Sandwiches, burgers, and wraps
Fresh tomatoes and basil meet mozzarella between slices of ciabatta in this Italian-inspired sandwich, grilled in a panini press or skillet. Finished with balsamic vinegar, it makes a light yet satisfying lunch.
Cut the ciabatta in half horizontally and brush a thin layer of olive oil over the cut sides.
Layer the mozzarella, tomato, and basil leaves on the bottom half of the bread, then drizzle with balsamic vinegar.
Cook the sandwich in a panini press or in a skillet over medium heat, weighted down, for 4 minutes, until both sides are crisp and the cheese has melted.
Keep the panini press or skillet over medium heat. High heat can burn the bread before the cheese melts inside. Contains milk and wheat.
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