Caponata, Mozzarella, and Basil Panini
Provided by: Sandy Gluck
You don't need a panini maker to put these sandwiches together, but if you have one, by all means use it. Caponata is an eggplant, tomato, and olive condiment that can be found in jars alongside other tomato products or in the Italian section of the supermarket. Ciabatta is a roll similar to a small baguette. If you can't find them, use a 6- to 7-inch length of baguette or Italian bread.
- 1 ciabatta roll, 6 to 7 inches long, split horizontally
- 1 tablespoon olive oil
- 4 ounces mozzarella, thinly sliced
- 1/4 of a 7-ounce can eggplant caponata
- 1/4 cup loosely packed fresh basil leaves
- Brush each cut side of ciabatta with 1 teaspoon oil. Top one side with half the cheese. Spoon caponata on top of cheese and place basil leaves on caponata. Top with remaining cheese. Close sandwich, pressing tightly. Lightly oil outside of bread with remaining oil.
- If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
- If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
- If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.