Caprese Panini

Recently, I visited one of my favorite places to eat in the country: Trinacria in Baltimore, Maryland. When I go, I often get the same thing which is a vegetable Panini. Trinacria’s Veggie Panini consists of marinated artichoke hearts, sweet red bell peppers, olive tapenade, fresh mozzarella and olive oil. Luckily, we have a Panini press at our house and I was able to make homemade paninis.

There are tons of kinds of Paninis that you can make. I chose to go for the simplest, most common type–a Caprese Panini. You’re already probably familiar with a caprese salad which consists of tomatoes, fresh mozzarella and fresh basil. I took those three ingredients as well as a few additions and made some really good paninis that everyone in my house enjoyed.

Hope you enjoy!

Caprese Panini

Serves: 3



2 large tomatoes

1 ball of fresh mozzarella

½ cups worth of basil leaves

garlic salt

balsamic vinegar

2 Tbsp. Canola Oil

Three Ciabatta rolls (or baquette)


1) After washing tomatoes, cut into ½ inch slices. Put on a large plate in a single layer.

2). Wash basil and cut. Sprinkle over tomato.


3) Sprinkle garlic salt over tomatoes. Drizzle balsamic vinegar over as well. Cover in plastic wrap and place in fridge until time to assemble paninis. (Anywhere from ½ an hour to an hour).

4) About 15-20 minutes before you want to have dinner, take bread and cut in half.

5) Turn on Panini press and let heat up.


6) Flip pieces so OUTSIDE of bread is facing up. Dip a basting brush in canola oil and brush over BOTH sides of the bread.


7) Carefully place bottom slice of bread on Panini press.

8) Assemble tomato, mozzarella and basil on top of bottom piece.

9) Place top slice of bread on sandwich and press with Panini press.


10) After about 3-5 minutes, check Panini. Mozzarella should be melted.

11) Carefully remove from Panini press and serve immediately!



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