Caprese Panini

I love to watch shows on the Cooking Channel like Diners, Drive Ins and Dives, and You Gotta Eat Here.  I often take notes and try to replicate what I have seen that sounds pretty delicious.   This channel is a result of that, except that I lost my notes and so I had to try to remember what went into this delicious looking Panini I saw on the show last weekend.   I can't remember where he was eating, but this sandwich looks fabulous and so I tried to make one here at home, with most delicious results!

They had some brand new soft baguettes at the shops the other day which were perfect for this.  Kind of like long brioche buns!!  Sooooo good!  I know I should be eating whole wheat and I do most of the time, but on this day I did not . . .  oops!

 

So simple to make.  You just layer everything into the baguette and then close it like a book.  (Make sure  your baguette isn't cut all the way through to the back.)

After that you just grill the sandwiches in a panini press or non stick skillet until toasty and golden brown, and nicely crisped on the outside and so that the cheese is melted inside.

 

Open it up and have a look . . .  mmmm . . .  melted cheese.  Now stog it full of lovely baby green salad leaves!  So colourful and healthy!   Cut it on the diagonal and lunch/dinner is served.   Add a nice salad or some chips on the side for a dinner or just have it on its own for lunch.  Either way, its quite simply delicious!

*Caprese Panini*

Serves 1

This is a quick and delicious sandwich.  I was watching DD & D and this caught my eye.  I can't even remember the restaurant.  I wrote down what they did, but then lost the paper I wrote it on, so I kinda just made this up, based on what I could remember.  In any case, it is fabulous! 

1 long panini bun

(I used a soft French Stick, about 9 inches long and 2 inches wide)

3 TBS soft goats cheese

1 TBS ready made basil pesto (or to taste)

a small handful of kalamata olives in brine, pitted and then chopped

a handful of artichoke quarters (You can use the roasted ones in oil, and herbs or tinned.  I

used tinned because they are lower in fat, but still delicious)

1 medium tomato, thinly sliced

1 TBS french vinaigrette dressing

3 TBS grated Mozzarella cheese blend

generous handful of baby greens salad leaves mix

Split your roll in half, not quite all the way through, opening it like a book.  On the bottom half spread the soft goats cheese evenly.  Drizzle with the pesto, and then scatter the kalamata olives over top, along with the artichokes.  Top with a layer of thinly sliced tomatoes. Drizzle these with the french dressing.  Sprinkle the cheese overtop, keeping it from the edges.  Close up the sandwich.

Heat a large non stick skillet over medium heat.  Butter lightly.  Place the sandwich in, top side down at first and pressing lightly down.  Cook for a few minutes, then flip over and cook on the other side, pressing down.  It should be golden brown on both sides and crisp when done.  Remove from the heat to a cutting board.   Pull open and stuff with the salad leaves.  Be generous.  Cut in half on the diagonal and serve to one very lucky person!

Who needs meat in a sandwich!  Not me!   Scrumdiddlyumptious!  Bon Appetit!