If you are craving a sandwich that bursts with vibrant flavors and a perfect balance of textures, look no further than the Balsamic Glazed Caprese Panini Supreme Recipe. This mouthwatering panini brings together fresh mozzarella, juicy Roma tomatoes, peppery arugula, and fragrant basil, all layered between crispy sourdough bread slathered with homemade basil pesto and finished with a luscious, tangy-sweet balsamic glaze. It’s a simple yet sophisticated twist on the classic Caprese salad that transforms your lunch or dinner into an extraordinary experience.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients that work wonderfully together to elevate every bite. Each ingredient is essential—not only for the authentic taste but also for creating the perfect texture and color contrast that makes this panini so irresistible.
- 1 Cup Balsamic Vinegar: The base for the rich balsamic glaze, bringing a perfect tangy sweetness.
- 1 teaspoon Honey (or sugar): Balances the acidity of the vinegar, ensuring a smooth glaze.
- Bread (sourdough preferred): Its sturdy crust crisps beautifully, while the soft inside hugs the fillings.
- Fresh Mozzarella, sliced: Creamy and mild, melts perfectly for that gooey, dreamy texture.
- Roma Tomatoes, sliced: Juicy and vibrant, they add a fresh burst of flavor.
- Arugula: Adds a peppery bite that livens up each mouthful.
- Fresh Basil Leaves: Aromatic and bright, the backbone of any Caprese dish.
- Homemade Basil Pesto: Slathered on for a herbaceous, savory depth.
- Butter: For grilling, it crisps the bread to a golden perfection and adds a rich finish.
How to Make Balsamic Glazed Caprese Panini Supreme Recipe
Step 1: Create the Balsamic Glaze
Start by bringing 1 cup of balsamic vinegar and 1 teaspoon of honey to a gentle simmer in a small pot over medium heat. Keep a close eye to avoid boiling—adjust to medium low if necessary. Let it reduce by half, which concentrates the flavors into a thick, silky glaze. Then, set it aside to cool. This glaze is key to infusing the panini with a sweet tangy punch.
Step 2: Prepare the Pesto
If you’re making your own homemade basil pesto, now is the time to whip it up according to your usual method. Fresh pesto is vibrant, aromatic, and will create a flavorful base layer that’s absolutely essential to the Balsamic Glazed Caprese Panini Supreme Recipe.
Step 3: Assemble the Panini
Butter one side of each slice of sourdough bread. Flip each slice, then spread a generous layer of basil pesto on the unbuttered side, which will face inward when the sandwich is closed. Next, layer fresh arugula, vibrant basil leaves, juicy Roma tomato slices, and creamy fresh mozzarella. Sprinkle a bit of salt and freshly cracked black pepper over the tomatoes, and drizzle a little of the cooled balsamic glaze on top to seal those exquisite flavors.
Step 4: Grill to Perfection
Close the sandwich with the second slice of bread, pesto side facing in. Heat up your panini grill or a grill pan and cook the sandwich until the bread turns a gorgeous golden brown and crisp, and the cheese inside melts into a luscious layer of creamy goodness. This grilled perfection is what makes the Balsamic Glazed Caprese Panini Supreme Recipe truly unforgettable.
How to Serve Balsamic Glazed Caprese Panini Supreme Recipe
Garnishes
To make your panini even more inviting, consider garnishing with a few fresh basil leaves and a light drizzle of remaining balsamic glaze on the plate. These little touches add visual appeal and a flavor boost with every bite.
Side Dishes
This panini pairs beautifully with crisp, refreshing sides like a simple mixed greens salad tossed in lemon vinaigrette or a bowl of roasted vegetable soup. The lightness of these sides provides a perfect balance to the rich, melty panini.
Creative Ways to Present
Serve the panini on a rustic wooden board with an extra ramekin of balsamic glaze for dipping. Consider slicing it diagonally to showcase the colorful layers inside. For an elegant twist, add a handful of microgreens on top or sprinkle some flaky sea salt just before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap your panini tightly in foil or plastic wrap and store it in the refrigerator for up to 2 days. This helps preserve the flavors and keeps the bread from drying out too quickly.
Freezing
Freezing is not ideal for this panini because fresh ingredients like tomatoes and basil don’t freeze well and can become soggy. However, you can freeze the balsamic glaze separately and the pesto, which makes quick assembly next time a breeze.
Reheating
To reheat, unwrap your stored panini and place it in a skillet or panini press over medium heat. Cover with a lid briefly to help the cheese soften again without drying out the bread. Avoid microwaving as it will make the bread rubbery and less crispy.
