Caprese Panini with Basil Mayonnaise
My favorite sandwich is a caprese panini with basil mayonnaise from a restaurant in McCall, Idaho called Bistro 45. I re-created this caprese panini with basil mayonnaise recipe for our lunch today and it tasted amazing. The only way this sandwich would be better is if I could have used freshly picked garden tomatoes.
Caprese Panini with Basil Mayonnaise
Ingredients:
- 2 tbsp mayonnaise
- 2 tbsp fresh basil, chopped (divided)
- Sea salt and freshly cracked pepper, to taste
- 4 slices of French bread
- Mozzarella cheese, sliced
- Tomatoes, sliced
- 1 tbsp fresh basil, chopped
How to Make a Caprese Panini with Basil Mayonnaise
Mix the mayonnaise, 1 tablespoon of fresh basil, sea salt, and freshly cracked pepper, to taste, in a small bowl, until well combined. Set aside.
Preheat your panini grill or a grill pan over medium heat.
Spread some of the basil mayonnaise on the bread then layer it with mozzarella, tomato slices, some of the remaining chopped fresh basil, and a little more mozzarella. Season with sea salt and freshly cracked pepper, to taste.
Place the other slice of bread on top.
Place into your panini pan (grill pan or cast iron skillet will also work). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it–I bet you will like it
Equipment
- Panini Maker or Cast Iron Skillet or Grill Pan
Ingredients
- 2 tbsp mayonnaise
- 2 tbsp fresh basil chopped (divided)
- Sea salt and freshly cracked pepper to taste
- 4 slices of French bread
- Mozzarella cheese sliced
- Tomatoes sliced
- 1 tbsp fresh basil chopped
Instructions
- Combine the mayonnaise, 1 tablespoon of basil, sea salt, and freshly cracked pepper, to taste, together in a small bowl. Mix until well combined. Set aside.
- Preheat your panini grill or a grill pan over medium heat.
- Spread some of the basil mayonnaise on the bread then layer it with a little mozzarella, tomato slices, some of the remaining chopped fresh basil, and a little more mozzarella.
- Season with sea salt and freshly cracked pepper, to taste. Place the other slice of bread on top. Place into your panini pan (grill pan or cast iron skillet will also work).
- Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
- Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it.
This looks so fresh and yum!
Ohhh boy, that looks good. There is something about a toasted bread that just made me hungry. Looks mouth watering!
*makes me hungry, sorry! Typing on an empty stomach is not good!
Great shot with the cheese oozing out.
What perfect grill marks and everything! You’re making me crave not just the sandwich, but a panini maker, too:)
I love the idea of a basil mayonaisse! Sounds just delicious. I’m about to plant all my tomatoes, can’t wait to have more tomatoes than I know what to do with! This sandwich will definitely be on the menu.
Dear Pam, I would love, love, love this sandwhich!!! It has all the flavors I love and is sophisticated and elegant! Blessings dear. Catherine xo
Mmm, now that’s a lunch I’d look forward to! Homemade paninis really are the best, there’s just something about them you can’t get at cafes.
I always eat my grilled cheese sandwiches with tomato, and your fancy name with the basil added are just perfect! It looks like a great lunch, Pam.
I can only imagine how fabulous this sandwich is Pam. I love it when I can recreate something wonderful that I’ve enjoyed at a restaurant.
I love Caprese anything, and this sandwich looks divine!
I would really love this sandwich. It looks like it would just melt in your mouth.
Yummy! Easy, quick and delicious lunch idea. Thanks for sharing!
i don’t remember when i first discovered the caprese combination, but i’ve never looked back–this looks wonderful!
So this is probably going to be new favorite sandwiches. Very soon.