Melted mozzarella meets marinated heirloom tomatoes, briny olives, capers, and fresh basil — all hugged by a crisp, golden ciabatta roll. This panini is summer’s love letter to your taste buds.
For the Vinaigrette
2 tbsp minced shallot
1 tsp minced garlic (2 cloves)
1 tbsp red wine vinegar
2 tsp balsamic vinegar
1 tsp Dijon mustard
¼ cup olive oil
Salt & freshly ground black pepper
¼ cup Kalamata olives, pitted & chopped
2 tbsp capers, drained
For the Sandwich
2 ciabatta rolls, halved
2–3 heirloom tomatoes, sliced 1/3″ thick
6 oz fresh mozzarella, thinly sliced
12–16 fresh basil leaves
To make the vinaigrette, whisk together shallot, garlic, both vinegars, Dijon, salt & pepper. Slowly stream in olive oil. Stir in olives and capers.
Lay ciabatta roll bottoms cut-side up on a cookie sheet. Spoon over ⅔ of the vinaigrette. Add tomato slices and spoon over ⅔ of the vinaigrette.
Layer mozzarella and basil. Brush remaining vinaigrette on the inside of the top rolls and close sandwiches.
Add another cookie sheet to the top of the sandwiches. Weigh down with cans. Let rest 1 hour at room temp.
Toast in a panini press or skillet (with something heavy on top) for 5–10 mins, until crispy and melty.
Slice and serve immediately!
