Ingredients:

2 vine-ripe tomatoes, sliced 1/4-inch thick

1/2 pound fresh mozzarella, sliced thinly

20 leaves fresh basil

1 loaf of ciabatta bread, or desired crusty bread

Extra-virgin olive oil

Balsamic vinegar

Coarse salt and pepper

 

Directions:

Heat up a panini maker according to manufacturer’s directions. Grease the insides by brushing on some olive oil. Cut open the loaf of bread and baste the top and bottom with a little of the extra-virgin olive oil. Layer slices of tomato, mozzarella and basil on the bottom half of the bread. Sprinkle with salt and pepper to taste. Brush the outside of the sandwich with more olive oil and place on the panini maker to cook, until the crust is golden brown and crispy, and the cheese inside is melted. Whisk together equal parts of the olive oil and balsamic vinegar with a small amount of salt and pepper to create an easy balsamic vinaigrette. Use as a dipping sauce for pieces of the panini.

 

Serves 1 to 2