15-minute Caprese Panini [Vegan]

Caprese Panini may not be a phrase that's currently part of your menu-planning vocabulary, but we're certain it's about to become one! This pairing of two—in our humble opinion—marvelous foods makes for a super-fast weeknight meal that has the capacity to delight just about every member of your brood (yes, even the carnivores, if there are any).

And if you live alone, even better; you can eat this every night without judgement!

Caprese salad hails from Italy, with vivid colors that pay homage to the country's flag. At its most basic form, it's comprised of fresh mozzarella, basil, tomato, and olive oil. You can get creative with combinations, but our sandwich sticks to the heart of what makes this dish so divine.

Of course, we've added a few of our own twists—namely, swapping the mozzarella for a more vegan-friendly variety!

• 1/2 cup vegan mozzarella cheese, or several slices
• 1 large tomato
• 4 large basil leaves
• Extra-virgin olive oil
• 2 slices vegan sourdough bread
• Balsamic vinegar
• Sea salt
• Pepper

1. Rinse the basil leaves, setting them aside on a paper towel to dry. Slice a tomato, whether it's one you pluck one from your garden, a vine-ripened variety from the grocery store, or a locally-grown Roma. As with the basil, place the slices on a paper towel and salt generously; this will eliminate excess moisture.
2. Lightly brush the outside of two sourdough bread slices with extra-virgin olive oil. Depending on whether you use a panini press or a griddle, you'll need to follow preheating steps. If opting for a griddle, turn the heat on medium so it may come to temperature while you prepare the sandwich.
3. To assemble your sandwich, place the first slice of sourdough oil-side down on a clean surface. Start with a base layer of your preferred mozzarella. For the cheese, you may either consult a recipe to make your own or use your favorite store-bought kind (whether whole or shredded). Top with two slices of tomato, drizzle with olive oil and balsamic vinegar, then add fresh cracked pepper and sea salt. Complete with 3-4 basil leaves followed by another, lighter layer of mozzarella. Close the sandwich with the oiled side of the bread facing up.
4. Cook your sandwich in a preheated panini press until heated through and browned, about 3-4 minutes. If using a griddle, place on the flat top and flip when the bread begins to turn golden, roughly 2-3 minutes per side. Cut vertically, diagonally, or horizontally—we won't judge—and enjoy!