Menu: Panini Caprese with Mesclun Salad

Panini Caprese

• French Bread (about 1/4 loaf)
• Tomato (about 2 slices)
• Mozzarella (about 6 small, or 3 large slices)
• Basil (about 5-6 leaves)

1. Preheat two-sided grill (e.g. panini press, or George Forman)
2. If the french bread is thick, cut about 1in from top, and 1in from bottom. Discard center (or eat it, or do whatever you want with it)
3. Layer mozzarella slices on bottom part of french bread
4. Place tomato slices on top of mozzarella
5. Arrange basil leaves evenly on top part of french bread
6. Combine into sandwich, and place on grill, pressing top into sandwich to flatten
7. Periodically press down on sandwhich to ensure flattening
8. Cook until cheese is melted through
9. Cut panini diagonally in half, and place slices next to Mesclun Salad (below) on plate

Mesclun Salad

• Mesclun greens mix (pre-packaged)
• Tomato, chopped (to taste)
• Red pepper, chopped (to taste)
• Vineagrette dressing (your choice)
• Parmesan-Reggiano (to taste)

1. Arrange small side-salad of mesclun greens on plate
2. Place chopped tomato and red pepper on top
3. Sprinkle a small amount of vineagrette over the salad
4. Garnish with grated Parmesan - I used a zester to make pretty Parmesan cheese curls!

Enjoy this menu with your favorite glass of white wine! I had a nice glass of Pinot Grigio, and dined on my porch, enjoying the sunset.