Article: Gooey Caprese Panini with Herbed Mayo
Gooey Caprese Panini with Herbed Mayo
Indulge in this gooey, mouthwatering Caprese Panini packed with heirloom tomatoes, fresh mozzarella, and peppery arugula on focaccia bread drizzled with PizzaOlio Olive Oil and Dark Barrel Aged Balsamic. The creamy, herbed mayo—blending garlic, basil, and Bruschetta herbs—takes this sandwich to the next level. Grilled to golden perfection, it's the ultimate quick, flavorful meal anytime!
Ingredients
- 1 Heirloom or Roma Tomato
- Butcher’s Spice Blend, freshly ground
- 2 slices of Focaccia Bread
- 1 tsp PizzaOlio Infused Olive Oil, plus more for cooking
- 1 tsp Barrel Aged Dark Thick Sweet Balsamic
- ½ TBSP Herbe Mayo (see below)
- 2-4 Mozzarella Slices
- Arugula
Herbed Mayo
- 1 cup Mayo
- 2 cloves Garlic
- 1 cup loosely packed Basil Leaves
- 1 TBLS Barrel Aged Dark Thick Sweet Balsamic
- Butcher’s Spice Blend to Taste
- 1 TBSP Bruschetta Dried Herb Blend
Directions
- Blend all the ingredients for the herbed mayo in a bowl, using an immersion blender until smooth. Alternatively, a food processor or blender can be used for this step. Set aside.
- Slice the tomato into ¼” thickness and season the slices with a few fresh grinds of Butcher’s Spice Blend.
- Drizzle each slice of the focaccia bread with 1 teaspoon of PizzaOlio Infused Olive Oil and 1 teaspoon of Barrel Aged Dark Thick Sweet Balsamic. Season with a few fresh cracks of Butcher’s Spice Blend.
- Generously spread the set aside herbed mayo on each slice of the focaccia bread, about 1-2 Tbsp total.
- Layer the sandwich with mozzarella slices, seasoned tomatoes, and arugula. Adjust the quantity of mozzarella and tomatoes based on the size of your bread slices to ensure a single layer.
- Preheat a panini press to 375°F. Brush the plates lightly with about 1/2 tsp PizzaOlio Infused Olive Oil. Cook the sandwich until golden brown, typically around 4 to 5 minutes.
- Serve immediately and enjoy!