This Caprese Grilled Cheese is loaded with basil pesto, a thick and chunky garlic butter tomato sauce, and fresh mozzarella cheese, all on grilled sourdough bread. The perfect taste of summer.
SCALE
INGREDIENTS
For the Caprese Grilled Cheese:
- 4 large slices of thick, yummy sourdough bread
- 4 thick slices of fresh mozzarella cheese
- 1/4 cup pesto (see notes)
- 2 tablespoons butter – I used Land O Lakes® Salted Butter in Half Sticks
- Garlic Butter Tomato Sauce (ingredients follow)
For the Garlic Butter Tomato Sauce:
- 10 ounces fresh cherry tomatoes
- 1 clove garlic, minced
- 2 tablespoons butter – I used Land O Lakes® Salted Butter in Half Sticks
- 1 tablespoon balsamic vinegar
- salt and pepper
INSTRUCTIONS
- Make the Garlic Butter Tomato Sauce. Pour the tomatoes into a dry nonstick skillet. Heat until they start to get just slightly charred on the outside. Reduce heat and add one tablespoons of butter and give it a stir (it will probably splatter). Press the tomatoes gently with the back of a wooden spoon to release their juices. Add balsamic, garlic, and one more tablespoon butter. Simmer all together until thick and yummy. Season with salt and pepper.
- Assemble. Layer the pesto, cheese, and tomato sauce onto a slice of bread. Top with a slice of bread, spread with butter on the outside of the bread. (Repeat for second sandwich.)
- Pan-fry. Transfer your sandwich to a skillet over medium high heat. Cook until the cheese is melted, flipping once or twice to get both sides browned. When you pull that sandwich off the skillet, let me just tell you: you are in for THE BEST MOMENT OF YOUR LIFE.
NOTES
This recipe makes two whopper sandwiches. Works to serve two or four, depending on your self control.
For the pesto, I used the Walnut Pesto from this recipe.
