Try this Turkey Caprese Panini recipe, or contribute your own.
- Carbohydrate 0.90259 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.02597 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (5g)
- Sodium 1.219 mg
- Sugar 0.90259 g
- Trans Fat 0 g
- Calories 5 calories
Step-by-step
- Heat up your panini press or George Foreman grill.
- Combine mayo and balsamic vinegar in a small dish and whisk until combined and smooth.
- Spread on each slice of bread.
- Divide the remaining ingredients between the two sandwiches, top with remaining slice of bread.
- Place dry sides of bread down on panini press and close.
- Cook until the cheese is melted and the outside is nice and crispy.
- Enjoy!
A standard Italian caprese salad relies exclusively on the raw chill of summer tomatoes, torn basil, and milky mozzarella, but translating those components into a warm pressed sandwich requires structural adjustments. Combining balsamic vinegar directly into mayonnaise prevents the acidic liquid from soaking straight into the porous crumb of artisan bread, creating a stable emulsion that brushes evenly. Fresh mozzarella releases significant moisture when heated; slicing the cheese into uniform quarter-inch pieces and patting them with paper towels before assembly stops the bread from becoming waterlogged during the pressing phase. Fresh basil leaves should be tucked entirely within the perimeter of the turkey slices to shield the delicate green herbs from direct radiant heat, which otherwise turns them black and bitter within seconds. Pressing the sandwich requires moderate, even pressure rather than maximum force, allowing the heat to penetrate the center and melt the dairy before the exterior bread burns. When a dedicated panini press is unavailable, a heavy cast-iron skillet placed directly over the sandwich inside a preheated pan yields comparable thermal transfer and distinct grill marks.
