Ingredients
Method
- Prepare the topping: In a medium bowl, gently toss the halved cherry tomatoes with minced garlic, olive oil, lemon juice, salt, and pepper. Let this mixture sit while you prepare the bread to allow flavors to meld. Do not add the fresh chopped basil yet, as it can bruise when mixed with wet tomatoes.
- Prep the bread: Slice your baguette in half horizontally. Spread softened butter generously on the cut side of each piece. Place the bread, butter-side down, into a preheated panini press or skillet over medium heat. Grill for 1-2 minutes until golden brown and crisp.
- Assemble: Remove the toasted bread from the heat. Immediately rub the raw garlic clove halves vigorously over the hot, toasted surface to infuse flavor. Layer the sliced fresh mozzarella on one half of the bread. Spoon the tomato mixture generously over the cheese. Top with a few whole basil leaves and close the sandwich.
- Grill: Return the assembled panini to the press or skillet. Cook for another 2-3 minutes, pressing down firmly, until the bread is deeply toasted and the mozzarella is fully melted. If using a skillet, place a heavy pot on top of the sandwich to weigh it down.
- Serve: Remove from heat, let rest for 1 minute to allow cheese to set slightly, slice into halves or quarters, and serve immediately while hot.
Nutrition
Notes
The secret lies in the garlic rub on the grill marks; it permeates every bite without overpowering the fresh basil. I always press it firmly in the panini maker to ensure even melting and that perfect crisp crust that holds up against the juicy filling.