Caprese Grilled Cheese Sandwich
It’s hard not to love a classic grilled cheese sandwich, or what Brits might know as a toastie. The combination of the crunchy bread and gooey, melty cheese takes me back to my childhood with every indulgent bite.
However, sometimes we all need to put a twist on a classic, so that’s what I’ll be doing today by combining the classic grilled cheese with the flavors of a classic caprese salad, that of course being tomato, mozzarella and basil, a combination which might also be known in the pizza world as margarita.
There is nothing complicated or fancy about this grilled cheese sandwich, it’s just a fun way to put a twist on a classic. I’ll be using the caprese salad staples along with some cheddar cheese for the melty factor and a bit of extra flavor and I’ll also be adding a bit of a balsamic drizzle to give some sweetness and acidity to help cut through the richness of the cheese. And just because I can, I’m also going to give the sandwich a wonderful cheese crust.
Not to sound overconfident but I can’t see any way this won’t be delicious, so let’s get to it!
Serves 2
Difficulty: Easy
Olive oil, for brushing
4 slices good quality bread, sliced 1/2 inch thick
Balsamic reduction glaze, for drizzling
1/2 cup shredded white cheddar cheese
1/2 cup shredded low moisture mozzarella cheese (yes, the block stuff)
2 slices fresh tomato
2 tablespoons sliced fresh basil
1/2 cup grated parmesan cheese
Heat a wide nonstick skillet over medium low heat.
Brush some olive oil onto one side of each slice of bread, then place those into the pan.
Drizzle on some of the balsamic reduction, then pile on both cheeses.
Cover the pan and let it cook for about 2 minutes, or until the cheese begins to melt.
Lay some slices of tomato onto half of the bread slices, sprinkle on the basil, then squish the sandwich halves together. Continue cooking, flipping occasionally, until both sides are toasted.
Remove the sandwiches for a moment, then sprinkle a mound of parmesan onto the pan roughly the size of the sandwich. Once the cheese begins to melt, lay one side of each sandwich on top and cook for another minute to adhere the parm to the sandwich. Repeat with the remaining cheese and the other side of the sandwich.
Let your grilled cheese cool for about 2 minutes before slicing and serving.
