Caprese Panini

Cooking in my household is usually reserved for dinner time.  Most mornings my kids will have cereal, Honey-nut Chex is currently the flavor of the month, with strawberries or grapes (whatever hasn’t gone bad.)  Olivia also has to have her chocolate milk.  We recently ran out of chocolate syrup and had some caramel Hershey’s from some Sundae’s we made a while back.  Have you ever had caramel milk?  OMG!  You have to try.  It’s her new favorite.  So Silk and Hershey’s is her must have every morning.  First thing out of her mouth when she wakes up is, “can I have cartoons and caramel milk?”  Never fails.

Lunch usually consists of a sandwich.  I also buy these veggie nuggets from the brand Quorn that are really good.  Morning Star also has a good choice that tastes just like real nuggets.  But dinner is the time that I try to really make something special for my family.  Not going to lie, but coming up with vegetarian recipes that my littles will eat is a struggle.  I cannot just whip up a salad with tofu and call it dinner.  No way!  So I’ve taken to Pinterest to get some ideas.  My no fail, go to recipe is always Caprese Paninis.  I just have to have the ingredients.  It is so delicious and even my husband is a fan.  It’s also super simple for those in a time crunch.  You don’t even need a panini machine.  I use a skillet that has groves and it allows me to create the panini pattern on the outside of the sandwich.  He are my ingredients:


Olive Oil

Sliced bread (found in your grocery store’s bakery section)

Fresh Mozzarella

Baby Spinach



Balsamic Vinegar

I started by putting the pan on medium heat and added a tablespoon of olive oil to the pan.  I once used butter to keep the bread from sticking and it also tasted delicious. While that heats up, I spread some pre-made pesto onto two slices of bread.  This time, I used Buitoni’s Pesto with Basil.  Then I place the clean sides of those slices face-down in the pan.  I then start to stack my sandwich.  The Mozzarella comes in a ball so I cut two slices about an inch thick.  I place the cheese on top of one of the slices that has the pesto facing upward.  Then I get a handful of Spinach and stack that on top of the cheese followed by a couple of slices of tomato.  Then drizzle a bit of Balsamic Vinegar on top of the tomato.  About a Tablespoon should do.  Next, I place the other slice of bread, pesto side down onto my veggie and cheese stack.  I let it grill for about another minute and then I carefully, using a spatula, flip the sandwich and grill the other side for about a minute or two.  You want the outside of your sandwich to be crispy.  Once you’ve achieved your desired crispiness, transfer your sandwich with your spatula to your plate.  I cut the sandwich in half for my girls to make it easier for their little hands to grab.


I also love this recipes because my girls get some veggies.  You can really pack in the Spinach and they will never know because it tastes so good with the cheese and vinegar. You can also try adding some sun-dried tomatoes in there for kicks.  Super yummy!



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  1. 7.22.18
    WhyToStop said:

    Looks so good…great post for food lovers

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