Grilled California Avocado Caprese Panini

1 Star2 Stars3 Stars4 Stars5 Stars (2)Loading... Read Comments


Serves: 1
  4"x4" square of ciabatta or foccacia bread
  roma tomato, sliced
oz.  fresh mozzarella, sliced
1/4    Fresh California Avocado*, peeled, pitted and sliced
Tbsp.  fresh pesto
Tbsp.  prepared aioli
  fresh basil leaves
  As needed  Balsamic vinegar, as needed

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place tomato slices on a sheet pan. Drizzle with olive oil and add salt and pepper. Broil for 3-5 minutes. Remove tomato slices from pan and set aside.
  2. Cut ciabatta square in half horizontally to yield 2 – 4”x4” slices. Spread pesto on one piece of the bread and aioli on the other. Layer with mozzarella slices, roasted tomato slices and fresh basil leaves. Grill on panini grill, or toast on flat-top grill turning occasionally, until cheese is melted. Remove from grill, open sandwich and add avocado slices. Slice in half diagonally. Drizzle plate with balsamic vinegar and arrange sandwich halves. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Christina MacLachlan

Christina MacLachlan, California Avocado Grill, Escondido CA

Read All Posts


Other categories