Caprese Salad Panini

Sometimes the simple things are the most delicious. When we bought some basil plants last weekend I immediately wanted to make Caprese Salad. And then why not put it on bread. And then I went further and said panini. And thus this sandwich was born. Super easy, super delicious.

Caprese Salad Panini

Mozzarella Cheese, sliced
Tomato, sliced
Basil leaves, thinly sliced
Extra virgin olive oil, use the good stuff
Ciabatta bread

Sliced your ciabatta bread in half. Drizzle the oil over each slice, not too much on each side. Place cheese slices, then basil, then to,ago on the bottom. Put top piece on. Brush the outside of the bread lightly with regular olive oil. Place on a heated panini press (we use a George Foreman grill). Grill until the cheese is melty.

Cut sandwich in half and enjoy.

Grilled Provolone/Parmesan Panini - Crazy Cooking Challenge

This month's CCC is Grill Cheese. Who doesn't love grilled cheese? I thought how many people actually blog about making a grilled cheese sandwich however. To me nothing beats a couple of slices of velveeta on some buttered bread that I cook on the stove. Yummy good meltiness. But that sort of defeats this whole purpose of finding a recipe on the same topic as about 100 other bloggers and making it. So I had to think...what kind of grill cheese recipes could I find. After much thought it came to me...PANINI. We love paninis, having our first one in Paris many years ago. There was just something comforting in being in a foreign country and having a taste of home...well at least familiar flavors if in a somewhat different package. So I went on a quest for recipes for paninis that have cheese in them. The only requirements this month: bread, cheese and hot.

It was a struggle initially to find recipes. Seems like I haven't quite figured out how to search multiple blog sites at the same time but I do know have an infinite number of blog sites. So this is just time consuming. I found several I liked and I knew that this would be one that Dan could get into. I gave him several choices and we are actually making a couple of them. Normally when we make paninis at home we just use good sourdough bread slices with deli meat and cheese.

The recipe I chose was from Jennifer at Mother Thyme and her Parmesan Grilled Cheese Panini with Basil Pesto Dipping Sauce. While researching, this was the first recipe I found. It actually was the one I wanted to make most but we made another one first (which was tasty). I ended up making this for a night when I was eating by myself and I'm so glad I did.  Jennifer said it was the best grilled cheese she ever had and I have to agree. It was PERFECT! This recipe made me say "This is what I've been waiting for in the CCC!"

I only made one small change and I can't wait to make it again. This will definitely be my go-to grilled cheese sandwich.

Ingredients

Butter spray (like Olivio or if you prefer spread bread lightly with regular butter or brush with extra virgin olive oil)

4 slices fresh bakery Italian bread

4 slices provolone cheese (or if you prefer mozzarella or cheddar)

2 tablespoons grated Parmesan cheese

Salt and pepper

Basil pesto

Directions

Spray non-stick cooking spray on panini maker or non-stick skillet and preheat over medium heat. 

Lay out bread slices on a large platter, cutting board or plate.  Spray, butter or brush each side of the bread.   Sprinkle with grated Parmesan cheese and a dash of salt and pepper on each slice.  Place two slices of cheese and place on one slice of prepared bread.  Top with remaining slice.  

Place on preheated panini or skillet and cook until bread is toasted and cheese is melted.  

Sprinkle top with a little more Parmesan cheese.  Serve warm with a side of basil pesto.

The only change I made was I used sourdough bread instead of Italian (because its all I had). It only took a couple minutes to cook because the cheese melts so fast. The cheese got gooey without being messy. I had basil pesto already made so I didn't make her recipe. You could eat the sandwich either with or without the pesto. I think I'm drooling as I type this it was so good.

Check out fellow bloggers recipes:

BBQ Pork/Cheese Panini

I originally had this post ready to use for the May Crazy Cooking Challenge. But I found a better recipe. This one is still good so I will share it with you.

The recipe I chose was from Authentic Suburban Gourmet. She mentions that this is a good way to use leftovers. Looking at the ingredients I knew I had just the right ones.

Panini with Roasted Pork, Caramelized Onions, Cheddar and Bacon 


Ingredients:

Ciabatta Loaf
Roasted Pork Tenderloin
Caramelized Onions
Cheddar Cheese
Crispy Bacon
Olive Oil

For each sandwich, cut about a 5 inch slice of ciabatta bread and then slice in half to open it up. Remove some of the excess bread if desired. Brush each outer side of the bread with olive oil. Start on the bottom slice by adding a slice of cheddar cheese, then several thin slices of pork tenderloin, then about 3 or 4 slices of the bacon and top with caramelized onions.

Place onto a panini pan or press. Cook for about 5 to 8 minutes until all ingredients are hot inside and the bread is crispy. Enjoy!


I actually didn't follow the recipe exactly. I used it as a base for my own creation. I know a little outside the box (especially for me) but I got a little lazy and didn't want to spend the time carmelizing onions or cooking bacon. Plus she said use it for leftovers and that would have meant I had to cook something more. We had some shredded BBQ pork in the freezer that we had made ages ago and we really needed to use. I also had a cute little ciabbatta loaf from Walmart (yes I shop there...don't judge me). It was the kind you cook in the oven and just the right size for us.


The loaf size was perfect for two sandwiches. I cut the bread in half and put my cheese (sharp Provolone not cheddar because once again I used what was on hand) on the bottom. I then scooped out some of the top (because it was already almost empty) and spread a little BBQ sauce on it. Then I added some heated up pork. After I put the sandwich together I put the olive oil on one side and put it on my George Foreman grill (it is perfect for this) and then oiled the other side. It only took about 3 minutes for the cheese to melt.

The result was a delicious panini. The bread was super crispy and smooshed just right. My only problem was that the cheese wasn't flavorful enough for the sandwich, but that was my fault. Half a sandwich was enough for myself and my husband so we have leftovers.


I will definitely use this method for making paninis again. The oil on the outside really helped crisp the bread up.