Smoked Mozzarella Caprese Panini

Smoked Mozzarella Caprese Panini


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


8 slices Artisan Baker White Bread
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


  • 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.
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