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Farmer Fred just finished half of the above Caprese Panini sandwich for lunch. The half with the Bacon on it, of course. His verdict. This sandwich is the best ever Bacon, tomato, and grilled cheese sandwich. He loved the crispy bread. Fred is the kind of guys who will tell you coral isn’t a color, and Caprese isn’t a sandwich. Coral is something that lives in the sea, and Caprese is an Island. Lol, I told him that’s Capri, not Caprese. He agreed with me about Capri but is still convinced this is a Bacon, tomato, and grilled cheese sandwich. Technically he’s right.
What Do I Need For a Caprese Panini?
This sandwich is simpler than it looks. The hardest part is making the bread. My recipe for this bread is a no-knead recipe. A bowl and a spoon along with some time, and you will have the best tasting panini bread. The best part is that you can say, ” made it myself.” Give it a try; you will be surprised at how easy it was. If you aren’t a baker and just want to purchase a good loaf of bread. Pick up a loaf of ciabatta or focaccia bread instead. Fresh mozzarella, Garden tomatoes, fresh basil from the garden, and the optional Bacon. Extra virgin olive oil and a good aged balsamic vinegar complete the fixings for this creation.
How do I make the Panini Sandwich?
This sandwich is easy to prep and easy to assemble. Slice the tomato and mozzarella into 1/4 inch thick slices. Cut the fresh basil leaves into ribbons and fry the bacon until it is crispy.
To assemble: Sprinkle about 1 tablespoon of olive oil on each half of the loaf. Add the slices of cheese and tomatoes. Top with the basil and drizzle a generous amount of balsamic vinegar. Use a good quality aged balsamic vinegar – the thick, sweet, syrupy kind. This is a good resource if you want more information on aged balsamic vinegar. (click here)
Heat up the Panini Press or a grill pan with a hand press. Lightly butter the outside of the sandwich and grill until crispy, golden brown, and the mozzarella is soft and warm. MMMM – GOOD!
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- 1 Loaf of my homemade Panini Bread
- 8 ounces sliced, fresh mozzarella (226g)
- 1 medium garden tomato sliced into ¼ inch thick slices
- 6-8 basil leaves cut into ribbons
- 2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar ( if don't use aged vinegar use 2 teaspoons of vinegar)
- salt and pepper to taste
- 1 tbsp butter
- 5-8 slices of Bacon (optional unless you live with a Farmer Fred)
- Slice the loaf of bread in half lengthwise
- sprinkle 1 tbsp of the olive oil on each half of the bread
- Add the fresh mozzarella slices to on side of the bread
- Top with the fresh sliced garden tomatoes
- Add the basil ribbons and drizzle with the balsamic vinegar
- Add Salt and Pepper to taste.
- Spread a light coating of butter on the outside of the bread and grill in a panini press or grill pan with a grill press. Cook until the bread is crispy and browned and the mozzarella is melting. About 3 minutes. If you use a pan, about 1½ - 2 minutes on each side.
- Cut in quarters and serve. ½ of the whole sandwich per person.