Caprese Grilled Cheese Sandwich Recipes
CAPRESE GRILLED CHEESE SANDWICH
These caprese grilled cheese sandwiches are a delicious comfort-food classic that the whole family will love.
Provided by Eat Good 4 Life
Yield 4 servings
Number Of Ingredients 8
Steps:
- Instructions
- Heat a large griddle or skillet over medium heat.
- Brush the outsides of each slice of bread with olive oil, then brush the other side with pesto. Layer sandwich with one slice of Havarti and Fontina cheese, followed by tomatoes and basil. Finish with a slice of bread. Place sandwiches in the prepared griddle until cheese is melty and each side is golden, about 3-5 minutes per side. Serve immediately.
GRILLED CAPRESE SANDWICH
This sandwich is the perfect summer sandwich. It is fresh, light and it's grilled...what else could you ask for on a hot summer evening? These can also be made on the stovetop or a panini press.
Provided by GotBoxer
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On four slices of bread layer the mozzerella cheese and tomatoes.
- Sprinkle with basil, vinegar, salt and pepper.
- Top with remaining slices of bread.
- In a small bowl combine oil, parmesan cheese and garlic powder.
- Brush over both sides of each sandwich and either place on a grill over medium heat, or cook in a skillet until golden brown.
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From cookforyourlife.org
4.8/5 (4)Estimated Reading Time 3 minsCategory MainsCalories 738 per serving
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4.8/5 (4)Estimated Reading Time 3 minsCategory MainsCalories 738 per serving
- Lay the slices of bread on a board. Brush them on one side with half the olive oil. Transfer the bread, oiled sides down, onto the hot griddle. Lightly brown, about 3 minutes. Remove to the board browned sides up.
- Take ½ the mozzarella and evenly cover the toasted sides of 2 slices of the bread. Put half the sliced tomato on top of each and sprinkle with the torn basil leaves. Take the remaining cheese and lay over the tomato. Take the remaining slices of bread and lay them over the filling, toasted sides down and gently press together.
- Take half the remaining olive oil and brush the top of each sandwich with it. Carefully turn the assembled sandwiches over and transfer them to the griddle, oiled sides down. Cook, gently pressing down on the sandwich as the cheese melts, about 3-5 minutes. Brush the tops of the sandwiches, about 3-5 minutes more, again gently pressing down on the sandwiches as they cook.
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Estimated Reading Time 3 mins
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- Heat a Dutch oven (or a heavy-bottom pot) over medium-high heat. Add the olive oil. Add the sliced shallots and let cook for a few minutes until tender and slightly caramelized.
- Add the cherry tomatoes, thyme sprigs, and salt. Let cook until the tomatoes begin to burst. Lower the heat to medium-low and add the garlic. Continue to cook until the tomatoes are soft and jammy, about 20 minutes or so, stirring often.
- Heat a griddle over medium heat. Pair the slices of bread up into two’s and lay the “bottoms” out. Layer the fresh mozzarella cheese onto the bread. Season the cheese with a pinch of salt. Evenly distribute the shredded mozzarella cheese in mounds over top.
- Spoon the cooked cherry tomatoes onto the mozzarella. Gently tear the basil leaves into small pieces and sprinkle a generous amount over the tomatoes. Close the sandwiches with the “top” pieces of bread.
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Reviews 48Estimated Reading Time 7 minsServings 2Total Time 15 mins
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Reviews 48Estimated Reading Time 7 minsServings 2Total Time 15 mins
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