An Italian-inspired sandwich where mozzarella cheese meets fresh tomato and basil and is grilled in a press pan between ciabatta bread. Finished with balsamic vinegar, this recipe offers a light yet satisfying lunch.
Cut the ciabatta bread in half and brush the inner surfaces with a thin layer of olive oil.
Arrange mozzarella, tomato and basil leaves on the bottom half of the bread and drizzle with balsamic vinegar.
Cook the sandwich in a panini press or in a pan with a weight on top over medium heat for 4 minutes, until both sides are crispy and the cheese has melted.
Important: Keep the panini press or pan on medium heat; high heat can burn the outside of the bread while leaving the cheese unmelted inside. Allergen: contains milk and dairy products (mozzarella), gluten (ciabatta).
If you brush a thin layer of olive oil on the outer surface of the bread, it browns more evenly during pressing and the crust becomes noticeably crispier.
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