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

Scale

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)

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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.