A Caprese salad—tomato, basil, and mozzarella—is just as delicious when it’s pressed between toasted slices of bread.
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Place bread slices on cutting board. Use pastry brush to brush oil evenly over 1 side of each slice.
Flip 1 slice over (oiled side down) and sprinkle with half of cheese. Place tomato slices on top and sprinkle with salt. Top with basil and remaining cheese. Place second slice of bread on top (oil on the outside).
Place sandwich in 10-inch nonstick skillet. Place saucepan lid on sandwich and press down firmly, then leave lid in place.
Use oven mitts to remove lid. Use spatula to flip sandwich over. Place lid back on sandwich and press down again. Cook until second side is golden brown and cheese is melted, about 2 minutes.
In Italy, the combination of tomato, mozzarella, and basil is known as “Caprese,” a reference to the island of Capri, where these ingredients are typically served together in a salad. These flavors translate perfectly to a crispy, toasty panini (a pressed Italian grilled cheese sandwich). Crusty slices of rustic bread are traditional in a panini, but hearty sandwich bread will work as well.
A fancy panini press gets the bread really crisp. But don't worry: you can get the same results with any flat saucepan lid that’s slightly smaller than your skillet. If you have a nonstick grill pan, use it in place of the nonstick skillet—the pan will put attractive grill marks on the panini.