Caprese Panini Recipe and Ingredients
Prep Time
Makes
Cooking Mode
¼ cup butter, soft
¼ cup Compliments Mayonnaise
1 round loaf Store-Baked Sourdough Bread (600 g), sliced
¼ cup Compliments Basil Pesto
1 ⅓ cup grated TreStelle Mozzarella Ball
1 pkg San Danielle Prosciutto
12 slices Maestro Calabrese Hot Salami
1 pkg Arla Creamy Havarti
1 large heirloom or hot house tomato, cut into 8 slices
¼ cup butter, soft
¼ cup Compliments Mayonnaise
1 round loaf Store-Baked Sourdough Bread (600 g), sliced
¼ cup Compliments Basil Pesto
1 ⅓ cup grated TreStelle Mozzarella Ball
1 pkg San Danielle Prosciutto
12 slices Maestro Calabrese Hot Salami
1 pkg Arla Creamy Havarti
1 large heirloom or hot house tomato, cut into 8 slices
Directions
1In a small bowl, blend together the butter and mayo and until smooth. Spread the mixture on 1 side of 8 slices of bread. Turn over 4 of the slices; spread with pesto, top with grated mozzarella, prosciutto, salami, Havarti and tomato. Cap with the remaining 4 bread slices, butter-mayo side up.
2Heat a panini press to medium-high heat. Grill sandwiches until crisp, golden and heated through, 5 to 8 min. If you don't have a panini press, grill the sandwiches in a heavy-bottomed frypan, one side at a time. Gently pressing on the panini using a pot lid or the bottom of another frypan to crisp the bread and warm fillings. Flip and press to grill second side. Cool slightly, slice each in half to serve.
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Personal Note
Personal Note
