“This might be the best sandwich I’ve ever had.” Yep, those were the words my Mom uttered last night when eating this sandwich. I think that just about covers it.
“Caprese” is defined as a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. I think this combination is pure bliss! I love the colors and how the flavors meld together. I’ve taken that “caprese” combination, added some baby portabellas and put it on some delicious seven grain herb crusted bread and grilled it in a Panini maker…..wow!
In fact, I must tell you, I purchased a Panini press last month at a ridiculous closeout price with the sole purpose of creating this sandwich. It most certainly did not disappoint. I think it was the best sandwich I’ve ever had as well. Thanks for the compliment Mama…
- 2 slices of seven grain bread (or bread of your choice)
- 1 Tablespoon softened butter
- 2 slices of mozzarella cheese
- 1 Roma tomato - sliced into rounds
- 1 baby portabella mushroom - sliced
- 2 large basil leaves - cut into ribbons (chiffonade, see note below)
- 1 scallion or small Vidalia onion - sliced thin
- salt and pepper to taste
- Heat up the Panini maker or a griddle pan on medium heat the stovetop.
- Butter 2 slices of bread.
- Place one slice of bread butter side down on your surface. Build the sandwich starting with 1 slice of mozzarella, the roma tomatoes (3-4 rounds fill the sandwich nicely), the sliced portabella, the sliced onion, the basil ribbons, the 2nd slice of mozzarella cheese and the 2nd slice of bread, butter side out.
- Place the sandwich on your Panini press or griddle pan and heat until golden brown on both sides.
“Chiffonade” means little ribbons in French, referring to the little ribbons you create while cutting. It is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is done by stacking the leaves, rolling them up tightly, then slicing the leaves perpendicular to the roll.