Caprese Panini

Ingredients

• 4ciabatta rolls, split
• 8 3/4 ozfresh mozzarella, sliced and patted dry
• 2tomatoes, thickly sliced
• 3/4 ozfresh basil, leaves only
• 2 ozbasil pesto
• 2 tbspolive oil, for the outsides
• 1 tbspbalsamic vinegar
• 1/4 tspsea salt

Method

1. 1

   Lay the tomato slices on paper towels, sprinkle with the salt and leave them for five minutes. Blot the tops dry. This is the difference between a crisp panini and a wet one.

2. 2

   Spread the cut sides of the ciabatta rolls with the basil pesto. Layer the mozzarella, then the drained tomato, then the basil leaves, and finish with a few drops of the balsamic vinegar. Cheese against both slices of bread helps hold it together.

3. 3

   Brush the outside of each roll with the olive oil. Oiling the bread rather than the skillet means it browns evenly instead of burning wherever the oil pooled.

4. 4

   Cook in a skillet or panini press over medium-low heat with something heavy on top, about four minutes a side, until the outside is deep golden and the cheese has run. Low and slow — high heat browns the bread long before the middle melts.