California Avocado season has ended.

Grilled California Avocado Caprese Panini

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Grilled California Avocado Caprese Panini



Serves: 1

1 4"x4" square of ciabatta or foccacia bread
1 roma tomato, sliced
3 oz. fresh mozzarella, sliced
1/4 Fresh California Avocado*, peeled, pitted and sliced
2 Tbsp. fresh pesto
2 Tbsp. prepared aioli
4 fresh basil leaves
As needed Balsamic vinegar, as needed

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Place tomato slices on a sheet pan. Drizzle with olive oil and add salt and pepper. Broil for 3-5 minutes. Remove tomato slices from pan and set aside.
  2. Cut ciabatta square in half horizontally to yield 2 - 4”x4” slices. Spread pesto on one piece of the bread and aioli on the other. Layer with mozzarella slices, roasted tomato slices and fresh basil leaves. Grill on panini grill, or toast on flat-top grill turning occasionally, until cheese is melted. Remove from grill, open sandwich and add avocado slices. Slice in half diagonally. Drizzle plate with balsamic vinegar and arrange sandwich halves. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Christina MacLachlan, California Avocado Grill, Escondido CA


(2 Ratings)