10-Minute Creamy Grilled Caprese Panini
This Grilled Caprese Panini is a deliciously fresh and melty sandwich layered with mozzarella, tomatoes, and basil, kissed with balsamic and pressed to golden perfection. It's quick to prepare, vegetarian-friendly, and full of bold Mediterranean flavors. Ideal for busy weekdays or laid-back lunches.
Equipment
- 1 Panini Press or Grill Pan – for toasting and pressing the sandwich
- 1 Chef’s Knife – for slicing tomatoes and mozzarella
- 1 Pastry Brush – for applying olive oil
- 1 Cutting Board – to prepare ingredients
- 1 Spatula or Heavy Pan – for pressing the sandwich if not using a panini press
Ingredients
- 1 ciabatta roll or 2 slices of sourdough bread
- 2 slices fresh mozzarella cheese
- 2 –3 slices ripe tomato
- 1 small handful fresh basil leaves
- 2 tablespoons olive oil divided
- 1 teaspoon balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Bread: Slice the ciabatta roll in half horizontally.If using sourdough, use two even slices. Lightly brush the outer side of the bottom slice with 1 tablespoon of olive oil. This will help create a crispy, golden crust during grilling.
- Build the Sandwich Layers: Place the bread, oiled side down, onto a heated panini press or pre-warmed grill pan. Layer the mozzarella slices first, followed by the fresh tomato slices and basil leaves. Drizzle the balsamic vinegar evenly over the fillings. Finish with a light sprinkle of kosher salt and freshly ground black pepper for balanced flavor.
- Seal and Oil the Top: Brush the outer side of the top piece of bread with the remaining tablespoon of olive oil and place it over the layered fillings, oiled side facing out.
- Grill the Panini: Close the panini press and apply gentle pressure. Grill for about 4–5 minutes, or until the bread is deeply golden and the cheese has started to melt.
- If using a grill pan: Place a heavy skillet or pan on top of the sandwich to mimic press-style cooking. Press down for 20 seconds, then let it cook undisturbed for 2–3 minutes. Flip the sandwich carefully and grill the other side until toasted and melty.
- Serve Hot and Fresh: Remove the panini from the heat once both sides are crisp and the cheese is slightly oozing. Let it sit for a minute before slicing, then serve warm for the best texture and flavor.
Notes
- Cheese Melt Level: Fresh mozzarella doesn’t fully melt like processed cheese; expect a creamy, soft texture rather than a stretch. That’s normal and part of the appeal!
- Bread Tip: Ciabatta works beautifully for its airy texture and crisp exterior, but sourdough offers a slightly tangier flavor. Choose based on your preference.
- Make-Ahead Idea: You can prep the ingredients ahead and assemble just before grilling for an easy weekday meal or packed lunch option.
- Storage Advice: If you have leftovers, wrap them tightly in foil or place in an airtight container. Store in the fridge for up to 3 days. Reheat in a panini press or 300ºF oven to restore crispness.
- Variations: Add a swipe of pesto, a slice of prosciutto, or swap in sun-dried tomatoes for a unique twist!