Caprese Ciabatta Grill Press

Caprese takes its name from Capri, where fresh mozzarella, ripe tomatoes, and basil became a summer classic. Here they meet garlic-brushed ciabatta and pesto in a hot grill press for a melty Italian dinner sandwich.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 480 cal
• 22g protein
• 42g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 ciabatta rolls or loaf sections
• 12 oz fresh mozzarella sliced
• 2 large ripe tomatoes sliced
• 1 cup fresh basil leaves
• 3 tbsp balsamic glaze
• 2 tbsp extra-virgin olive oil
• 1 garlic clove minced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup pesto
• 1 cup baby spinach optional

Instructions

1. 1Preheat a panini press or a heavy skillet over medium heat to about 375°F surface temperature. If using a skillet, have a second heavy pan ready to weight the sandwiches.
2. 2Split the ciabatta and brush the cut sides lightly with olive oil mixed with the minced garlic.
3. 3Spread a thin layer of pesto on the bottom halves of each roll.
4. 4Layer fresh mozzarella slices evenly, then tomato slices. Season the tomatoes with salt and pepper so the flavors bloom.
5. 5Tuck whole basil leaves between the cheese and tomato, adding a few spinach leaves if using for extra bulk.
6. 6Drizzle a little balsamic glaze over the filling, then cap with the top halves of the ciabatta.
7. 7Brush the outer crusts lightly with remaining olive oil. Place sandwiches in the hot press or skillet.
8. 8Cook 4 to 5 minutes in the press until the bread is deeply golden and grill-marked and the mozzarella oozes at the edges. In a skillet, cook 3 minutes per side while pressing firmly with the second pan.
9. 9Remove when the crust crackles and cheese is fully melted. Rest 1 minute so juices settle.
10. 10Slice each sandwich on the diagonal, add an extra swipe of balsamic glaze on the plate, and serve hot while the ciabatta still shatters.