- 1 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Pat the tomato slices dry after salting.
- Press down gently at first, then firmly once the cheese starts to soften.
- Use sturdy bread such as ciabatta or sourdough.
Swaps
- Swap the pesto for a thin layer of tapenade for a saltier, olive-forward flavor.
- Swap the fresh basil for baby arugula for a peppery bite.
- Swap the mozzarella for burrata for a creamier center.
Storing and reheating
Panini are best eaten right away. Leftovers keep in the fridge for up to 2 days wrapped tightly. Reheat in a pan over medium-low heat until hot and crisp, to 165°F (74°C).
Caprese pesto panini: questions
How do you make a panini without a press?
Use a second heavy pan or a foil-wrapped brick on top. Press down as it cooks. Cook 3 to 4 minutes per side.
How do you keep a caprese sandwich from getting soggy?
Salt the tomato slices and let them drain on a paper towel for 5 minutes. Spread pesto on the bread as a barrier. Toast the sandwich right before eating.
Which bread is best for panini?
Ciabatta, sourdough and other sturdy loaves work best. Soft sandwich bread also works but is less crisp. Slice it about 1 cm thick.
