Caprese Panini
1 T. OLIVE MILL extra virgin olive oil
¾ c. tomatoes, diced
1 T. capers, drained
Pinch of red pepper flakes
½ t. OLIVE MILL balsamic vinegar
4 slices white or wheat sourdough bread, ½” thick
OLIVE MILL extra virgin olive oil to brush on bread
¼ c. OLIVE MILL Pesto alla Genovese
Several slices deli turkey
6 oz. fresh mozzarella, thinly sliced
Sea salt and ground pepper to taste
Heat oil in a nonstick skillet over medium heat. Add tomatoes, capers and pepper flakes; sauté until just starting to break down, about 3 minutes. Turn off heat, add vinegar. Brush oil on one side of each slice of bread; spread the other sides with 1 T. pesto. Arrange turkey, mozzarella and tomato mixture on two slices of bread, and then sprinkle with salt and pepper. Top with another slice of bread, oiled side up. Toast sandwich on both sides using a heavy skillet on top of sandwich as a weight. Cook over medium heat.
When first side is golden brown, flip and re-weight to finish.
