Caprese Panini
Fresh mozzarella, ripe tomatoes, basil and pesto pressed in crusty ciabatta until melty, finished with a drizzle of sweet balsamic reduction.
By Marisol Vance, Founder & Head of Recipe Development
Published December 4, 2025
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
When tomatoes are at their peak, this panini turns the classic caprese salad into a warm, melty lunch. Creamy fresh mozzarella, juicy tomato slices and a generous layer of basil leaves get tucked into ciabatta with a swipe of pesto, then pressed until the cheese softens and the bread turns crisp.
Two small steps make a big difference. Salting and draining the tomatoes for a few minutes concentrates their flavor and keeps the bread from getting soggy, and simmering balsamic vinegar into a syrupy glaze adds a sweet, tangy finish.
Rub the toasted bread with a cut garlic clove for extra flavor. Serve with a simple arugula salad or a bowl of chilled soup on a warm day.
- Melty fresh mozzarella
- Sweet balsamic reduction
- Summer tomato favorite
Ingredients
Directions
Simmer the balsamic vinegar in a small saucepan over medium-low heat until reduced to about 2 tbsp and syrupy, 10 to 12 minutes. Let cool; it will thicken further.
Lay the tomato slices on paper towels, sprinkle with the salt, and let drain for 10 minutes. Pat dry.
Heat a panini press, or heat a grill pan or large skillet over medium heat.
Brush the outside crust of each ciabatta roll lightly with olive oil.
Rub the cut sides of the rolls with the cut garlic clove, then spread pesto over both cut sides.
Layer the bottom halves with mozzarella, tomato slices, basil leaves and a few grinds of pepper, then add another layer of mozzarella.
Close the sandwiches and press gently to compact them.
Cook in the panini press for 5 to 6 minutes, or in the grill pan weighted with a heavy skillet for 3 to 4 minutes per side, until the bread is crisp and the mozzarella has melted.
Carefully open each panini and drizzle a little balsamic reduction over the filling, or drizzle it over the top.
Cut in half and serve warm.
Test-kitchen tips
- The balsamic reduction keeps in a sealed jar at room temperature for 2 weeks. Warm it slightly if it becomes too thick to drizzle.
- Pat the fresh mozzarella dry with paper towels before layering, since it holds a lot of liquid that can make the bread soggy.
- Add thin slices of prosciutto or grilled chicken for a heartier sandwich, or use sun-dried tomatoes in winter when fresh ones are pale.
