Italian · Lunch
Panino con Caprese
A Caprese panino built on ciabatta with part-skim mozzarella, ripe tomato, and fresh basil, brushed with olive oil and grilled until the bread is crisp and cheese melts. Finished with reduced balsamic vinegar and cracked black pepper, this version keeps cholesterol and saturated fat lower.
$5
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
442Calories
26.7gProtein
17.7gFat
45.8gCarbs
9.9gSugar
3.4gFiber
979mgSodium
60mgChol
8.9gSat Fat
420mgPotassium
660mgCalcium
2.6mgIron
1.5mcgVitamin B12
11mgVitamin C
Goes well with
Pinot Grigio
local
Acqua Frizzante (Italian Sparkling Water)
international
vegetarian
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
Slice the tomato into rounds and split the ciabatta roll in half, keeping the mozzarella slices ready.
2
Reduce
Simmer the balsamic vinegar in a small saucepan over medium-low heat for 3 to 4 minutes until syrupy.
3
Build
Layer mozzarella, tomato, and basil leaves onto the ciabatta bottom half, season with salt and pepper, then close.
4
Grill
Brush the sandwich exterior with olive oil and grill in a preheated panini press over medium heat for 4 to 5 minutes per side until crisp and cheese melts.
5
Plate
Cut the sandwich diagonally, drizzle with the reduced balsamic vinegar, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g part-skim mozzarella
- 22 medium tomato
- 1212 fresh basil leaves
- 22 ciabatta roll (about 3.5 oz / 100g), split
- 4 tsp4 tsp olive oil
- 2 tbsp2 tbsp balsamic vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
