Caprese Panini Sandwich with Lollo Salad

Quick & Easy
A classic caprese salad in a sandwich!
Cooking time: 20 min
Cals 862 · Prot 40 · Carbs 89 · Fat 37
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2 Piece
Mozzarella ball
125 Grams
Firm mozzarella
100 Grams
2 Piece
Green pesto
50 Grams
Flaky sea salt
2 Grams
Black pepper
0.5 Tsp

Lollo salad

Lollo salad mix
100 Grams
Olive oil
2 Tbsp
Balsamic vinegar glaze
20 ML
0.5 Tsp
Black pepper
0.5 Tsp


1 Prep
Slice the ciabattas open. Drain and squeeze the excess water out of the fresh mozzarella and slice. Slice the firm mozzarella into strips. Slice the tomatoes
2 Fill paninis
Spread the pesto evenly on the bottom slice. Load it up with the sliced tomatoes followed by the fresh and firm mozzarella. Season with a generous pinch of flaky salt and a crack of black pepper. Close the sandwich.
3 Toast paninis
Heat a large pan over a medium-high heat (see pro tip!). Add the ciabattas and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side or until golden and crispy. Flip them carefully!
4 Toss salad
Meanwhile, combine the lollo with the olive oil, balsamic glazesalt and pepper in large salad bowl. Toss.
5 Serve
Slice the paninis in half and serve the lollo salad alongside.
Tips for fussy eaters
Serve with fries instead of salad on the side.
Pro tip
Use a griddle pan or panini press to get those characteristic toastie marks.

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