Tomato Mozzarella Panini
30 min
total
4
people
567
calories per serving
Ingredients
4 people
- 250 gWheat flour
- 75 gSemi-skimmed milk
- 75 gWater
- 15 gExtra virgin olive oil
- 12 gFresh baker's yeast
- 3 pcRound tomato
- 2 pcBuffalo milk mozzarella ("di bufala")
- 180 gSmoked raw ham
- 8 gBasil
- 4 tspBalsamic vinegar
Method
A grilled bread enclosing juicy tomato slices and melting mozzarella, enhanced by the fragrance of fresh basil and cured ham.
- 1
In a bowl, mix flour, yeast, and salt. Add water, milk, and olive oil. Knead until smooth. Let rest for 1 hour.
- 2
Slice the tomatoes, crumble the mozzarella, and chop the basil.
- 3
Open the bread, drizzle with olive oil, add tomatoes, mozzarella, basil, a dash of balsamic cream, and cured ham. Season with salt and pepper.
- 4
Place the paninis in a panini press or skillet. Grill until the cheese is melted and the bread is crispy.
Frequently asked questions
How do you get this dish right?
- Use buffalo mozzarella for a creamier texture.
- Do not overload the panini to prevent it from becoming soggy.
- Let the dough rest long enough for a lighter bread.
How long does this dish keep?
Consume immediately. Leftovers can be stored for 24 hours in the fridge and eaten cold.
4.5
12 reviews
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