Caprese panino

Attack of the giant panini!

Attack of the giant panini!

Question: is there any discernable taste difference between sweet and Thai basil? In my opinion, not when you cook with it.

I found all this Thai basil stuffed in our crisper drawer from last week’s farmers market (oops) and hurried to turn it into a pesto, hoping to salvage whatever I could. Tasting the basil raw, it definitely had a more lemony, almost peppery flavor, compared to the sweet licorice of the “other” basil. Moreover, the physical differences are greater: Thai basil has more pointy leaves that are roughly textured, and are almost purple.

Still, basil is basil, in my opinion, and it all tastes good in pesto.

I made the quick pesto with roughly two handfuls of basil leaves, one palmful of pine nuts, four chopped garlic cloves, 1/4 c. Parmesan cheese and 1/4 c. EVOO. Blend with salt and pepper to taste.

I shmeared the pesto on the beautifully bubbly ciabatta bread we picked up today from Ollie’s bakery downtown. Then, I layered sliced fresh mozarella and heirloom tomatoes (don’t even bother with the non-heirloom variety here).

I pressed the sandwich in a hot skillet with a little butter, my substitution for a real panini press. It was delicious. I really think that ciabatta bread is the best bread for panini.

Just look at that bread!

Just look at that bread!

Enjoy, friends! xoxo

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4 responses to “Caprese panino

  1. Wow, that looks good! Just need a bottle of Marryhill wine to enjoy with that caprese panini.

  2. Oh, Maryhill wine. It goes with everything!

  3. Oh pesto. Everything tastes better with pesto. This sandwich makes me wish it was June. It looks lovely!

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