📝 About This Recipe
Transport your taste buds to the Amalfi Coast with this elevated take on the classic Italian salad. This panini features molten fresh mozzarella, vibrant heirloom tomatoes, and a punchy homemade pesto aioli pressed between buttery, artisanal sourdough. It’s the perfect marriage of crunchy, golden-brown crust and a soft, herbaceous interior that redefines gourmet fast food.
🥗 Ingredients
The Bread and Cheese
- 4 slices Artisanal Sourdough or Ciabatta (thick-cut, about 1/2 inch thick)
- 8 ounces Fresh Buffalo Mozzarella (sliced into 1/4 inch rounds and patted dry)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Produce
- 2 medium Heirloom Tomatoes (ripe, sliced thick)
- 1 cup Fresh Basil Leaves (large, whole leaves, washed and dried)
- 1/2 cup Arugula (baby leaves for a peppery bite)
Pesto Aioli & Glaze
- 3 tablespoons Prepared Basil Pesto (high quality or homemade)
- 2 tablespoons Mayonnaise (full fat for best flavor)
- 1 tablespoon Balsamic Glaze (thick and syrupy)
- 1 clove Garlic (finely minced)
- 1 pinch Sea Salt (flaky variety preferred)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your panini press to medium-high heat. If you don't have a press, place a heavy cast-iron skillet over medium heat on the stove.
-
2
In a small bowl, whisk together the basil pesto, mayonnaise, and minced garlic until smooth to create the Pesto Aioli.
-
3
Lay the four slices of sourdough flat on a clean cutting board. Spread a generous layer of the Pesto Aioli on one side of each slice.
-
4
On two of the slices, layer half of the mozzarella cheese, ensuring it covers the bread to the edges for maximum melt.
-
5
Place the heirloom tomato slices over the cheese. Lightly season the tomatoes with sea salt and freshly cracked black pepper to draw out their juices.
-
6
Drizzle the balsamic glaze directly over the seasoned tomatoes in a zigzag pattern.
-
7
Layer a generous handful of fresh basil leaves and baby arugula over the tomatoes.
-
8
Top with the remaining mozzarella slices; this acts as 'glue' to keep the sandwich together once melted.
-
9
Close the sandwiches with the remaining bread slices, aioli-side down.
-
10
Lightly butter the exterior top and bottom of the sandwiches with the softened butter for a perfectly golden, crisp crust.
-
11
Place the sandwiches in the panini press. Close the lid and grill for 4-6 minutes, or until the bread is toasted golden brown and the cheese is oozing.
-
12
If using a skillet, press the sandwich down with a second heavy pan. Flip after 3 minutes and cook the other side until golden.
-
13
Remove from heat and let the panini rest for 1 minute to allow the cheese to set slightly before slicing.
-
14
Slice diagonally with a serrated knife and serve immediately while hot.
💡 Chef's Tips
Always pat your fresh mozzarella dry with paper towels to prevent a soggy sandwich. Use a sturdy, crusty bread like sourdough or ciabatta; soft sandwich bread will collapse under the weight and heat. For an extra kick, add a pinch of red pepper flakes to the pesto aioli. If heirloom tomatoes aren't in season, use Roma tomatoes as they have less water content. Don't skip the salt on the tomatoes—it's the secret to making the flavors pop.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Pinot Grigio or a sparkling San Pellegrino Limonata. Serve alongside a small bowl of creamy tomato basil soup for the ultimate comfort meal. A side of lightly dressed lemon-parmesan kale salad cuts through the richness of the cheese. Add a handful of kettle-cooked sea salt potato chips for a satisfying crunch. Finish the meal with a light panna cotta or fresh berries.