Description
A delicious and sophisticated Balsamic Glazed Caprese Panini Supreme that features fresh mozzarella, ripe roma tomatoes, peppery arugula, and homemade basil pesto, all perfectly grilled on sourdough bread and drizzled with a sweet and tangy balsamic glaze. This sandwich is a perfect blend of Italian-inspired flavors with a crispy, golden crust and warm, melted cheese inside.
Ingredients
Scale
Balsamic Glaze
- 1 cup Balsamic Vinegar
- 1 teaspoon Honey (or sugar)
Sandwich
- Bread (sourdough preferred), enough for 1 sandwich (2 slices)
- Fresh Mozzarella, sliced (about 4 oz)
- Roma Tomatoes, sliced (1 medium tomato)
- Arugula, a handful
- Fresh Basil Leaves, a few leaves
- Homemade Basil Pesto, about 2 tablespoons
- Butter, enough to butter both sides of bread slices
Instructions
- Make the Balsamic Glaze: In a small pot over medium heat, combine the balsamic vinegar and honey. Bring to a simmer and cook gently until the mixture is reduced by half, stirring occasionally and ensuring it does not boil. Once thickened, remove from heat and set aside to cool.
- Prepare the Pesto: Make homemade basil pesto as per your preferred recipe. Alternatively, use pre-made pesto if time-constrained.
- Assemble the Sandwich: Butter one side of each slice of sourdough bread. Flip each slice so the unbuttered side is up, then spread a generous layer of basil pesto on this side. On the pesto side of one slice, layer arugula, fresh basil leaves, sliced roma tomatoes, and fresh mozzarella. Season with a sprinkle of salt and freshly ground black pepper, then drizzle a small amount of the cooled balsamic glaze over the toppings. Place the second slice of bread on top, pesto side facing inward.
- Grill the Panini: Heat a panini grill or grill pan to medium-high heat. Grill the assembled sandwich until the bread is golden brown and crisp, and the mozzarella cheese is melted, about 4-5 minutes. Press gently with a spatula or use the panini press to ensure even grilling.
- Serve Immediately: Remove the panini from the grill, cut in half if desired, and enjoy warm for the best taste and texture.
Notes
- Do not let the balsamic glaze boil aggressively to avoid bitterness; a gentle simmer is key.
- Use fresh and ripe ingredients for the best flavor, especially fresh mozzarella and tomatoes.
- If you don’t have a panini press, a heavy skillet and a spatula to press down can work well.
- Adjust the quantity of basil pesto to your preference for herbaceousness.
- The balsamic glaze can be made ahead and refrigerated for up to a week.
