QiMeal
Caprese Panini
Caprese Panini · ready in 17 min · 2 servings · 636 kcal per serving · easy · 8 ingredients
A warm Italian panini inspired by caprese salad, with crisp ciabatta, milky mozzarella, juicy tomato, basil, and sweet balsamic glaze.
- Prep
- 11 min
- Cook
- 5 min
- Total
- 17 min
- Serves
- 2
- kcal
- 636
- Difficulty
- easy
Ingredients · 2 servings
- 220 gCiabatta, split
- 160 gFresh mozzarella, sliced
- 180 gTomato, sliced
- 8 gBasil, whole leaf
- 24 gBalsamic glaze
- 14 gOlive oil
- 2 gSalt
- 1 gBlack pepper, ground
Equipment
panini press, cutting board, serrated knife, chef knife, pastry brush, measuring spoon, spatula, paper towel, spoon
Instructions
- Gather equipment
Gather all ingredients and set out a panini press, cutting board, serrated knife, chef knife, pastry brush, measuring spoon, and spatula. · 2 min
What to look for: All ingredients measured and tools within reach
- Slice fillings
Slice the ciabatta open, cut the mozzarella and tomato into even 5 mm slices, and pat the tomato lightly to reduce excess juice. · 4 min
What to look for: Even slices with the tomato surface lightly dry
- Season bread
Brush the cut sides of the ciabatta with olive oil, then season the tomato slices with salt and black pepper. · 2 min
What to look for: Bread looks lightly glossy and tomatoes are evenly speckled
- Build sandwiches
Layer mozzarella, tomato, basil, and balsamic glaze inside the ciabatta, keeping the cheese close to the bread for an even melt. · 3 min
What to look for: Fillings are evenly layered and the glaze stays inside
- Press panini
Heat the panini press to 204°C / 400°F, place the sandwiches inside, and press until the bread is crisp and the mozzarella softens. · 5 min
What to look for: Ciabatta is golden with grill marks and the cheese looks creamy
- Serve hot
Transfer the panini to a board, cut each one in half, and serve while the ciabatta is crisp and the mozzarella is still creamy. · 1 min
What to look for: Halved sandwiches show melted mozzarella and bright basil
Nutrition (per serving)
| kcal | 636 |
|---|---|
| Protein | 25 g |
| Carbohydrates | 71 g |
| of which sugars | 13 g |
| Fat | 29 g |
| of which saturated | 12 g |
| Fibre | 4 g |
| Sodium | 1295 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
May contain: sulphites
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Reheat on a tray at 204°C / 400°F for 4 minutes until the bread crisps and the cheese softens.
Ingredient substitutions
Ciabatta
- Italian country bread: Use a sturdy loaf with an open crumb so it presses well.
Fresh mozzarella
- Mozzarella di bufala: Drain well before slicing to keep the bread crisp.
Tomato
- Plum tomato: Choose ripe but firm fruit so the sandwich does not become watery.
Basil
- Baby basil: Use fresh leaves only for the classic caprese aroma.
Balsamic glaze
- Balsamic vinegar reduction: Use a thick reduction so it stays inside the sandwich.
Olive oil
- Butter: Gives a richer crust but is less traditional than olive oil.
