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Caprese Panini with Basil Mayonnaise

Caprese Panini with Basil Mayonnaise

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.

Caprese Panini with Basil Mayonnaise

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!

Caprese Panini with Basil Mayonnaise

 

Caprese Panini with Basil Mayonnaise

Caprese Panini with Basil Mayonnaise

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

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

Instructions

  • 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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15 Comments

  1. Ohhh boy, that looks good. There is something about a toasted bread that just made me hungry. Looks mouth watering!

  2. I love the idea of a basil mayonaisse! Sounds just delicious. I’m about to plant all my tomatoes, can’t wait to have more tomatoes than I know what to do with! This sandwich will definitely be on the menu.

  3. Dear Pam, I would love, love, love this sandwhich!!! It has all the flavors I love and is sophisticated and elegant! Blessings dear. Catherine xo

  4. Mmm, now that’s a lunch I’d look forward to! Homemade paninis really are the best, there’s just something about them you can’t get at cafes.

  5. I always eat my grilled cheese sandwiches with tomato, and your fancy name with the basil added are just perfect! It looks like a great lunch, Pam.

  6. I love Caprese anything, and this sandwich looks divine!

  7. i don’t remember when i first discovered the caprese combination, but i’ve never looked back–this looks wonderful!

  8. So this is probably going to be new favorite sandwiches. Very soon.