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Tomato Mozzarella Sandwich | Caprese Panini
Tomato mozzarella sandwich or Caprese panini is a delicious summer meal made with fresh creamy mozzarella, juicy tomatoes, basil pesto, crunchy onions and spicy jalapenos. It is easy, flavorful, comforting, and comes together in 20 mins. Here is how to make a Caprese sandwich or crispy tomato mozzarella panini without a panini press that is perfectly golden and gooey.
Ingredients
- 4 slices sour dough bread or ciabatta
- 2 tablespoons butter mayo (optional)
- 4 tablespoons basil pesto 1 tablespoon for each slice or as required
- 4 ounces fresh mozzarella sliced
- 1 tomato sliced
- ½ small red onion sliced (optional)
- 1 jalapeño sliced
- salt pepper as per taste
- 1 teaspoon chaat masala optional, adjust to taste
Instructions
Making tomato mozzarella sandwich
- Take two slices of bread and spread butter on both followed by pesto.
- Next layer one bread slice with sliced tomato, onion, and jalapeños. Season with salt, black pepper, and chaat masala (optional but highly recommend).
- Top it with mozzarella slices and close with the other slice (pesto side facing down).
- Tomato mozzarella sandwich is ready! Repeat the above steps to make another sandwich. You can serve it right away or grill (toast) it to make a panini.
Make tomato mozzarella panini (with panini press)
- Preheat the panini press. Lightly spray with oil (if required). Apply a thin layer of butter to the top of the sandwich and place it butter side down in the press.
- Apply another thin layer of butter to the top of the slices. Close the lid, and grill for about 5-7 minutes, or until the bread is evenly golden and the cheese is melted.
Making tomato mozzarella panini (without panini press)
- You can either use a grill pan to get the classic panini marks, or you can use your regular pan or griddle too (without grill marks).
- Place the grill pan on the stovetop and heat on medium heat. Apply a thin layer of butter to the top of the sandwich and place it on the pan butter side down.
- Here is the trick to get the panini press effect, place parchment paper on top of the sandwich followed by heavy cookware. This creates the same effect as the plates pressing against the sandwich in the panini maker. Cook for 3-4 minutes or until the bottom side is golden.
- Remove the cookware and parchment paper, apply a thin layer of butter to the top slices, and flip.
- Place the parchment paper, and cookware and cook until the bottom side is golden too.
- Remove from the pan. Tomato Mozzarella Panini is ready! Slice, and serve.
Video
Notes
For best and maximum flavor, use freshest and best quality ingredients. This is especially true when it comes to mozzarella and tomatoes.
Use thick sturdy bread for this sandwich. Sourdough bread, ciabatta, and focaccia are perfect for this sandwich and hold up really well.
For more flavor, add roasted tomatoes, pickled onions, and pickled jalapenos. Add greens like spinach or lettuce to increase nutritional value.
Basil pesto (homemade or store-bought) is perfect or try the spinach basil pesto for added flavor and boost of nutrition.
You can serve this as a sandwich (without toasting) or grill it for a crispy panini (with or without a panini maker). Either way, it is delicious!!
Storage Instructions - Tomato mozzarella panini is best served fresh/warm. You can prep the ingredients ahead of time and keep them refrigerated. Assemble the sandwich just before serving.
You can store leftovers in an airtight container in the fridge. Heat the sandwich on the pan on low heat before serving. It does tend to get a little soggy so consume it in a day or two.
Nutrition
Calories: 765kcal | Carbohydrates: 76g | Protein: 29g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 1501mg | Potassium: 399mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1926IU | Vitamin C: 19mg | Calcium: 418mg | Iron: 6mg
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