The caprese
takes its name from the city of Capri in the Campania region of Italy. Most
commonly eaten as a salad (insalata caprese), the ingredients of tomato,
mozzarella cheese, and basil also work extremely well in panini. Each panino is
made with a bread such as ciabatta or baguette, which is then stuffed and
toasted in a special panini machine.
This
is a sandwich exclusively for the summer, as a properly ripe tomato is
essential. Don’t even consider making it otherwise. I’M WATCHING YOU! Use the
best-quality mozzarella cheese you can get your hands on too; the key to
success here lies entirely with the quality of the ingredients.
Makes 1
INGREDIENTS
1
ciabatta roll or a length of baguette or other suitable long crusty bread Olive
oil
1 small ripe tomato, sliced
4 fresh basil leaves
Good-quality mozzarella cheese, sliced
Black pepper, to taste
Split the roll in half and brush the bottom half
with olive oil, then layer on the tomato, basil leaves, and mozzarella. Season
with black pepper, add the top half of the roll, and brush the outside with
olive oil, which will make the top nice and crisp once toasted.
Heat
a panini press and cook the sandwich until golden and the cheese is melted. If
you do not have a panini press, use a hot ridged griddle pan and weigh the sandwich
down with a heavy pan while toasting, flipping the sandwich halfway through
cooking. Serve immediately.
