Caprese Panini
By America's Test Kitchen KidsPublished on February 24, 2023
Time
25 minutes
Yield
Serves 1
What Kids Are Saying
“I was surprised at the taste. It was very good. I didn’t think I’d like it, but I ended up loving it.” —Zoe, recipe tester, age 11
Ingredients
Before You Begin
If you have a nonstick grill pan, use it in place of the nonstick skillet—the pan will put attractive grill marks on the panini.
Instructions
- Place bread slices on cutting board. Use pastry brush to brush oil evenly over 1 side of each slice.
- Flip 1 slice over (oiled side down) and sprinkle with half of cheese. Place tomato slices on top and sprinkle with salt. Top with basil and remaining cheese. Place second slice of bread on top (oil on the outside).
- Place sandwich in 10-inch nonstick skillet. Place saucepan lid on sandwich and press down firmly, then leave lid in place (see photo, “Step-by-Step: Weigh Down For Crispness”).
- Heat skillet over medium heat and cook until bread is golden brown on bottom, about 4 minutes.
- Use oven mitts to remove lid. Use spatula to flip sandwich over. Place lid back on sandwich and press down again. Cook until second side is golden brown and cheese is melted, about 2 minutes.
- Turn off heat. Use spatula to transfer sandwich back to cutting board. Let cool for 2 minutes. Cut sandwich in half and serve warm.
Time
25 minutesYield
Serves 1What Kids Are Saying
“I was surprised at the taste. It was very good. I didn’t think I’d like it, but I ended up loving it.” —Zoe, recipe tester, age 11Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
No panini press? No problem! In this recipe, we use a saucepan lid as our “press” to get the outside of this caprese salad-inspired sandwich extra crispy while the melty mozzarella “glues” the sandwich together. While they make their sandwich, tell kids that in Italian, panini does not refer to a single sandwich—it’s the plural of panino, which means “bread roll” or “sandwich.” In Italy, while panini are often pressed and grilled, they aren’t always! If kids have made a traditional American grilled cheese sandwich before, ask them to compare that technique with how they’re making this panini (American grilled cheese sandwiches are typically made with soft sandwich bread, cooked on a flat skillet, and aren’t pressed).
Before You Begin
If you have a nonstick grill pan, use it in place of the nonstick skillet—the pan will put attractive grill marks on the panini.
Instructions
- Place bread slices on cutting board. Use pastry brush to brush oil evenly over 1 side of each slice.
- Flip 1 slice over (oiled side down) and sprinkle with half of cheese. Place tomato slices on top and sprinkle with salt. Top with basil and remaining cheese. Place second slice of bread on top (oil on the outside).
- Place sandwich in 10-inch nonstick skillet. Place saucepan lid on sandwich and press down firmly, then leave lid in place (see photo, “Step-by-Step: Weigh Down For Crispness”).
- Heat skillet over medium heat and cook until bread is golden brown on bottom, about 4 minutes.
- Use oven mitts to remove lid. Use spatula to flip sandwich over. Place lid back on sandwich and press down again. Cook until second side is golden brown and cheese is melted, about 2 minutes.
- Turn off heat. Use spatula to transfer sandwich back to cutting board. Let cool for 2 minutes. Cut sandwich in half and serve warm.
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