Panini Caprese
Source: "Panini, Bruschetta, Crostini" by Viana La Place (Hearst Books, 1994)

1 large ball fresh mozzarella, about 1/2 pound
2 large rolls, round or baguette-shaped
Extra-virgin olive oil
2 medium tomatoes, ripe but firm, cored and sliced
Salt and freshly ground black pepper, to taste
Dried Mediterranean oregano, such as Greek oregano
8 basil leaves

Cut the mozzarella in slices and place on folded clean tea towels. Meanwhile, slice the rolls in half horizontally. Place bread cut-side down on a grill or cut-side up under a hot broiler until lightly toasted. Drizzle both sides of the bread with olive oil.

Arrange tomatoes on bottom halves of rolls. Season with salt and pepper, a sprinkling of oregano and a drizzle of olive oil. Arrange the mozzarella on top of the tomatoes. Season again with salt, pepper, oregano and olive oil. Top with the whole basil leaves. Cover with the top halves of the rolls. Makes 2 panini.