While we were living out of the hotel, I would walk over to Whole Foods or drive to the nearby New Seasons to order a toasted caprese sandwich. This was my daily comfort and sometimes the only real meal I would eat. Hi, my name’s Lisa and I’m a picky [not sure if that’s going to sit well] pregnant woman.
The only problem when you’re not making it yourself is 1. it becomes expensive, 2. some may not have pesto or fresh basil and 3. isn’t always prepared the way you like it.
When I was in Seattle a few weeks ago, my mom pulled out her panini machine and I, well… sorry mom, I’m borrowing your panini machine. It hasn’t left our counter since. Don’t worry mom, just helping you get your money’s worth.
This is absolutely my comfort. Warm, cheesy with the fresh tomatoes and flavors of the pesto and basil – YEAH BABY!!
Caprese [Mozzarella Tomato & Basil] Panini
- Gluten-free bread
- Tomato, sliced – about 1/8-1/4″ thick
- Fresh Mozzarella cheese, sliced about 1/4″ thick
- Fresh Basil, finely chopped
- Pesto, pre-made or homemade
- Extra Virgin Olive oil
Turn on panini machine or heat grill pan.
To prepare sandwiches, take 2 slices of bread and spread a thin layer of pesto on one side of each piece. Add 2 slices of tomato on top of one piece [pesto side up]. Add mozzarella slices on top of the tomatoes. Sprinkle with basil and top with the 2nd piece of bread, pesto side down.
Brush both sides of panini with olive oil. Put your sandwich(s) onto the grill, press down the top of the grill and let sit for 5-7 minutes or until cheese has melted.
Remove, cut in half and serve immediately.
July 16 2012