Caprese White Bean Panini

Ingredients

• 1 Can canned cannellini beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 3 Tablespoon extra-virgin olive oil - 3 (tablespoons), Divided: 2 tablespoons for the bean mixture and 1 tablespoon for brushing the sandwiches.
• 1 Tablespoon balsamic vinegar - 1 (tablespoon)
• 1 Count garlic, minced - 1 (clove), minced
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)
• 4 Count ciabatta rolls, split - 4 (count), split
• 12 Count tomato, sliced - 12 (slices), Use sliced fresh tomato; the recipe calls for 12 slices total.
• 8 Ounce fresh mozzarella cheese, sliced - 8 (ounces), sliced
• 0.5 Cup fresh basil, chopped - 1/2 (cup), chopped

Instructions

1. Prep the ingredients

   1. *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.

2. Make the white bean mixture

   2. In a medium bowl, mash the beans with *2 tablespoons olive oil*, balsamic vinegar, garlic, salt, and pepper until *creamy but still chunky*.

3. Preheat the panini press

   3. Preheat the panini press to *medium-high heat* and let it get *fully hot* before assembling the sandwiches.

4. Assemble the sandwiches

   4. Spread the white bean mixture on the bottom halves of the ciabatta rolls, then layer with *tomato slices*, *fresh mozzarella*, and chopped basil.

5. Brush with olive oil

   5. Close the sandwiches and brush the outsides with the remaining *1 tablespoon olive oil* for a *crisp golden crust*.

6. Press the panini

   6. 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.