Here's a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak.
8 slices (about 11 oz.) rustic sourdough or Italian country bread
2 large garlic cloves, halved
1 tablespoon olive oil
8 slices (6 oz.) mozzarella cheese
2 ripe heirloom tomatoes, thinly sliced
1/2 cup thinly sliced roasted red peppers
16 large basil leaves
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
How to Make It
Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.
Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.
Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.
We liked this sandwich so much, we had it two nights in a row (to rave reviews from my non vegetarian husband). Great use of tomatoes and basil from the garden. I used roasted red peppers from a jar. Deli or fresh would probably be more flavorful. Very quick and easy to make after a busy day. This sandwich will become one of our summer standbys.
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