Caprese Panini for Two


1 Tb olive oil
3/4 cup diced Tomato
1 Tb capers, drained
Pinch red pepper flakes
1/2 tsp. balsamic vinegar
4 slices sourdough bread
olive oil
4 Tb Basil Pesto
6 oz. fresh mozzarella cheese, thinly sliced
salt and pepper


Heat 1 Tbl oil in a skillet over medium-high heat. Add tomato, capers and pepper flakes; sauté until just starting to break down, about 3 minutes. Remove from heat and add vinegar. Brush olive oil onto one side of each slice of bread, spread the other sides pesto, using 1 Tbl for each slice. With the oil side down and pesto side facing you, divide mozzarella cheese evenly between two bread slices, top each with half the tomato mixture, season with a bit of salt and pepper. Top this with remaining bread slices, pesto side down and oiled side up. Toast sandwiches in a Panini press or in a skillet with a second heavy skillet on top to weight them as they cook over medium heat. When first side of sandwich is golden, flip it and repeat to cook on second side.