Name: Summer Tomato Recipes: Grilled Caprese Sandwich
Yield: Two sandwiches
Ingredients: 4 large slices of sourdough or other rustic, firm textured bread; 6 to 8 large fresh basil leaves; 2 oz shredded parmesan or pecorino Romano cheese; 1 or 2 large, ripe beefsteak or heirloom tomatoes, sliced about half an inch thick; 6 to 8 oz buffalo mozzarella cheese, sliced about half an inch thick; 2 to 3 T pesto; 2 to 3 T good olive oil

Ingredients

Scale

4 large slices of sourdough or other rustic, firm textured bread
6 to 8 large fresh basil leaves
2 oz shredded parmesan or pecorino Romano cheese
1 or 2 large, ripe beefsteak or heirloom tomatoes, sliced about half an inch thick
6 to 8 oz buffalo mozzarella cheese, sliced about half an inch thick
2 to 3 T pesto
2 to 3 T good olive oil

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Instructions

Preheat the grill.
Layer the basil leaves on two slices of bread. Sprinkle half the shredded cheese on the basil, then top with the tomato slices and mozzarella slices.
Spread the pesto onto the remaining two slices of bread. Place slices on top of the sandwich. Brush both sides of the bread generously with the olive oil, all the way to the edges.
Place the sandwiches on the hot grill and cook for 3 to 4 minutes on each side (flip only once) until the cheese is beginning to melt and the bread is a golden brown with nice grill marks on both sides.
Slice sandwiches in half. Enjoy hot or cold.