Smoked Mozzarella Caprese Panini

Smoked Mozzarella Caprese Panini

Tags: sandwiches | bread filled and stuffed vegetarian

This recipe was developed for Schär by Chef Sarah Green, a Culinary Institute of America graduate specializing in gluten-free food.

Ingredients

8 slices
1
smoked mozzarella, thinly sliced
1
beefsteak tomato
1/4 cup
packed basil leaves, chiffonaded
2 tb(sp)
balsamic vinegar, divided
1 pinch/es of
pepper, fresh cracked
1 pinch/es of
sea salt
1 tb(sp) ,
olive oil

Preparation

  • Take 2 slices of the Artisan Baker White Bread.
  • Keeping the dimpled side face up, begin building your Panini. Only dress one side, as the other will need to be flipped on top.
  • First, place the thinly sliced mozzarella followed by the tomatoes, and a generous sprinkle of the chiffonaded basil.
  • Drizzle one tablespoon of vinegar per Panini and crack some fresh black pepper and a sprinkle of salt on top.
  • Place the second slice of the Artisan Baker White Bread with the dimpled side down on top.
  • Heat the Panini press to a medium high heat.
  • Brush the tablespoon of olive oil on the press so nothing sticks.
  • Gently transfer the Panini to the press and cook for 7-9 minutes or until the cheese is melted.
  • Remove the Panini and allow it too cool for 5 minutes.
  • Cut into sections and serve.
  • Allergene_Egg

At a glance

Preparation time
7-9 min
Cooking time
11 min
Cooling time
5 min
Difficulty
easy
Servings
4
Products in this recipe