Grilled California Avocado Caprese Panini

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Serves: 1

1 4"x4" square of ciabatta or foccacia bread 1 roma tomato, sliced 3 oz. fresh mozzarella, sliced 1/4 Fresh California Avocado*, peeled, pitted and sliced 2 Tbsp. fresh pesto 2 Tbsp. prepared aioli 4 fresh basil leaves As needed Balsamic vinegar, as needed
  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.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

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


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