Panini’s are a wonderful sandwich that can be made several different ways. This one focuses on fresh ingredients. Fresh mozzarella is highly recommended. Again fresh garden tomatoes are highly recommended, but vine ripened is an alternative. Fresh arugula has a wonderful robust flavor, but spinach could be used instead. Mix it up any way you want! The reason for using Spicewood Food Company Balsamic Vinegar Aged 18 Years is that it is like a balsamic reduction which is sweet and smooth. The ingredient amounts will make one sandwich and can be doubled or more depending on how many people are eating.
1 loaf of Ciabatta bread, cut desired amount from bread and sliced in half (about 4” by 6”)
2 medium slices of fresh mozzarella cheese
2 slices of a garden fresh tomatoes or vine ripened tomatoes
Fresh arugula leaves, enough to cover inside of sandwich – about 5-6 leaves
Olive oil for brushing outside of bread or use non-stick cooking spray
2 tablespooons of Spicewood Food Company Balsamic Vinegar Aged 18 Years or regular balsamic vinegar for dipping
Layer mozzarella cheese, tomatoes and arugula leaves on bread. Brush bottom and top outside pieces of bread with olive oil and cook on a preheated Panini grill for about 3-4 minutes. Serve with a side of balsamic vinegar for dipping. If you do not have a panni press, use a grill pan and wrap a brick with foil for the press. You will need to flip the sandwich if using a grill.