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RECIPE
11 INGREDIENTS6 STEPS35MIN

Caprese Panini

5.0
6 Ratings
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Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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Caprese panini with pesto, grilled tomatoes and melted mozzarella. If you do not have a Panini press, you can heat a heavy skillet over medium-high heat and cook each side for several minutes, using a lid or another skillet to press the sandwich while cooking.

35MIN

Total Time
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1
Focaccia Bread
2 cups
Fresh Basil Leaves , lightly packed
2 cloves
1/4 cup
Pine Nuts
1/2 cup
Parmesan Cheese , freshly grated
1/2 cup
plus 1 Tbsp
1/2 tsp
1
(8 oz)
cut into 1/4-inch slices
4
cut into 1/4-inch slices
1 bunch
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Nutrition Per Serving
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CALORIES
685
FAT
55.0 g
PROTEIN
19.3 g
CARBS
29.2 g

Directions

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Step 1
Place Buffalo Mozzarella Ball (1) in a single layer between several paper towels. Place a cutting board on top of the covered mozzarella and add 2 pounds of weight for 15 minutes, unopened soup cans work well. Doing this will remove the excess moisture and will prevent your Panini from becoming soggy while in the press.
Step 2
Preheat the panini press to medium-high heat.
Step 3
To make the pesto. Add to the bowl of a food processor, the Fresh Basil Leaf (2 cup), Garlic (2 clove), Pine Nuts (1/4 cup), and Parmesan Cheese (1/2 cup). Pulse while slowly adding Olive Oil (1/2 cup) until smooth and desired consistency. Add the Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/8 teaspoon) and pulse a few more times to incorporate.
Step 4
Using a sharp bread knife, slice the Focaccia Bread (1) down the middle vertically and then horizontally, creating 4 servings. Slice each section in half to create a top and bottom, and lightly brush the outside with olive oil.
Step 5
Oiled side down, liberally spread the pesto on the inside of each half. On the bottom, add the sliced mozzarella, Plum Tomato (4), and Arugula (1 bunch). Season with salt and pepper. Place the tops of the bread on each sandwich and place in the Panini Press.
Step 6
Cook 3 to 5 minutes, or until the cheese has melted and the bread is golden brown. Transfer the Panini to a cutting board and cut in half. Serve immediately.

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Nutrition Per Serving
Calories
685
% Daily Value*
Fat
55.0 g
71%
Saturated Fat
19.1 g
96%
Trans Fat
0.0 g
--
Cholesterol
19.0 mg
6%
Carbohydrates
29.2 g
11%
Fiber
2.2 g
8%
Sugars
4.9 g
--
Protein
19.3 g
39%
Sodium
1279.5 mg
56%
Vitamin D
0.1 µg
0%
Calcium
463.0 mg
36%
Iron
3.2 mg
18%
Potassium
61.5 mg
1%
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