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Peach Caprese Panini

Peach Caprese Panini


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Ingredients

  • 4 slices of Italian bread (e.g., filone, ciabatta)
  • 2 slices prosciutto
  • 1 ripe peach, pitted and sliced
  • 4 Ounces fresh mozzarella, sliced
  • 4 fresh basil leaves
  • olive oil, for brushing

Directions

Preheat the panini grill to medium-high heat.

For each sandwich: Lay a slice of prosciutto onto the bottom half of bread. Top with peach slices, fresh mozzarella, and basil leaves. Close the sandwich with the other half of bread. Brush a little olive oil on top, if desired.

Grill for 4 to 5 minutes, until the cheese is melted and the bread is toasted. Cut in half, serve immediately, and enjoy!

Nutritional Facts

Servings4

Calories Per Serving178

Folate equivalent (total)62µg16%


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Pressed Caprese Sandwich

We stopped at this beautiful herb farm just down the road from us and picked up herbs, a tomato plant and upon Pats request… a habanero plant to start. We spent an entire Saturday afternoon, Pat doing the yard work and me pulling weeds and planting herbs like basil, sage, rosemary and cilantro. It was then when I realized I’m completely addicted to gardening.

*side note* who knew pulling weeds works your hammies? Yowza!

My family is probably freaking out right now because as a kid, I would pretend to “pull weeds” and really I was just pushing dirt around with my weed puller thingy. It was my least favorite chore… all chores really were/are. But now that I’m an adult… I can’t wait to get out and plant more.

All this fresh herb talk got me hungry, and it’s this time of year that I love making Caprese anything. You can’t beat fresh tomato, fresh basil and mozz together with a little balsamicness. So I had these hoagie-esque buns that needed to be used up before they molded over. So I thought why not make a Caprese panini… with a little balsamic drizzle of course. I’m not wishing for summer to be over or anything… but I can’t wait for tomato season. Garden tomatoes are simply THE BEST!

Pour a half cup of balsamic vinegar into a small sauce pan and bring to a small boil.

Reduce to a simmer until the balsamic vinegar has thickened and reduced to about 4 tablespoons. Be careful not to let it go too far or it will burn.

Drizzle the inner side of the top bun with a little olive oil.

Next, drizzle the inner side of the bottom half with the reduced balsamic.

Then layer the bottom half with a few sliced tomatoes and season with kosher salt and black pepper.

Next, top with a few fresh basil leaves.

Fresh Mozz is the only way to do this right. Go grab a ball of it… it will change your life, or at least your panini.

Now all you have to do is put the squeeze on it by placing it in your panini press.

Can you even believe all of that is in this almost paper thin sandwich?

Best pressed caprese sandwich ever.

Go get’cha some! And you know I’m loving that crispy burnt cheese!

Enjoy! And if you give this Pressed Caprese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


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