Crispy Prosciutto Caprese Panini

¾ oz. fresh basil leaves

½ cup olive oil, plus more for brushing

8 slices sweet batard, cut on bias ½ inch thick

8 oz. fresh buffalo mozzarella cheese, sliced

8 thin slices prosciutto

1 large tomato, cut into 8 slices, each ½ inch thick

freshly ground pepper

In processor or blender, combine basil and ½ cup olive oil, blend until almost smooth. Strain mixture through fine-mesh sieve; set aside.

Brush one side of each bread slice with olive oil. Lay slices, oiled side down, on work surface; brush top of each slice with basil oil. Layer cheese evenly on 4 bread slices.

Preheat electric Panini press on “sear” seating according to manufacturer’s instructions. Working in batches, place prosciutto on preheated Panini press and; close lid. Cook until crisp, about 2 minutes per batch; transfer to plate. Place 2 prosciutto slices on each cheese-topped bread slice; top with 2 tomato slices. Season tomato lightly with pepper. Top each with one of remaining bread slices, plain olive oil side up.

Adjust Panini press to “Panini” setting. Place 2 sandwiches on Panini press; close lid. Cook until bread is crisp and cheese is melted about 4 minutes. Repeat to cook remaining sandwiches. Gently open sandwiches; drizzle each with 1 tsp. basil oil. Serve immediately. Serves 4.