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Preparation
in 7-9 minutes
Cooking
in 11 minutes
Cooling
in 5 minutes
- 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.
Ingredients
8
slices
1
smoked mozzarella, thinly sliced
1
beefsteak tomato
1/4
cup
packed basil leaves, chiffonaded
2
tbsp
balsamic vinegar, divided
1
pinch/es of
pepper, fresh cracked
1
pinch/es of
sea salt
1
tbsp
olive oil
Nutritional & Dietary
Gluten free
No eggs added
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
High fibre
