Hot Caprese sandwich
Panino caprese caldo
Warm and crispy sandwich with stringy mozzarella, tomato, basil and Mediterranean herbs.
The hot caprese sandwich is a one-dish meal Quick, suitable for lunch or dinner when you want a substantial yet simple dish. The editors present it as a balance between the crunchiness of toasted bread and the softness of melted mozzarella, with the freshness of tomato and the scent of basil. Salt, pepper and oregano define the seasoning, while the basil pesto and sun-dried tomatoes in oil can add intensity and a more concentrated note. Cooking in skillet, performed over medium heat and with a weight on the surface, it promotes even browning and helps the filling melt without dispersing. The ideal result is appreciated as soon as it's removed from the heat, when the bread is fragrant and the mozzarella retains its characteristic stringy consistency. This recipe is considered a traditional Campanian dish.
Instructions
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3 steps · natural Italian voice
Stuff the bread
Place the well-drained mozzarella on a slice of bread, then add the tomato, basil, salt, pepper, and oregano. Finish with basil pesto, if desired. sun-dried tomatoes in oil, then close with the second slice, distributing the filling without letting it come out.
Toast the sandwich
Heat one skillet over medium heat with a drizzle of butter or extra virgin olive oil. Place the sandwich on top, cover with a weight, and cook for 2-3 minutes per side. Flip when the bread is golden brown and crispy; the mozzarella should be soft and partially melted.
Serve hot
Transfer the sandwich onto the cutting board and cut it in half. Serve immediately, making sure that the mozzarella is still stringy and that the surface of the bread retains the golden brown obtained in skillet.
Chef's Tips
The editorial staff recommends draining the mozzarella very well and applying a weight during toasting: this way the bread becomes crunchy while the cheese melts without excessively moistening the surface. soft bread crumb.
Ingredients
- 8 slices of sourdough bread or baguette
- (7.05 oz) 200 g mozzarella fior di latte mozzarella sliced ​​(well drained)
- 2 ripe tomatoes, sliced
- Fresh basil
- Butter or extra virgin olive oil for toasting
- Salt, pepper, oregano
- Basil pesto (for spreading)
- Sun-dried tomatoes in oil
Can't find it in the US?
- fior di latte mozzarellaMost US supermarkets
Fresh cow's milk mozzarella, well drained
Or: Low-moisture mozzarella for pizza and baked dishes
⚠️ Automatic ingredient-based detection. Always check product labels.
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