This is the grown-up version of traditional grilled cheese, a grilled caprese sandwich!
When it comes to sandwiches, I’m an expert. Okay well maybe not, but in all fairness, I have eaten many-o-sandwiches in my day. When I was little, I had a peanut butter and jelly sandwich every single day (cut into bunny ears, of course) for years – yes years! I just love sandwiches.
I am definitely not the type to have one of those mile high sandwiches or a sandwich loaded with a zillion ingredients though, I’m more of a traditionalist. are you surprised? I’ll answer that for you, no. Ha!
Anyway, as I grew and was exposed to new and different sandwiches, I realized that not only do I love sandwiches, I really love melty, cheesy, gooey grilled sandwiches like this grilled caprese sandwich!
There’s just something comforting about sandwiches in general, but when it’s a warm and crispy sandwich loaded with cheesy goodness like this grilled caprese sandwich, I literally can’t stay away! My mouth was watering as I was trying to get these pictures done because I didn’t want the sandwich to get cold before I could eat it!
Everyone in this house will eat sandwiches, sometimes even for dinner and this grilled caprese sandwich is one that we all love! My favorite part is that I can have a warm fulfilling dinner on the table in like 10 minutes flat! And if I have some chicken (any kind) leftover, I’ll pile it on one for Jay, since he is a mile-high-sandwich kinda guy!
Next time you need a new sandwich or quick and melty dinner, this grilled caprese sandwich is absolutely the answer!
Grilled Caprese Sandwich
PrintIngredients
- 2 slices sprouted whole grain bread
- 1 to mato
- fresh mozzarella cheese
- basil
- 1 TBS mayonnaise
- salt and pepper to taste
- butter for cooking
Instructions
- Slice tomato into 3 slices.
- Slice 2-3 pieces of fresh mozzarella cheese about 1/4 inch thick.
- Chop 3 basil leaves into fine strips.
To cook:
- Spread 1/2 TBS mayonnaise on one side of each slice of bread.
- In a frying pan over medium heat, melt just enough butter to cover the bottom of the pan.
- Layer the sandwich in the pan, bread (mayonnaise side up), tomato slices, mozzarella cheese, salt and pepper, basil, and the top piece of bread (mayonnaise side down).
- Cook slowly over medium to medium-low heat for 3-5 minutes per side until golden and crispy.
- Slice and serve immediately.
And if you’re a peanut butter and jelly person, you’ve got to try this raspberry chia jam!
This looks absolutely to die for! I love caprese salad and have been morphing it into other things. I’ve done an open faced on rye bread version and thought about grilling but wasn’t sure. You make it look awesome! I’ll definitely be giving it a try 🙂 Thank you!!
These look ultra delicious and bring a touch of summer to a winter day!
Yes, exactly! Thank you so much!