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A panini with avocado, mozzarella, tomato, and basil on a white plate.

Caprese Panini

Planted in the Kitchen
This vegan caprese panini is filled with avocado, tomato, plant based mozzarella, and fresh basil, loaded onto buttery, crispy slices of grilled bread.
5 from 8 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 697 kcal

Equipment

  • 1 Panini Press

Ingredients
  

  • 4 slices bread
  • 4 slices vegan mozzarella
  • 2 avocados sliced
  • 1 tomato sliced
  • ¼ cup fresh basil
  • 2 tablespoon vegan butter
  • 2 tablespoon balsamic glaze
  • 1 teaspoon nutritional yeast
  • ¼ tsp garlic powder optional

Instructions
 

  • Prep all ingredients according to the ingredient list.
  • Prepare your balsamic glaze if making your own. Do this by adding ½ cup balsamic vinegar to a pan and bringing it to a boil. Immediately reduce the temperature to medium/low heat and continue to cook for about 3 minutes, or until it begins to thicken slightly. Remove from heat to let cool.
  • Butter the outer sides of the sliced bread with an option step of sprinkling a little garlic powder onto the butter for extra flavor.
  • Next, layer all ingredients onto the bread followed by a drizzle of the balsamic glaze on top. Then place the second slice of bread on top (butter on the outside of both slices.
  • Cook on your pre-heated panini press for about 5 minutes or until the bread is toasty on the outside and the cheese has become melty.
  • Carefully remove from the panini press, let it cool slightly, and enjoy!

Notes

I recommend eating this panini as soon as it cools because it doesn't store very well in the fridge. If you do store it for later, store in an airtight container and re-heat in the oven. 

Nutrition

Serving: 1sandwichCalories: 697kcal
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