Caprese Ciabatta Press

Born on the island of Capri, Caprese flavors—fresh mozzarella, ripe tomato, and basil—shine in this garlic-rubbed ciabatta press. A gentle press warms the layers and lets balsamic glaze tie everything together for an easy Italian dinner.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 480 cal
• 22g protein
• 44g carbs
• 24g fat
• 3g fiber

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Ingredients

• 4 ciabatta rolls or loaves, split
• 12 oz fresh mozzarella, sliced
• 2 large ripe tomatoes, sliced
• 1 cup packed fresh basil leaves
• 3 tbsp balsamic glaze
• 3 tbsp extra-virgin olive oil
• 1 garlic clove, halved
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup baby arugula, optional

Instructions

1. 1Split the ciabatta and rub the cut surfaces lightly with the cut garlic clove. Brush both interiors generously with olive oil.
2. 2Season the tomato slices on both sides with salt and pepper and let them sit 2 minutes so excess moisture draws out; blot gently with a paper towel.
3. 3Layer fresh mozzarella on the bottom halves of the ciabatta, overlapping slightly. Arrange tomato slices over the cheese, then tuck whole basil leaves between and on top.
4. 4Drizzle balsamic glaze over the tomatoes and basil. Add a small handful of arugula if using. Close the sandwiches and press firmly once.
5. 5Heat a panini press or a heavy skillet over medium heat. If using a skillet, have a second heavy pan or foil-wrapped brick ready to weight the sandwiches.
6. 6Brush the outer crusts lightly with remaining olive oil. Place sandwiches in the press or skillet and cook 4 to 5 minutes (or 3 to 4 minutes per side with weight) until the ciabatta is crisp and grill-marked.
7. 7Check that the mozzarella is soft and beginning to ooze at the edges; if needed, give another minute under pressure. The bread should sound hollow when tapped.
8. 8Rest 1 minute so juices settle, then slice on the diagonal. Serve immediately while the mozzarella is still stretchy and the basil is fragrant.