Caprese Salad Panini

 

Here at my house, we have been on quite the vegetarian kick. I have been trying to find some new recipes and the other day I thought of something brilliant (if I might say so myself). Caprese salad paninis. Right around the same time, I remembered watching at least two different food network shows about roasted tomatoes. What could be better!?!?! Suddenly I had to make these that night. What happened that night was awesome. These are so good and don't take long to make. Perfect for those busy week nights.

Caprese Salad Paninis

Yield: 4 Paninis
Preparation: 40 minutes
Cook: 20 minutes

Ingredients

• 3  10 oz packages of grape/cherry tomatoes (I used a combination of red and yellow)
• 2  Tbsp olive oil
• 1  Tbsp balsamic vinegar
• 1  Tsp salt
• 1  Cup chopped parsley
• 2  Tbsp chopped mint
• 8  Slices mozzarella
• 8  Slices sourdough bread

   

Preheat the oven to 400 degrees. Line a 9x13 inch deep pan with foil. Place the tomatoes in the pan and cover with the oil, vinegar and salt. Roast in the oven for 25 - 35 minutes or until they have burst and are slightly charred.

 

Once the tomatoes are roasted, transfer them into a bowl with a slotted spoon so any excess juices will drain (don't smash the tomatoes to get rid of the juices wanting to stay put). Add the parsley and mint. Mix well. Drizzle bread with olive oil (or use an olive oil spray). Liberally place the tomato mixture on one half of the sandwich. Cover with 2 slices of mozzarella and the other slice of bread. Place on a panini press (I cheated and used my George Foreman grill). You could also cook these up on the stove. Once the bread is nice and crispy, remove from the grill. Let cool slightly and then munch 'em up!