By Christine Vartanian Datian
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
- 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.
–Originally published in Sunset Magazine, August 2010.
Go to: http://www.myrecipes.com/recipe/grilled-caprese-sandwiches
Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and athttp://www.thearmeniankitchen.com/
For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian