Grilled Caprese Sandwich

Photo: Randy Graham, Valley Vegetarian

Pesto, mozz, and two types of heirloom tomatoes.

Now that tomatoes are beginning to ripen in the garden, I turn my attention to serving lunch on the back deck. One of my favorite sandwiches is a grilled Caprese sandwich with pesto. I like to serve this with a well-chilled Rose. The Ojai Vineyard makes a pleasant Rose that is barrel-fermented in neutral French oak, and is eminently quaffable.

Ingredients:
2½ cups packed fresh basil
¼ cup packed fresh cilantro
4 ounces marinated artichoke hearts (drained)
5 teaspoons extra virgin olive oil
1 clove garlic (chopped)
1/8 teaspoon red pepper flakes
Salt and fresh ground black pepper to taste
8 slices sour dough French bread (toasted)
¼ cup Vegenaise (or mayonnaise)
24 thin slices fresh garden tomatoes
2 cups whole milk low moisture mozzarella cheese (shredded)

Directions:
Make the pesto by placing the first seven (basil thru salt and pepper) into a blender or food processor. Blend until smooth, stopping to scrape down sides of bowl as needed. Cover and set aside.

Assemble the sandwiches by spreading ½ tablespoon of Vegenaise on each of two bread slices. On the bottom slice, spread 2 tablespoons pesto sauce over the Vegenaise. Layer 3 slices of tomatoes on top of that and follow by spreading ½ cup of the shredded mozzarella cheese on top of that. Place the remaining slices of tomato on top of the mozzarella and place the other slice of bread on top (Vegenaise side to the tomatoes). Do this 3 more times until all four sandwiches are ready to grill.

Assemble the sandwiches by spreading ½ tablespoon of Vegenaise on each of two bread slices. On the bottom slice, spread 2 tablespoons pesto sauce over the Vegenaise. Layer 3 slices of tomatoes on top of that and follow by spreading ½ cup of the shredded mozzarella cheese on top of that. Place the remaining slices of tomato on top of the mozzarella and place the other slice of bread on top (Vegenaise side to the tomatoes). Do this 3 more times until all four sandwiches are ready to grill.

If you have a Panini press, use it to grill the sandwiches. Otherwise, heat a large skillet over medium heat.  Butter the top side of each sandwich and place one sandwich at a time, buttered side down, in the skillet. While the sandwich is grilling on the first side, butter the top (unbuttered) side. After about 3 minutes, turn the sandwich over and grill the second side for another 3 minutes. Complete this process for the remaining three sandwiches.

Cut sandwiches diagonally and serve while still melty-good.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Lunch, Sandwiches and tagged . Bookmark the permalink.

2 Responses to Grilled Caprese Sandwich

  1. LisaDay says:

    Delicious. THe sandwich spells summer.

    Liked by 1 person

  2. chefkreso says:

    Perfect lunch idea, making it for work next week 🙂

    Like

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