Panzanella Panini

Panzanella is the Tuscan salad of tomatoes, basil, and bread dressed in balsamic, and this panini reimagines all those flavors hot and pressed between crisp golden bread. Think of it as a warm, melty cousin of a caprese sandwich.

A couple of smart construction details make it work. The balsamic gets sprinkled directly onto the cut roll so it soaks into the bread the way it would in the salad, and the mozzarella goes on both the top and bottom of the filling. That double layer of cheese melts into a glue that holds the juicy tomato and basil in place instead of letting them slide out.

No panini press? No problem. Rub the outside of the sandwich with olive oil, set it in the skillet, and weigh it down with a second heavy pan, cast iron is ideal, to press it flat and crisp. A few minutes a side over medium-low heat melts the cheese and turns the bread deeply golden.

Chef Tips

• Cook over medium-low heat so the cheese melts through before the bread browns too far.
• Pat the tomato slices dry before layering so the sandwich doesn’t turn soggy.
• Put cheese on both sides of the filling; it melts into a glue that holds everything together.

Variations

• Add a layer of pesto, prosciutto, or roasted red peppers.
• Use fresh mozzarella and a drizzle of good olive oil for a richer sandwich.
• Swap ciabatta or focaccia for the French roll.