The details are posted for Crock Pot Wednesdays. I hope you are planning to sign up. There will be prizes:)
The last offering for this edition of Cuisine at Home is this terrific panini. I hope you get a chance to try it.
One of my favorite salads is a simple caprese salad made with homegrown tomatoes, basil, fresh mozzarella, a good balsamic, freshly ground black pepper, and a great olive oil. When I saw this recipe in Cuisine At Home (special issue, no date), I just knew I was going to give it a try. Plus, I have not been putting my new panini press to much use lately. I decided to go with this model because I just didn’t want another big appliance around that I would have to take care of and store. Since there are only two of us at home, this one works great. You don’t have to have a press, of course, a good iron skillet and a heavy weight for a top will do. I’m addicted to cookware and dishes, but I do have my limits!
Makes 2 sandwiches.
658 calories each
1 tablespoon olive oil
3/4 cup tomatoes, diced
1 tablespoon capers
pinch of red pepper flakes
1/2 teaspoon balsamic vinegar (I use Modena for the most part. It’s not so expensive, but it is good.)
3 slices white or wheat sourdough bread, 1/2-inch thick
1/4 cup homemade or purchased pesto
6 ounces fresh mozzarella, thinly sliced (Get the fresh; you’ll thank me.)
coarsely ground black pepper
Heat oil in a nonstick skillet over medium-high heat. Add tomatoes, capers, and pepper flakes; sauté until just starting to break down, about 3 minutes.
Off heat, add vinegar. Brush oil on one side of each slice of bread; spread the other sides with 1 tablespoon pesto. Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt and pepper. Top with another slice of bread, oiled side up. Toast sandwiches on both sides.
It’s a classy grilled tomato and cheese!!!!
Note: I have some really good asiago cheese sourdough bread in the freezer that I used with these, but I think this and the addition of 2 strips of applewood smoked bacon added to Hubby’s were the only variations I made for this first go at the recipe. I served it with a spring green salad. Plan on serving this immediately as it will get soggy if allowed to sit.
Details are posted for Crock Pot Wednesdays! Check it out now.
Linked to Souper Sundays hosted by Deb at Kahalai Kitchens in Hawaii. Is she lucky, or what???
This is also linked to Simple Supper Saturdays. Hooray for simple! I think this panini fills that bill.