I have a confession. I tend to be a creature of habit. My daily routine is usually planned out ahead of time if it will vary from the norm, and if something “comes up”, it usually makes me cringe a little inside, even if it’s something that I will really enjoy doing – because it means that my planned day/night is going to be altered. While I am adaptable and enjoy spontaneity, I can’t always shake that feeling inside or the need for structure and planning.
Last weekend I prepared a sandwich that I had on my menu, and let’s just say – it didn’t turn out how I’d hoped. So, I’m thinking (in a panicked voice) I’m not going to have a sandwich to post on Saturday!! What am I going to do? The menu is planned out for the rest of the week already!!
And then I breathe, take a look at other sandwiches, and do some menu shuffling. Problem solved, crisis averted. And, while I hope to revisit the sandwich that was originally planned (because it really will be great!), this panini turned out to be a wonderful replacement! While it isn’t quite tomato season yet, this is still so good! I found some delicious tomatoes, and combined with fresh mozzarell, basil, and my beloved balsamic vinegar on crusty bread I had a summer sammich hit in my hands.
Now, full disclosure – my first attempt was not the best, because the bread I used got a little soggy in spots. So, be sure that you use a good, thick and crusty bread so that this doesn’t happen to you! The flavors are too good be be ruined by soggy bread. If you opt to eat it as a cold sammich, instead of a hot panini, then you probably don’t have to worry about it getting soggy, though. Now, get to the store, and make this panini!
Balsamic Caprese Panini
Source: Budget Bytes
French bread (or other crusty bread)
2 Roma tomatoes, sliced
3 oz Fresh Mozzarella, sliced
9 Fresh Basil Leaves, stems removed
Salt and pepper, to taste
- Slice your bread in half, to make top and bottom buns. Drizzle the olive oil and balsamic over the open surfaces. Place alternating layers of tomato and mozzarella slices on the bottom bun (2 layers of each). Sprinkle with salt and freshly ground black pepper.
- Place the basil leaves on top and either serve cold or place in a countertop grill, a panini press, or cook in a skillet until the bread is crispy and the cheese is melted, 3-5 minutes.