This easy sandwich recipe proves that everything in Italian cooking does not have to be whipped, baked or stirred. In fact panini (or sandwiches) are just as popular as most other foods in Italy.
This panino recipe combines tomatoes, mozzarella and fresh basil - it's basically the caprese salad recipe plus some crusty sandwich bread.
Sounds tasty, huh?
Open your ciabatta rolls so that you have easy access to the inside of both sides. Start by drizzling olive oil over the two halves... if your drizzling needs some work, you can always pour the olive oil in a small bowl and then use a pastry brush to apply it to the bread.
First lay down your cheese slices, two per sandwich. It's best if these are on the bottom so that they don't slide around on top of the tomatoes.
Slice up your tomatoes in even, thick rounds. I like to cut Roma tomatoes length wise so that they fit better on the roll. Lay them out in a row on top of the cheese.
Sprinkle the tops of the tomatoes with salt and dried oregano. You shouldn't need more than a pinch for each panino.
Top it all off with the fresh basil leaves. Replace the top of the sandwich and you're done!
**If you have a panini press, feel free to grill this sandwich and allow the mozzarella to melt slightly before eating. If you don't own a press, you can still heat up the sandwich on a regular non-stick pan, much the same way you'd make a grilled cheese. Just be sure that you're careful when flipping the sandwich to grill the other side, because the tomatoes can make things move around a little bit. You don't want to lose your delicious panino!