Grilled Caprese Sandwich
This Grilled Caprese Sandwich has simple ingredients to make a delicious sandwich.
How was your Easter? Easter was a week long holiday for us filled with what seemed like an egg hunt everyday. We attended our city egg hunt on Saturday and it was unbelievably crowded. In all the madness all we had to show for it was a sad half of a plastic pink egg. It was a bust. I didn’t feel too bad because my kids scored plenty of candy in their other hunts that week. Total sugar overload to say the least.
Saturday afternoon, after a sugar induced hyper-hypo misbehaving episode by my kids, my husband told them he was shooting the Easter bunny and that he wasn’t coming the next day.
Aren’t we nice parents?
GRILLED CAPRESE SANDWICH
It’s really our fault for letting them eat their candy at full throttle. Next year, I’ll be extra careful to eat confiscate their candy and ration it out.
I recently ordered a panini press and when I received it, the instruction pamphlet had a picture of what looked like a Caprese salad stuffed in a sandwich. I love caprese salad and the thought of tomato, fresh mozzarella, and basil all melted and gooey in a sandwich sounded delicious. Tomorrow is National Grilled Cheese Day and this is my way of celebrating.
So I tried it. It was good but was missing something. Garlic? More basil? I immediately made another one with a dollop of basil pesto inside and it was perfect. A drizzle of balsamic vinegar on the outside is all you need to make this out of this world.
Grilled Caprese Sandwich
I love caprese salad and the thought of tomato, fresh mozzarella, and basil all melted and gooey in a sandwich sounded delicious.
- 2 slices sliced Italian bread, French bread, or sourdough bread
- 2 slices of a fresh mozzarella cheese, about 1/4 inch thick (you can find fresh mozzarella balls in your speciality cheese section of your grocery store)
- 2 slices of tomato, about 1/4 inch thick
- 2 basil leaves
- 2 teaspoons basil pesto
- olive oil or butter
- salt and pepper
- balsamic vinegar
Heat your skillet to medium high heat or heat your panini press. Brush the outside of your bread with olive oil or butter. Flip over and spread about 1 teaspoon of basil pesto on the inside of each slice of bread.
Place your mozzarella slices on top of the pesto on one piece of bread. Next, layer your tomato slices and sprinkle them with salt and pepper. Top with the basil leaves and your other piece of bread.
Cook sandwiches in a pan or panini press for a 2-3 minutes per side until golden brown and the mozzarella has melted. Serve with a drizzle of balsamic vinegar on the side or over the top.