Summer Caprese Panini with Iced Latte
 
Prep time
Cook time
Total time
 
This caprese panini recipe makes for a light and satisfying lunch similar to one you could get at any cafe. Making your own pesto, and using fresh tomatoes and mozzarella at home almost always tastes better though!
Author:
Serves: 2
Ingredients
Panini
  • ⅔ cup shredded mozzarella cheese
  • 2 ciabatta bread rolls
  • 1 tomato, sliced
  • ½ a cup of arugula (spinach works well too)
  • 1 cup basil
  • 1 clove garlic
  • ¼ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup freshly grated parmesan cheese
Iced Latte
  • 1 Nespresso capsule of your choice
  • 1 teaspoon sugar (optional)
  • 4-5 ice cubes
  • ⅓ cup of milk
Instructions
Panini
  1. Make the pesto by adding the basil, garlic, pine nuts, parmesan, salt and pepper to a food processor and pulse while slowly pouring in the olive oil until a paste is formed.
  2. Heat a non-stick grill pan on high heat and add 1 tablespoon olive oil.
  3. Slice the ciabatta bread in half and spread the pesto on both sides. Then layer on tomato slices, mozzarella cheese, and arugula.
  4. Place the sandwich on the grill pan and weigh it down with another pan filled with something heavy (I used lemons). Let cook for 1-2 minutes on each side until grill marks have formed and mozzarella is melted, then remove from heat.
Iced Latte
  1. Pop the Nespresso capsule in the machine and press the button for a single shot espresso. (If you like sugar, this is the time to add it)
  2. Add ice cubes to your glass of espresso, then a splash of milk. Stir and enjoy!
Recipe by at https://seriousspice.com/caprese-panini-iced-latte/