FAQs
Can I use store-bought pesto instead of homemade?
Absolutely! While homemade basil pesto has a fresher flavor, a quality store-bought pesto works wonderfully and saves time without compromising the delicious essence of this recipe.
What type of bread works best for this panini?
Sourdough is my favorite choice because it crisps up beautifully and holds all the juicy ingredients without getting soggy. However, ciabatta or a rustic Italian loaf are excellent alternatives.
Is there a substitute for fresh mozzarella?
If fresh mozzarella is hard to find, you can try burrata for an even creamier experience or a mild, high-quality mozzarella cheese. Avoid pre-shredded mozzarella as it doesn’t melt as smoothly.
How long does it take to make the balsamic glaze?
Simmering the balsamic vinegar and honey until it reduces by half usually takes around 8 to 10 minutes. Keep a good eye on it to avoid burning or over-thickening.
Can I make this panini vegan?
Yes! Replace fresh mozzarella with a vegan cheese alternative, and use olive oil or vegan butter instead of regular butter. The rest of the recipe naturally includes fresh veggies and basil pesto, which you can also make vegan by omitting cheese.
Final Thoughts
Once you try the Balsamic Glazed Caprese Panini Supreme Recipe, I promise you’ll keep coming back for more. It’s a perfect combination of fresh, creamy, tangy, and savory all in one warm, crispy sandwich. Whether it’s a quick lunch or a comforting dinner, this panini has the power to brighten your day and delight your taste buds. So go ahead—grab your ingredients and make this fantastic recipe your new favorite!
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Balsamic Glazed Caprese Panini Supreme Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Balsamic Glazed Caprese Panini Supreme is a flavorful and elegant sandwich combining fresh mozzarella, roma tomatoes, aromatic basil, and peppery arugula, all layered on sourdough bread slathered with homemade basil pesto and finished with a sweet and tangy balsamic glaze. Perfect for a quick gourmet lunch or light dinner, this panini is grilled to golden perfection, melting the cheese and crisping the bread for an irresistible texture and taste.
Ingredients
Balsamic Glaze
- 1 cup Balsamic Vinegar
- 1 teaspoon Honey (or sugar)
Sandwich
- Bread (sourdough preferred), enough for 1 sandwich
- Fresh Mozzarella, sliced (about 4-6 ounces)
- Roma Tomatoes, sliced (1 medium tomato)
- Arugula (a handful)
- Fresh Basil Leaves (6-8 leaves)
- Homemade Basil Pesto (about 2 tablespoons)
- Butter (for spreading, about 1 tablespoon)
Instructions
- Make the Balsamic Glaze: In a small pot over medium heat, combine the balsamic vinegar and honey. Bring the mixture to a gentle simmer and reduce it by half, stirring occasionally. Avoid boiling by reducing the heat to medium-low if needed. Once thickened, remove from heat and set aside to cool.
- Prepare the Pesto and Bread: Follow your basil pesto recipe or use pre-made pesto. Butter one side of each bread slice thoroughly. Then flip the slices so the unbuttered side is up, and spread a generous layer of basil pesto over each.
- Assemble the Sandwich Layers: On the pesto side facing up, layer arugula evenly, then fresh basil leaves, followed by sliced roma tomatoes, and finally fresh mozzarella slices. Season the tomatoes and mozzarella lightly with salt and freshly ground black pepper. Drizzle a small amount of the cooled balsamic glaze over the layered ingredients.
- Complete the Sandwich: Place the second slice of bread on top, pesto side facing inward to encase the fillings.
- Grill the Panini: Preheat a panini press or grill pan over medium heat. Place the sandwich on the grill and press down firmly. Grill until the bread is golden brown and crisp, and the mozzarella melts, about 3-5 minutes per side if using a grill pan, or 5-7 minutes total in a panini press.
- Serve: Remove the panini from the grill, slice if desired, and serve immediately while warm, enjoying the melty cheese with fresh herbs and the tangy-sweet balsamic glaze complementing every bite.
Notes
- Use sourdough bread for the best flavor and texture, but ciabatta or focaccia can also work well.
- Adjust the sweetness of the balsamic glaze with more or less honey as per your taste.
- Make sure not to over-reduce the balsamic vinegar to avoid bitterness.
- You can prepare the balsamic glaze in advance and store it in the refrigerator for up to a week.
- For a vegetarian recipe, ensure the mozzarella is made without animal rennet.
- Experiment with adding a touch of garlic powder or crushed red pepper flakes for extra flavor when assembling the sandwich.
