Caprese Panini

It is no accident – there isn’t much to this panini – and I wouldn’t have it any other way.  Just delicate, distinct, delicious flavors.  Flavors that bring comfort, warmth, happiness.  For me, perfection is defined in a meeting of the Italian trinity – mozzarella, tomato, basil.  The truest form of individual ingredients playing the part that nature intended, shining on their own, undisturbed.  My love affair with caprese came  to be while honeymooning in Tuscany.  We began nearly every meal with a plate of plump tomatoes, freshly spun mozzarella and basil of the brightest green.  Bathed in local olive oil and balsamic vinegar with a light shower of salt and pepper, the sensation of the combination of these elements never ceased to amaze.  This panini is my futile attempt to recreate those moments, those memories.  While I barely scratch the surface, sharing this sandwich with my husband over a glass of bold red wine allows us to reminisce over those days of adventure as well as daydream about the journey that lies ahead.  Something tells me that a caprese of a different form is awaiting us in Spain.  I don’t intend to come home until I find it.

The inspiration.  One of our perfectly simple caprese salads in Porto Santo Stefano.

While I realize that I can’t be in Italy everyday, one certainly can’t fault me for trying.  It’s my favorite type of cuisine and this is one of my favorite manifestations.  Begin with one tbs minced garlic, one tbs fresh oregano, minced, two tbs basil, minced, and one quarter tsp red pepper flakes.

Warm three tbs of olive oil over medium heat.  Add the herb mixture and saute until fragrant, one to two minutes, making sure the garlic doesn’t burn.  Sauteing the herbs and spices will allow them to sweat and release their natural oils, creating great depth of flavor, ensuring the bread doesn’t compete with the delicate mozzarella and tomato.

Slice two roma tomatoes and a ball of fresh mozzarella into equal slices – approximately a quarter-inch thick.

Any crusty bread will do, but I love ciabatta for this panini.  The light and airy inside is encased in a thick, crunchy crust.  The texture is ideal and the herbs and cheese waste no time finding various nooks and crannies to sink into, waiting to be discovered with every bite.

Slice the loaf in half and then horizontally.  We will only be using half of the loaf for this recipe.  Spread the warm herbs and olive oil over both slices.

Layer the tomatoes and mozzarella on the bread.  Top with one half tbs freshly chopped basil, the drizzle of one tsp balsamic vinegar and one tsp olive oil, and a sprinkling of one quarter tsp kosher salt and one quarter tsp freshly ground black pepper.

Add the top half of the bread and gently press down, sandwiching the halves together.

Cook over medium-high heat on a panini press for six to eight minutes, until the cheese is melted and the top of the bread is warm and crusty.  If you don’t have a panini press, place the panini in a non-stick skillet and cook over medium flame with a heavy pot sitting on top of the sandwich, pressing it together, for five minutes.  Slice into quarters and serve.

That caprese salad and our last night in Porto Santo Stefano, seen below, were incredible.  My favorite corner of the world.  So far, that is… I have a feeling Spain will give it a run for it’s money.  Let the best food win!

Keeping reading for the ingredient list and step-by-step directions!

Makes Two Large Sandwiches or Four Small Squares

• one tbs minced garlic
• one tbs freshly oregano, minced
• two and a half tbs minced basil, divided
• one quarter tsp red pepper flakes
• three tbs olive oil
• one half of one loaf ciabatta bread
• two roma tomatoes, sliced one quarter inch thick
• four quarter inch slices fresh mozzarella
• one tsp olive oil
• one tsp balsamic vinegar
• one quarter tsp kosher salt
• one quarter tsp freshly ground black pepper