Sunday, April 20, 2008

Caprese Panini

1 tablespoon olive oil
3/4 cup diced tomatoes
pinch of red pepper flakes
1/2 teaspoon balsamic vinegar
4 slices of sourdough or whole wheat bread (note: i was skeptical but tried the whole wheat because that was what i had on hand -- and so very good!)
1/2 cup pesto, purchased or homemade
6 ounces fresh mozzarella, thinly sliced
salt and pepper

1. Heat oil in a nonstick skillet over medium-high heat. Add tomatoes and red pepper flakes; saute until just starting to break down, about 3 minutes.

2. Off heat, add vinegar. Brush oil on one side of each slice of bread; spread the other sides with pesto. Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt & pepper. Top with another slice of bread, oil side up.

3. Toast sandwiches in a panini press. Or you can toast them in a skillet, a heavy skillet on top of the sandwich as a weight, or by pressing down continually on the sandwich with a spatula (this is the method i used). Cook over medium heat. When first side is finished, flip and reweight to finish.

Serves 2.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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