TheHamptonsHomeCook.com — Anthony Ashmore
On nearly every street corner in Venice, Italy — you can find a street vendor selling Caprese Paninis.
On a long walk, it becomes nearly impossible to not stop and buy a new freshly pressed sandwich about every four or five blocks.
What I love about authentic Italian cuisine (even when it comes to casual street food) — is the use of extraordinarily fresh ingredients, in an entirely simplistic and basic way.
This particular recipe is as simple as it gets.
However, in typical Italian fashion — the finished product isn’t just impressive — it’s almost gourmet in nature.
- Two Slices of Medium Sized Naan (Stonefire Brand) or Plain Pita Bread
- Two Slices of Deli Cut Genoa Salami
- One Medium Thin Slice of Heirloom Tomato
- Four to Five Leaves of Fresh Basil
- Four to Five Small Pieces of Burrata Mozzarella
- One Sprinkle of Sea Salt
- One Sprinkle of Cracked Black Pepper
- Two and a Half Teaspoons of Olive Oil
- One Drizzle of Sweet Balsamic Vinegar Reduction
- Four to Five Sliced Cherry Tomatoes
Take each slice of Pita Bread and brush both sides with Olive Oil.
Place One Salami slice on each individual slice of Pita.
Next, layer your Tomato, Basil and Mozzarella on the bottom slice.
Season with a tiny sprinkle of Salt and Pepper.
Add the top slice and lightly press down on the entire sandwich.
Brush one teaspoon of Olive Oil onto a small sized frying pan.
Place the entire Panini onto the pan and cook each side for approximately 5–6 Minutes on a Medium flame.
While in the frying pan, press down firmly on each side of the Panini with your spatula, as it cooks and toasts.
When finished, the bread should be flat and golden, while the Panini interior should be melted together beautifully.
Serve with a few sliced Cherry Tomatoes, some freshly chopped Basil and a light drizzle of Balsamic Glaze.