Caprese Panini
(Makes 2 sandwiches)

4 slices of round Italian white bread (I like Plain Tuscan bread from Wegmans)
2 Tbsp. olive oil
Fresh basil leaves (rinsed and patted dry)
Fresh sliced tomato
Fresh sliced mozzarella
pesto or sun-dried tomato spread (I use Bertolli's pesto)

For this, you don't need a panini press, just use a grill pan 
(or other non-stick pan) and then place something heavy on top of the 
sandwiches to press them flat. I use a cast-iron skillet, but I've 
seen a brick wrapped in aluminum foil also work nicely.


Heat your grill pan to medium-high heat. Cut four slices of bread 
and lightly coat one side of each slice with olive oil. Place two 
pieces, oiled side down, in the pan. Spread on about 1 Tbsp. of pesto 
on each slice. Layer with mozzarella, tomato and fresh basil. 
Place the other two pices of bread (one on each stack), oil side up. 
Place a piece of wax paper over the 2 sandwiches and put the cast 
iron skillet on top. Cook for about 5 minutes. Turn over and place 
the skillet on top again. Cook for another 3-4 minutes (you may need 
to turn the heat down so you don't burn them).

Enjoy!