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Pressed Caprese Sandwich

Print Recipe
Fresh tomatoes, basil, mozzarella and reduced balsamic pressed into a crispy panini.
Course Mains & Entrees
Cuisine Italian
Keyword basil, fresh mozzarella, Tomato
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 2 sandwiches
Calories 416
Author Laurie McNamara


  • 1/2 cup balsamic vinegar see notes
  • 2 crusty hoagie rolls sliced horizontally
  • 1 large tomato sliced thin
  • 6-8 large basil leaves
  • 4 ounces fresh mozzarella slices
  • kosher salt
  • freshly ground black pepper


  • In a small sauce pan, pour in the half cup of balsamic vinegar. Bring to a small boil and reduce to a simmer until the vinegar has reduced to about 4 tablespoons. Be careful not to let it burn!
  • To assemble sandwiches; drizzle the inside of the top hoagie half with a little bit of olive oil, and drizzle the bottom half with the reduced vinegar.
  • Top the bottom half with slices of fresh tomato and sprinkle with kosher salt and black pepper. Top the tomatoes with fresh basil and slices of fresh mozzarella. If there's any mozzarella slices leftover you can save them or snack on them. I opt for the latter ;).
  • Replace the top bun and place it in your panini press. Panini the sandwich for about 4-5 minutes until the sandwich is completely pressed and cheese is oozing out the sides {holla!}.
  • Let cool slightly before slicing in half with a sharp knife.


*Instead of making your own balsamic reduction/glaze, use store bought judgement free ;).


Serving: 1g | Calories: 416kcal | Carbohydrates: 48g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 667mg | Potassium: 334mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1205IU | Vitamin C: 13mg | Calcium: 321mg | Iron: 12mg