About this recipe

A golden, crispy-pressed Italian sandwich packed with fresh mozzarella, ripe tomatoes, fragrant basil, and a drizzle of balsamic glaze. This classic Caprese panini comes together in minutes but tastes like something from a Tuscan café — melty, fresh, and deeply satisfying. Perfect for a quick lunch or a light dinner.

Instructions

1. 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. 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. 3

   Brush the outer (crust) sides of each bread half generously with olive oil. This is what creates that golden, crispy press.

4. 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. 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. 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. 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. 8

   Remove from heat. Let rest for 1 minute before slicing diagonally. Serve immediately while the mozzarella is still warm and melty.