11 Mar Caprese Panini Sandwich
4 large servings
1 large ciabatta, sliced lengthwise, like a roll.
1 pound of fresh mozzarella, sliced thinly
1 large ripe tomato
10 basil leaves
1 teaspoon olive oil
1 medium red onion sliced thinly
2 tablespoons butter, softened
If you don’t have a Panini maker, have large pan ready, and a weight, such as a large can of tomatoes, or a brick wrapped in foil. In a heated skillet, add the oil, then the onion slices. Cook until limp, and slightly caramelized.
Open the ciabatta, spread the butter on both side of the bread thinly. Lay the cheese slices on the bottom, then the tomato slices, then the basil. On top of the basil layer add the cooked onions. Sprinkle vinegar, oil, salt and pepper over all and close the sandwich. Put the sandwich into the large, medium-high heated skillet (you can use the same one you cooked the onions in. Just wipe out the pan.), or Panini maker. Press down on the top of the sandwich, and add the weight. Cover all with foil. Wait for about 7-8 minutes, then check to see if the cheese is melted. Turn the sandwich over and cook the other side for about 5 minutes. When the cheese is completely melted, slice and serve. You can add cooked bacon, chicken, or ham slices if you like.