Panini Caprese
Principal18 min2 porcionesFácilSobre esta receta
Un sándwich italiano dorado y crujiente a la plancha lleno de mozzarella fresca, tomates maduros, albahaca fragante y un toque de glaseado balsámico. Este panini Caprese clásico se prepara en minutos pero sabe como algo de una cafetería toscana — cremoso, fresco y profundamente satisfactorio. Perfecto para un almuerzo rápido o una cena ligera.
Instrucciones
- 1
Slice the Ciabatta Rolls in half horizontally. If using a whole loaf, cut into 4 equal pieces and halve each. Pat the Tomato slices dry with a paper towel — this is key to preventing a soggy sandwich.
- 2
If using Garlic, rub the cut side of the Garlic clove over the cut faces of each bread half. This adds a subtle background flavor without overpowering the fresh ingredients.
- 3
Brush the outer (crust) sides of each bread half generously with Olive Oil. This is what creates that golden, crispy press.
- 4
Drizzle about half the Balsamic Glaze over the cut (inner) sides of the bottom bread halves. Layer on the Mozzarella slices, then the Tomato slices. Season with a pinch of Flaky Sea Salt and freshly ground Black Pepper.
- 5
Lay the fresh Basil leaves generously over the tomatoes. Drizzle the remaining Balsamic Glaze over the basil, then place the top bread halves on to close the sandwiches.
- 6
Heat a Panini Press, Grill Pan, or heavy Skillet over ^[medium heat]. If using a skillet, also have a heavy Pot or foil-wrapped brick ready to press the sandwiches.
- 7
Place the sandwiches in the press or pan. If using a panini press, close and cook for 4–5 minutes until golden and the cheese is melted. If using a skillet, place the heavy pot on top to press and cook for 3–4 minutes per side, flipping once carefully.
- 8
Remove from heat. Let rest for 1 minute before slicing diagonally. Serve immediately while the Mozzarella is still warm and melty.
