Description
This Balsamic Glazed Caprese Panini Supreme is a deliciously balanced sandwich combining fresh mozzarella, ripe roma tomatoes, arugula, fresh basil leaves, and homemade basil pesto, all layered between perfectly buttered sourdough bread. The sandwich is enhanced with a sweet and tangy balsamic glaze, grilled to golden perfection for a crispy exterior and melty, flavorful interior—a perfect quick gourmet lunch or snack.
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 3-4 oz)
- Roma Tomatoes, sliced (1 small to medium tomato)
- Arugula (a small handful)
- Fresh Basil Leaves (6-8 leaves)
- Homemade Basil Pesto (2 tablespoons)
- Butter (for spreading, about 1 tablespoon)
Instructions
- Make the Balsamic Glaze: In a small pot over medium heat, combine the balsamic vinegar and honey. Bring to a gentle simmer, reducing the heat if needed to avoid boiling. Let it simmer until the volume halves and the mixture thickens into a syrupy consistency. Remove from heat and set aside to cool.
- Prepare the Pesto: Prepare homemade basil pesto according to your favorite recipe or use pre-made if preferred.
- Assemble the Panini: Butter one side of each slice of sourdough bread. Flip each slice over so the buttered side is down, then spread a generous layer of basil pesto on the non-buttered side of each slice.
- Layer the Ingredients: On one slice with pesto side up, layer the arugula, fresh basil leaves, sliced roma tomatoes, and fresh mozzarella. Season with a pinch of salt and pepper, then drizzle a little of the cooled balsamic glaze on top.
- Complete the Sandwich: Place the second slice of bread on top, pesto side facing inward, completing the sandwich.
- Grill the Panini: Heat a panini grill or grill pan over medium heat. Place the sandwich on the grill and cook until the bread is golden and crisp, and the mozzarella cheese has melted, about 3-5 minutes per side if using a grill pan, or follow your panini press instructions.
- Serve: Remove from the grill, slice if desired, and serve immediately while warm and melty.
Notes
- Use sourdough bread for best flavor and texture in the panini.
- Monitor the balsamic glaze carefully as it reduces to avoid burning or boiling.
- Adjust the amount of pesto and balsamic glaze to personal taste.
- Fresh mozzarella melts best when sliced not too thickly.
- For a vegetarian option, ensure pesto is made without parmesan or replace with a vegan pesto.
