Grilled Caprese Sandwiches

Name: Grilled Caprese Sandwiches
Total time: 30 min
Yield: Serves 4
Ingredients: 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; ½ cup thinly sliced roasted red peppers; 16 large basil leaves; About 1/2 tsp. kosher salt; About 1/2 tsp. pepper

2 Ratings
2 Reviews

Here's a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak.

By Christine Datian, Las Vegas

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:

30 mins

Yield:

Serves 4

Nutrition Info

Ingredients

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
½ cup thinly sliced roasted red peppers
16 large basil leaves
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper

Directions

Step 1
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.

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Step 2
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.
Step 3
Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.
Step 4
Note: Nutritional analysis is per sandwich.

Nutrition Facts

Per Serving:

349 calories; calories from fat 13%; protein 25g; fat 5.2g; saturated fat 0.9g; carbohydrates 51g; fiber 4.7g; sodium 1139mg; cholesterol 7.1mg.

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mrsrcg

07/13/2013

This is what we are having for dinner. With one change, we are having roasted garlic spread on the bread.

sanhen13

07/28/2010

We liked this sandwich so much, we had it two nights in a row (to rave reviews from my non vegetarian husband). Great use of tomatoes and basil from the garden. I used roasted red peppers from a jar. Deli or fresh would probably be more flavorful. Very quick and easy to make after a busy day. This sandwich will become one of our summer standbys.

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