Monday, October 15, 2012

Tomato, Mozzarella, and Basil Panini with Balsamic Syrup

Did you get home late from work tonight and don’t feel like you have the energy to spend an hour cooking something?  If so, one of my favorite things to make is a hot sandwich because they are super easy, quick, warm, and hearty.  In my eyes there is a spectrum of hot sandwiches that range from the “everyday”end, like the grilled cheese I ate as a child, to the more “elegant” end of the spectrum with a Panini. 



“Everyday” Grilled Cheese   <---------------------------->   “Elegant” Panini

The one I am sharing tonight falls in the Panini category and it is a classic! It was the first time I had done a balsamic vinegar reduction and it was easy (just make sure to keep your eye on it toward the end!)

Ingredients
1/2 cup balsamic vinegar
1 (8-ounce) piece of bread, cut in half horizontally (many types of bread can be used)
1 tablespoon extra-virgin olive oil
12 large basil leaves
5 ounces fresh mozzarella cheese, thinly sliced
2 medium tomatoes, thinly sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray or EVOO

Directions
1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat; cook until reduced to 3 tablespoons (about 8 minutes).
2. While vinegar reduces, brush cut side of top half of bread with oil. Top evenly with basil, cheese, and tomatoes. Sprinkle evenly with salt and pepper. Brush cut side of bottom half of bread with reduced vinegar; place on top of sandwich. Invert sandwich.
3. Heat a large grill pan over medium-high heat. Coat the pan with cooking spray or EVOO. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich, and gently press to flatten. Leave skillet on; cook 3 minutes on each side or until cheese melts and bread is toasted. Cut sandwich into 4 equal pieces.

*Thoughts:  If it is an extra chilly night and you want more than just a sandwich, grab a can of soup out of your pantry and heat it up!  A great addition and still quick and easy!

Recipe Source: Cooking Light

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