Tomato Mozzarella Panini

A grilled bread enclosing juicy tomato slices and melting mozzarella, enhanced by the fragrance of fresh basil and cured ham.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 570
• Protein: 30 g
• Carbs: 55 g
• Fat: 26 g

Ingredients

• 250 g Wheat flour
• 75 g Semi-skimmed milk
• 75 g Water
• 15 g Extra virgin olive oil
• 12 g Fresh baker's yeast
• 3 piece Round tomato
• 2 piece Buffalo milk mozzarella ("di bufala")
• 180 g Smoked raw ham
• 8 g Basil
• 4 tsp Balsamic vinegar

Instructions

1. Prepare the panini dough

   In a bowl, mix flour, yeast, and salt. Add water, milk, and olive oil. Knead until smooth. Let rest for 1 hour.

2. Prepare the ingredients

   Slice the tomatoes, crumble the mozzarella, and chop the basil.

3. Assemble the paninis

   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. Grill the paninis

   Place the paninis in a panini press or skillet. Grill until the cheese is melted and the bread is crispy.

Chef's tips

• 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.

Storage

Consume immediately. Leftovers can be stored for 24 hours in the fridge and eaten cold.