Caprese Panini with Basil Mayonnaise
by Pam on April 27, 2014
My favorite sandwich is from a little restaurant in McCall, Idaho called Bistro 45. It’s a caprese panini with basil mayonnaise and it’s unbelievably wonderful. This sandwich is made from simple ingredients and they work together beautifully. I decided to make it for our lunch today and it tasted amazing. The only way this sandwich would be better is if I could have used freshly picked garden tomatoes. I am looking forward to tomato season and making this delicious sandwich again.
Combine the mayonnaise, 1 tablespoon of basil, sea salt and freshly cracked pepper,to taste, together in a small bowl. Mix until well combined. Set aside.
Preheat your panini grill or a grill pan over medium heat.
Spread some of the basil mayonnaise on the bread then layer it with a little mozzarella, tomato slices, some of the remaining chopped fresh basil, and a little more mozzarella. Season with sea salt and freshly cracked pepper, to taste. Place the other slice of bread on top. Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!
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Caprese Panini with Basil Mayonnaise
Yield: 2
Prep Time: 5 min.
Cook Time: 5 min.
Total Time: 10 min.
Ingredients:
2 tbsp mayonnaise
2 tbsp fresh basil, chopped (divided)
Sea salt and freshly cracked pepper, to taste
4 slices of French bread
Mozzarella cheese, sliced
Tomatoes, sliced
1 tbsp fresh basil, chopped
Directions:
Combine the mayonnaise, 1 tablespoon of basil, sea salt and freshly cracked pepper,to taste, together in a small bowl. Mix until well combined. Set aside.
Preheat your panini grill or a grill pan over medium heat.
Spread some of the basil mayonnaise on the bread then layer it with a little mozzarella, tomato slices, some of the remaining chopped fresh basil, and a little more mozzarella. Season with sea salt and freshly cracked pepper, to taste. Place the other slice of bread on top. Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!
Recipe and photos by For the Love of Cooking.net
Inspired by Bistro 45 – McCall, Idaho
References
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
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