Servings
1
Prep Time
15 minutes
Cook Time
5 minutes
Indulge in a deliciously gooey Caprese Panini with Herbed Mayo. This sandwich features juicy heirloom tomatoes, fresh mozzarella, and peppery arugula, all nestled between slices of focaccia bread drizzled with PizzaOlio Infused Olive Oil and Basil Barrel Aged Balsamic. The star is the creamy herbed mayo, blending garlic, basil, and a hint of Bruschetta herbs. Grilled to golden perfection in a panini press, this sandwich is a quick, flavorful meal perfect for any time of day.
Ingredients
- For One Sandwich
- 2-4 slices Tomatoes, Heirloom or Roma
- Butcher’s Spice Blend, freshly ground to taste
- 2 slices Focaccia Bread
- 1 tsp PizzaOlio Infused Olive Oil, plus more for cooking
- 1 tsp Basil Barrel Aged Balsamic
- 1-2 Tbsp Herbed Mayo, (see below)
- 2-4 Mozzarella Slices
- Arugula
Herbed Mayo
- 1 cup Mayo
- 2 cloves Garlic
- 1 cup loosely packed Basil Leaves
- 1 Tbsp Basil Barrel Aged Balsamic
- Butcher’s Spice Blend, to taste
- 1 Tbsp Bruschetta Dried Herb Blend
Directions
- Combine the ingredients for the herbed mayo in a bowl, using an immersion blender until smooth. Alternatively, a food processor or blender can be used for this step.
- Slice the tomatoes into ¼” thickness and season them with a few fresh grinds of Butcher’s Blend.
- Drizzle each half of the bread with approximately ½ teaspoon of PizzaOlio Infused Olive Oil and ½ teaspoon of Basil Barrel Aged Balsamic. Season with a few fresh cracks of Butcher’s Blend. Generously spread the herbed mayo on each side of the bread, about 1-2 Tbsp total.
- Layer the sandwich with mozzarella slices, seasoned tomatoes, and arugula. Adjust the quantity of mozzarella and tomatoes based on the size of your bread to ensure a single layer.
- Preheat a panini press to 375°F. Brush the plates lightly with about 1/2 tsp PizzaOlio Infused Olive Oil. Cook the sandwich until golden brown, typically around 4 to 5 minutes.
- Serve immediately and enjoy!
