4 slices white or wheat sourdough bread 1/2 inch thick
olive oil
1/4 cup pesto
6 oz fresh mozzarella thinly sliced
sea salt
ground pepper
Instructions
Heat oil in a nonstick skillet over medium-high heat. Add tomatoes, capers, and pepper flakes; saute until just starting to break down, about 3 minutes
Off heat, add vinegar
Brush oil on one side of each slice of bread; spread the other sides with 1 Tbsp pesto. Arrange mozzarella and tomato mixture on two slice of bread, then sprinkle with salt and pepper. Top with another slice of bread, oil side up.
Toast sandwiches on both sides
Serving
Suggestions
try jarred roasted red peppers in place of tomato
Originally Submitted
9/30/2010
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