Have you ever gotten so obsessed with one dish you make it over and over until you get sick of it? Then you put the recipe away for a long time, a year or more, until you’re ready to trot it out again?

This Pesto, Prosciutto & Fresh Mozzarella Panini is that recipe for me. It’s barely recipe, more of technique really, and I make it all the time in the summer until I’m tired of it. Then it’s put away for about ten months until I’m ready to see it again at which time the process repeats. No apologies for never learning to pace myself so I can enjoy it year round, it’s just the way it is.

Instead of taking lots of glamour shots I took a quick step-by-step scenario for you when I made it this morning. So easy, so delicious. Makes a great lunch or dinner (or BOTH!)

First, start with a really good bread. In this case I’m using a slice of Heidelberg Italian Bread with a tablespoon or so of unsalted butter on medium-low heat. Spread a healthy dollop of pesto on the bread. I use The Naptime Chef’s Perfect Pesto recipe, of course.

Then, layer on a slice or two of prosciutto. You can also use thinly sliced ham if that’s your preference. Just don’t pile on too much. You want to keep this sandwich thin and crispy, not too much of a mouthful.

Add two or three slices of fresh mozzarella. I buy this at the grocery store, but you can source yours wherever you like. Press the second slice of bread on top to close the sandwich and use a spatula to put some weight on it so it compresses.

Add more butter if needed and flip the panini back and forth on medium-low heat until it is golden and toast and as thin as it can be.

Serve warm and with salad or chips if you can!

I know, it’s not too complicated, but it’s soooo flavorful. We love this sandwich and I hope you do, too. I will say, my other favorite is a BLT, and I’ve never met a Caprese sandwich I didn’t like. What’s your favorite summer sandwich?

Enjoy!

One of the biggest differences between my life in 2008 and now is how I’ve really honed in on all the things I like to live with. I know how I like my kitchen and household to function and have added in some really fun items over time. Truthfully, my favorite things are fairly mundane and inexpensive in the grand scheme of things. But, in a way, that’s precisely what makes them so special. They are my tiny treasures, my everyday go-to’s, my cute and fun enhancements that actually improve my daily life.

I’m sharing them today in case you’re interested in the fun, helpful items to have around your world. I think they really are as good as I pitch them to be. In most instances I’ve tried many variations of these items and landed on these with a lot of trial and error. Perhaps you have more you’d like to add to this list? Please let me know!

I tab all of my cookbooks to help me remember what recipes are of interest. Sometimes I tab my top 10 of any recipe selection and then challenge myself to cook those 10 recipes before choosing another round from the same volume. This is probably overkill, but it’s fun for me. These tabs are super cute and have sticky glue that actually works!

Mini silicone spatulas are in constant rotation in my kitchen. I use them for everything from making doughs to getting little bits of homemade pesto off the food processor blade. Also, they’re dishwasher safe – the dream of every home cook! One set of these will last you a decade. Plus, they make a really pretty gift when you tie them bouquet style with a ribbon

This mini measuring cup changed my life. Have you ever tried to measure ¼ cup liquid in a 2-cup measurer? It’s impossible! This itty bit measuring cup does the heavy lifting with the micro amounts of liquid recipes sometimes call for.

I love having salt perched next to my stovetop so I can dramatically throw pinch after pinch into almost anything I’m cooking. It makes me feel like a real-life Ina Garten! This little salt dish comes in many colors and is the perfect shape and size. I have it in green and have given it as a gift in many colors.

I’m not a perfect eco-warrior, but I try! Swedish dish clothes are a must in my kitchen. They last so much longer than sponges and have basically replaced paper towels. I like to buy ones with cool designs. Sometimes I buy a big 10-pack and give them out as gifts individually.

Again, my semi-perfect eco warrior self uses these tabs for all my regular cleaning. I dissolve one in a spray bottle of water and have the most deliciously scented and effective cleaning solution ever.

If you make homemade yeasted items you’ll want this spoon. It literally measures the precise amount of yeast typically found in each packet. I buy a big jar of yeast and use this spoon and it works perfectly.

A little fine mesh sieve is the key to making so many things easier. Yes, there’s tea straining. But there’s also straining zest and seeds out of squeezed fruit, draining pastina, and all sorts of tiny cooking moments that call for a delicate strainer to ensure smoothness.

Last but not least, the pens of my dreams. These are truly the most perfect writing utensils and are the only pens I write with. The ink doesn’t run at all and leaves a nice sophisticated line on every handwritten item. I can’t say enough about these simple but perfect writing implements. Everyone needs a pack or three.

I like to share what I’m cooking these days in case you are looking for new ideas or fresh inspiration. It’s unlikely that a Caprese Orzo Salad is breaking new ground, but this recipe is perfect for right now and I’d like to highlight this if you’re looking to change things up. In fact, I’ve made this salad many times in the past, but haven’t really done so in the last few years. I think it’s because I honestly burned on it. We went through a big caprese salad season a few years ago and needed a break from it for a little while!

The nice thing about a salad like this is that it’s totally adaptable. I made this one with a classic balsamic vinaigrette, but you could just use olive oil and salt if you’d prefer. It also might taste great with lemon zest and a lot of pepper! I’ve also added chopped peppers to it before because I had some in the fridge to use up. Lastly, try pesto if you’re in the mood for it.

I like to make this in the evening and let it cool in the fridge overnight. When I first make it the salad is never salty enough and I add a lot. But I’ve learned that if I do that I’ll end up with a salad that’s too salty after the flavors meld. SO! Make it according to plan and let it rest. Taste test, add more salt if needed.

This is a favorite of ours in the summer. I like to have it in the fridge to have with leftover protein for an easy lunch. It’s also makes a nice cool side dish at super on hot days.