Neapolitan Mozzarella and Basil Panini

Name: Neapolitan Mozzarella and Basil Panini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Neapolitan
Ingredients: 2 rolls (about 6 oz each) (170 g) ciabatta or Italian sandwich rolls; 8 oz (225 g) fresh mozzarella, cut into 1/4-inch thick slices; 2 medium (300 g) ripe tomato (Roma or beefsteak), thinly sliced, excess juice gently squeezed out; ½ cup (12 g) fresh basil leaves, torn or left whole; 1 tablespoon (15 ml) aged balsamic vinegar; to taste kosher salt; to taste freshly ground black pepper; ½ tablespoon (8 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A classic Italian panini featuring creamy fresh mozzarella, ripe tomatoes, and fragrant basil pressed between crusty bread and finished with a drizzle of aged balsamic vinegar. Perfect for lunch or a light dinner, this sandwich captures the essence of Neapolitan simplicity.

Prep: 10 min
Cook: 5 min
Total: 15 min
Makes: 2 panini

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Steps

Before you start

Make sure your panini press or grill is clean
Use fresh, high-quality mozzarella—ideally di bufala or fresh cow's milk mozzarella
Choose ripe, flavorful tomatoes at peak season
Have all ingredients prepped and close at hand before heating the press

1
Preheat the panini press
- Turn on your panini press or heat a grill pan over medium-high heat.
- If using a grill pan, brush it lightly with olive oil.
- Allow the press or pan to reach a moderate heat—hot enough to toast bread in 2–3 minutes but not so hot that it blackens the outside before the cheese melts.
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Tip: A drop of water on a cold press should sizzle gently when it's ready; if it balls up and rolls, it's too hot.
2
Slice and prepare the bread
- Using a serrated knife, cut each ciabatta roll in half horizontally.
- If the bread is thick and has a very dense interior, gently remove a thin layer from the top of the bottom half to make room for filling without the sandwich becoming too bulky.
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Tip: A serrated knife prevents crushing the airy structure of ciabatta.
3
Build the first panini
- On the bottom half of the first roll, layer half the sliced mozzarella, then half the tomato slices.
- Season the tomato with a pinch of salt and pepper.
- Scatter half the basil over the tomato.
- Drizzle lightly with half the balsamic vinegar, then top with the remaining mozzarella.
- Place the top half of the roll on the sandwich.
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Tip: Layer mozzarella on both sides of the tomato to protect the bread from moisture and keep everything cohesive.
4
Build the second panini
- Repeat the layering process with the second roll and remaining ingredients.
5
Press and toast the first panini
- Carefully place the first assembled panini on the hot press or grill pan.
- If using a press, close it gently—don't slam it, as you want to melt the cheese without squeezing out all the interior.
- If using a grill pan, let it toast undisturbed for 2–3 minutes until the bottom is golden brown with light grill marks, then carefully flip and toast the other side for another 2–3 minutes.
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Ready when: Bread is golden brown with light char marks and mozzarella is softened and beginning to ooze from the sides
Tip: If using a press, keep the heat moderate; too much pressure or heat will burst the filling out the sides or burn the bread before the cheese melts.
6
Press and toast the second panini
- Transfer the first panini to a cutting board or serving plate.
- Place the second panini on the press or grill pan and repeat the toasting process, 2–3 minutes per side on a grill pan, or 2–3 minutes total under a press.
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Ready when: Bread is golden brown with light char marks and mozzarella is softened and beginning to ooze from the sides
7
Rest and serve
- Let each panini rest for 1–2 minutes after pressing so the cheese sets slightly and the sandwich is easier to handle and eat.
- Serve while still warm.
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Tip: A brief rest keeps the filling from running out as you bite into the sandwich.

Good to know

Tips

Choose tomatoes at peak ripeness and season them well—bland tomatoes will make the panini taste flat.
Gently squeeze excess juice from tomato slices before assembling to prevent a soggy sandwich and ensure the cheese melts properly.
For a more authentic Neapolitan flavor, use San Marzano tomatoes if available, or seek out the very best heirloom tomatoes from your market.
If your mozzarella is very cold from the refrigerator, let it sit at room temperature for a few minutes before slicing so it's easier to work with and will melt faster on the press.

Storage & reheating

Best eaten immediately while warm. Leftover panini can be wrapped in foil and stored in the refrigerator for up to 1 day, but quality will decline as the mozzarella hardens and the bread stales. Reheat gently in a 325°F (163°C) oven for 5–7 minutes, wrapped in foil to prevent over-browning.

Substitutions

ciabatta or Italian sandwich rolls → focaccia, pane toscano, or a crusty Italian white bread roll. Any sturdy, crusty Italian bread with an airy crumb works well. Avoid thin sandwich bread, which will compress and become soggy.
fresh mozzarella → burrata or fior di latte mozzarella. Burrata adds extra creaminess; fior di latte is a cow's milk alternative to buffalo mozzarella and will give a slightly firmer texture.
aged balsamic vinegar → aged balsamic reduction or condimento balsamico. A reduction is thicker and more intensely flavored, so use less (about ½ teaspoon per panini). Condimento balsamico is sweeter and more syrupy.
fresh basil leaves → fresh oregano or a mix of basil and oregano. Oregano gives a more herbaceous, less sweet flavor typical of southern Italian cooking; use the same amount.