"Caprese" Panini

Heat oil in nonstick skillet. Add tomatoes, capers, and pepper flakes; sauté for 3 minutes. Remove from heat and add balsamic vinegar.

Brush oil on one side of each slice of bread; spread the other sides with pesto.

Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt and pepper. Top with another slice, oiled side up.

Toast on both sides or do in panini machine.

NOTE: I got this from "Cuisine at Home", although there was no date on it. It arrived in April 2007. The above recipe appealed to me since we just returned from Italy and ate many a Caprese salad. I did use over a cup of chopped tomatoes (1 large will do it) and a bit more than 1 tablespoon of capers. Also used closer to ¾ teaspoon of the balsamic vinegar. It called for white, wheat, or sourdough bread, ½" thick, but we enjoy Panini’s made from baguettes, so that is what I buy. It was quick and easy to do and we really enjoyed the flavor! I did purchase pesto sauce (Allegro, I believe it was) and just used that. And I bought 4 balls of mozzarella (the recipe called for 6 ounces) and didn’t use all of it. I think three would be ok for the size I did. I sliced them sort of thin.