Here’s a quick Italian lesson for you—the word panini is the plural form of panino, which is the word for sandwich in Italian.  In the United States we associate paninis with heated, pressed sandwiches filled with an array of tasty ingredients. (You can even buy a special tool called a panini maker that resembles a waffle iron that heats and presses your sandwich for you!) But in actuality, a traditional Italian sandwich, or panino, does not have to be heated, nor does it have to be pressed.  It can be, but a lot of times they are simply sandwiches made of amazingly fresh ingredients inside of a crisp, yet doughy piece of Ciabatta bread.

Panini are sold in cafes all over Italy; most times you see them piled high in glass cases by the window of small cafes on busy streets where you can purchase one (or several) and take them to go to eat where you please–in a local park perhaps, or even back to your home to enjoy with a bottle of local wine.  The type of panino that I adore is a simple Caprese Panino; especially here in the south of Italy where tomatoes are at their best, basil is growing rampantly, and local fresh mozzarella cheese is a cherished ingredient in just about everything.

The beauty of this simple sandwich is just that: its ingredients.  Not just any tomato will do, not just any bread will do, and certainly not just any olive oil for drizzling will do.   Find the best of the best to make this sandwich; believe me, it will make a difference.

(To view this recipe, click on the blue blog post title above)

Tagged: basil, caprese, ciabatta bread, fresh mozzarella cheese, Italy, olive oil, panini, panino, sandwich, tomatoes