Caprese Panini with Sun-Dried Tomato Mayo

Serves 2


4 slices country bread, 1/2 inch thick

olive oil, for brushing

2 tbsp. sun-dried tomato mayonnaise (recipe below)

4 slices fresh mozzarella

6 slices tomatoes

1/4 cup sliced red onion

2 tsp. balsamic vinegar

salt and freshly ground black pepper, to taste

4 fresh basil leaves


Panini Directions

Preheat an electric panini maker, or heat a grill pan up to medium-high heat.


Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 tbsp. sun-dried tomato mayonnaise. Place the cheese on one slice and top with the tomato slices. Drizzle with the vinegar and season with salt and pepper. Top with the basil, then with the other bread slice, oiled side up.


Place the sandwich on the panini maker and cook until the bread is golden and the cheese is melted, 3 to 5 minutes (cook 3 minutes each side if using a grill pan). Transfer the sandwich to a cutting board and cut in half. Serve.



Mayo Ingredients

1/2 cup mayonnaise
2 teaspoons sun-dried tomatoes, minced
5-6 leaves fresh basil, chopped finely
1 teaspoon granulated sugar
1 teaspoon Italian seasoning (I used oregano, thyme, crushed red pepper flakes)
1 teaspoon fresh lemon juice
2 garlic cloves, minced
Salt and pepper, to taste

Mayo Directions
Soften the sun-dried tomatoes by placing them in a small pot of simmering water for 4 minutes. Drain. Either chop the tomatoes finely or place them in an electric food processor and pulse for 10-15 seconds on high.

Combine all ingredients in a small bowl and mix well. Refrigerate 30 minutes before serving so flavors can develop.

Store in an airtight container and refrigerate. Mayo will last about two days.






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