Ryan became utterly obsessed after the first bite, and asked me to make this again. I fell in love with the flavors even quicker. It tasted like bruschetta in sandwich form, but with the creamy, decadent, mozzarella embracing it every step along the way. Making this with sourdough was a good call (by accident, actually. I thought I grabbed wheat).
I've never made pesto before. What a shame that was. It was super easy! I mean, how many recipes can claim to add every single ingredient all at the same time? I love when it happens.
I made the pesto, threw the sandwiches on the griddle, and by the time I was done loading the dishwasher, I had perfect Italian sandwich love ready for eating. Now that's my kind of dinner, folks.
Caprese Grilled Cheese Sandwich with Homemade Basil Pesto
based loosely on Closet Cooking
4 slices sourdough bread (or whatever bread you love)
1 large ripe tomato, sliced 1/4 inch thick, salt and peppered (on the vine is best),
1 ball fresh mozzarella, sliced 1/4 inch thick (was worth it to not use shredded)
salt and pepper
4 T fresh basil pesto*
2 T EVOO
Power up your griddle. Spread 2 T basil pesto on 2 slices of bread. Drizzle 4 slices with olive oil. On your grill, lay down 2 slices (olive oil side down). Lay mozzarella slices on basil pesto, stack your tomatoes on the mozzarella, and the other 2 slices of bread on the tomatoes. Cover with a lid/pan to help cheese melt faster. Make sure you cook it on low/medium - this will make it so your bread doesn't burn before your cheese is melty, and tomato is heated through. When first side down is toasted, flip sandwich and toast the other side. Devour.
*Fresh Basil Pesto:
1 cup basil (loosely packed)
2 small cloves garlic
2 T toasted pine nuts
3 T EVOO
1/4 cup parmesan cheese
1 t lemon juice
salt and pepper to taste
Combine all ingredients in a mini food processor.
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