Balsamic Glazed Caprese Panini

A grilled caprese panini that has been cut in half and stacked on top of each other. You can see the grill marks on the bread and the arugula, tomatoes, pesto and mozzarella cheese inside. A little balsamic glaze is oozing from the sandwich. There is another sandwich in the background, and some arugula and basil on the table.

4.21 from 83 votes

Balsamic Glazed Caprese Panini

This Balsamic Glazed Caprese Sandwich is the ultimate sandwich! Made with fresh mozzarella, tomatoes, basil pesto, arugula, and a balsamic glaze!

Prep Time5

Cook Time5

Total Time10

Course: Fixing Lunch with Sandwich Recipes that Aren't PB&J

Cuisine: Italian

Keyword: caprese

Servings:

Author: Carrian Cheney

Ingredients

Caprese Paninis

Bread (we prefer sourdough)
Fresh Mozzarella sliced
Roma Tomatoes sliced
Arugula
Fresh Basil Leaves
Homemade Basil Pesto
Butter

Balsamic Glaze

1 Cup Balsamic Vinegar
1 teaspoon Honey (or sugar)

US Customary - Metric

Instructions

Make the Balsamic Glaze:

Bring the vinegar and honey to a simmer in a small pot over medium heat until reduced by half. Do not boil, turn to medium low if needed. Set aside to cool.
1 Cup Balsamic Vinegar, 1 teaspoon Honey

Make the Caprese Sandwiches:

Prepare the pesto per recipe instructions.
Butter one side of each slice of bread. Then flip each slice and spread a generous layer of pesto on the other side.
Butter, Homemade Basil Pesto
With the pesto side facing up, layer on arugula, basil, sliced tomatoes, and fresh mozzarella. Season with a sprinkle of salt and pepper, and drizzle with a little balsamic glaze. Top with the second slice of bread, ensuring the pesto side faces inward.
Bread, Fresh Mozzarella, Roma Tomatoes, Arugula, Fresh Basil Leaves
Heat a panini grill or grill pan and grill until the bread turns golden and crisp and the cheese melts. Serve immediately.

Notes

This sandwich really should be eaten right away, but leftovers could be kept in the refrigerator for 1 day.

Nutrition