25m$29.99Caprese White Bean Panini
A plant-forward vegetarian, plant-based panini with creamy cannellini beans, tomato, fresh basil, ciabatta bread, and fresh mozzarella cheese.
- Energy
- 600 calories per serving
- Protein
- 23.3 g per serving
- Carbs
- 69.1 g per serving
- Fat
- 25.3 g per serving
- Sodium
- 1070 mg per serving
Shopping options
fresh mozzarella cheese, sliced
8 Ounce
BelGioioso Sliced Log Fresh Mozzarella Cheese 2 - 8 oz Packages
50%
extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
ciabatta rolls, split
4 Count
La Brea Bakery Ciabatta Rolls
80%
fresh basil, chopped
0.5 Cup
Simple Truth Organic® Basil
17%
balsamic vinegar
1 Tablespoon
Kroger® Balsamic Vinegar
4%
kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
tomato, sliced
12 Count
Fresh Red Tomato
100%
canned cannellini beans, rinsed and drained
1 Can
Kroger® Cannellini Beans
50%
garlic, minced
1 Count
Garlic
10%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- canned cannellini beans-1 can
- fresh basil-0.5 cups
- extra-virgin olive oil-3 tablespoons
- garlic-1 clove
- balsamic vinegar-1 tablespoon
- kosher salt-0.5 teaspoons
- ciabatta rolls-4 count
- tomato-12 slices
- fresh mozzarella cheese-8 ounces
- black pepper-0.25 teaspoons
Prep the ingredients: rinse and drain the cannellini beans, mince the garlic, split the ciabatta rolls, slice the tomato and mozzarella, and chop the basil.
Keep the knife blade angled away from your fingers while slicing and chopping.
In a medium bowl, mash the beans with 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper until creamy but still chunky.
Preheat the panini press to medium-high heat and let it get fully hot before assembling the sandwiches.
Avoid touching the heated plates of the panini press.
Spread the white bean mixture on the bottom halves of the ciabatta rolls, then layer with tomato slices, fresh mozzarella, and chopped basil.
Close the sandwiches and brush the outsides with the remaining 1 tablespoon olive oil for a crisp golden crust.
Press the sandwiches in the panini press for 4 to 6 minutes, until the bread is crisp and deeply golden and the cheese is melted.
Use caution when handling the hot panini press and avoid touching the heated plates.
Let the panini rest for 1 minute before slicing or eating so the hot cheese does not burn your mouth.
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