Summer Tomato, Mozzarella, and Basil Panini with Balsamic Syrup

This entry might win the prize for longest title.  I am about a week away from having tomatoes from the yard...maybe less if this heatwave persists.  I could pick basil every day.  I am on day 3 without any Japanese beetles---woohoo!!!  I am not sure that I am going to be able to sell this sandwich to Chris as he is not a tomato fan but I am fairly sure that my Mom will go nuts for this sandwich.

1/2 C. balsamic vinegar
1 baguette, cut in half horizontally
1 tbsp. extra virgin olive oil
12 large basil leaves
Mozzarella cheese, thinly sliced
2 medium tomatoes, thinly sliced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Cooking spray

Bring balsamic to a boil in a small saucepan over medium high heat, cook until reduced to 3 tbsp. (about 8 minutes). 

While vinegar reduces, brush cut side of top half of bread with oil.  Top evenly with  with  basil, cheese and tomatoes.  Sprinkle evenly with salt and pepper.  Brush cut side of bottom half with vinegar reduction.  Place on top of sandwich and invert.

Heat a large grill pan over medium high heat.  Coat the pan with cooking spray.  Add sandwich to pan.  Place a cast iron or heavy skillet on top of sandwich and gently press to flatten.  Leave skillet on; cook for 3 minutes on each side or until cheese melts and bread is toasted.  Cut sandwich into 4 equal pieces.

You can also use Cuban bread or ciabatta rolls for this recipe.