Grilled Caprese Panini

This is a classic sandwich I love to make in our home. It’s super simple, tasty and packed with healthy nutrients. I especially enjoy using fresh tomatoes, basil and red onion from our garden when assembling this delicious meal.

Serves: 2


• 4 slices whole grain bread (I like Orowheat).
• 6 oz. mozzarella cheese, thinly sliced.
• 1 medium tomato, thinly sliced.
• ¼ cup red onion, thinly sliced.
• 6 basil leaves, no stalks.
• 1 Tbsp. Kerrygold salted butter.
• *Celtic sea salt and fresh cracked black pepper to season.


1 – Grab your griddle pan and place on your stove. Turn heat to medium and melt butter over the top once it comes to temperature. If you don’t have a griddle pan to achieve the panini marks, you can use a large cast iron pan or non-stick if preferred.

2 – Place 2 slices of bread down and top each sandwich with 2 oz. of the mozzarella. Layer half of the tomatoes, onion and basil on each sandwich. Season both with sea salt and pepper. Place the remainder of the 2 oz. of mozzarella on top (split between the 2 sandwiches) and add the top pieces of the bread to complete the panini.

3 – Place a sauce pan about the size of the bread over the top of the sandwich and gently press down so the bottom presses into the griddle. Cook for 1-2 minutes. Watch carefully to make sure the bread does not get too browned.

4 – Take your spatula and gently flip the panini on it’s second side and press the sauce pan over the top of the sandwich to create griddle marks on the other half of the sandwich. Cook for 1-2 minutes or until the cheese is melted.

5 – Take panini to cutting board and slice sandwich in half. Serve immediately!

Notes:For the meat lovers in your life, add grilled chicken or grab an already made rotisserie chicken on the way home from work and save yourself some time prepping. This goes great with tomato basil soup, salad or fresh fruit for lunch or dinner.

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