Description
This Balsamic Glazed Caprese Panini Supreme is a delightful twist on the classic Italian Caprese salad, transformed into a warm, melty sandwich. Featuring fresh mozzarella, ripe roma tomatoes, peppery arugula, fragrant basil leaves, and a homemade basil pesto spread, all layered between buttery, toasted sourdough bread. The sandwich is finished with a sweet and tangy balsamic glaze that adds a rich depth of flavor. Perfect for a quick lunch or light dinner, this panini combines freshness and comfort in every bite.
Ingredients
Scale
Balsamic Glaze
- 1 cup Balsamic Vinegar
- 1 teaspoon Honey (or sugar)
Caprese Panini
- Bread, sourdough preferred (2 slices per sandwich)
- Fresh Mozzarella, sliced (about 4 ounces)
- Roma Tomatoes, sliced (1 medium tomato)
- Arugula (handful, about 1/2 cup)
- Fresh Basil Leaves (about 6-8 leaves)
- Homemade Basil Pesto (about 2 tablespoons)
- Butter (for spreading on bread, about 1 tablespoon)
- Salt and black pepper (to taste)
Instructions
- Make the Balsamic Glaze: In a small pot over medium heat, combine 1 cup balsamic vinegar and 1 teaspoon honey. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to medium-low to prevent boiling and allow the liquid to reduce by half, thickening into a syrupy glaze. Once reduced, remove from heat and set aside to cool.
- Prepare the Pesto and Bread: Prepare the homemade basil pesto according to your favorite recipe or use a store-bought version. Butter one side of each slice of sourdough bread thoroughly. Then, flip each slice so the buttered side is down and spread a generous layer (about 1 tablespoon) of basil pesto on the other side (the unbuttered side).
- Assemble the Panini: Place one slice of bread pesto side up. Layer on a handful of arugula, fresh basil leaves, sliced roma tomatoes, and fresh mozzarella slices. Season the toppings with a pinch of salt and freshly ground black pepper for flavor. Drizzle a small amount of the cooled balsamic glaze over the toppings. Top the sandwich with the second slice of bread, pesto side facing inward towards the fillings.
- Grill the Panini: Preheat a panini grill or grill pan over medium heat. Place the assembled sandwich on the grill and cook until the bread turns a golden brown, crispy texture and the mozzarella melts—about 3-5 minutes per side if using a grill pan, or according to your panini press instructions. Press down gently to compact the sandwich as it grills.
- Serve: Remove the sandwich from the grill, let it rest for a minute, then slice and serve immediately while warm, allowing the melted cheese and fresh flavors to shine.
Notes
- You can substitute honey with an equal amount of sugar if preferred for the balsamic glaze.
- Sourdough bread is preferred for its texture and flavor, but any sturdy sandwich bread will work.
- If you don’t have a panini press, a grill pan and a heavy skillet can be used to press the sandwich while cooking.
- Feel free to add a drizzle of olive oil or a light spread of garlic butter for extra richness.
- Basil pesto can be made ahead and stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
