Paninis are one of the easiest things to make, and they are still a satisfying meal that can be passed as lunch or dinner. Or even breakfast if you play your cards right. Add a little Nutella and banana? Yep, you could call it a day right there.
Caprese is the classic combination of tomato, mozzarella and basil. During this scorching hot time of year, fresh and light ingredients are always preferred. This trio is one of my favorites, so I wanted to turn the normal pizza topping and appetizer go-to into a hearty sandwich that could hold me over until dinner. Adding prosciutto made this sandwich over-the-top. The saltiness of the meat alongside the gooey cheese and fresh tomato and basil is a combination you are sure to love.
Oh and don't worry; even if you don't have a panini press you can still easily make this sandwich on your stovetop! My handy instructions are below. Enjoy!
Printable Recipe
Ingredients
- Loaf of fresh French bread, sliced 1/2-inch thick
- 1 tomato, sliced thin
- Fresh basil leaves
- Fresh Mozzarella cheese, sliced thick
- Fresh prosciutto, sliced thin
- Olive oil
Lightly spread both sides of two pieces of French bread with olive oil. On the first piece of bread, layer two slices of fresh Mozzarella cheese, two slices of tomato, 2-3 slices of prosciutto and top with 2-3 basil leaves. Place the other piece of bread on top.
Grill on the panini press for about 3 minutes, or until bread is lightly browned and cheese is melted. Serve immediately.
If you don't have a panini press: Add your sandwich to a skillet over medium-low heat. Place a very heavy pot or pan over top of the sandwich to weigh it down. Cook for 3-4 minutes per side or until lightly browned.
Source: SK Original
oh no... i'm drooling...
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