Caprese Grilled Cheese Sandwich

Ok.  April is National Grilled Cheese Month?!  This is why I was born in this month.  Thanks, Mom!  To celebrate, I made a killer lunch yesterday for me & my husband.  I love simple grilled cheese, I even like wheat toast, vegan butter, and veggie cheese grilled cheese – it’s salty and delicious.  But I wanted to make a fancy grilled cheese, you know.  Cuz it’s National Grilled Cheese Month.  It was so good I can’t even describe.  The picture is nice, but you can’t see all the gooey goodness that’s inside.  You’ll just have to make it.  Today.  Or at least before May 1st.

Caprese Grilled Cheese Sandwich Recipe

For 2

1/2 French loaf

4 oz. fresh Mozzarella

1 tomato

Pesto sauce

Olive oil for brushing

2T freshly grated Parmesan cheese optional

So simple and quick!  Slice and shred the ingredients.

Assemble the sandwiches, using the pesto as the spread.  I put pesto on both sides of the bread because it’s that good.  This is also a good time to turn on your heating element.  You could use a panini press, George Foreman grill, or the stove top with a steak weight.

Close the sandwiches and brush the tops with oil.

Then press the Parmesan onto the oiled bread.  So yummy!

Repeat on the bottom sides, then they’re ready to cook!  I used my monster of a George Foreman.  I did spray it with a little olive oil just to make sure the sandwiches didn’t stick.

Keep an eye on them, though on a George Foreman it’s hard to burn a sandwich.  I like mine nice and smashed with the gooey cheese running out the sides.  Enjoy!

It’s even better with Herb Fries & Bistro Dip!  I’ll post that next week!

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Posted under: Sandwiches and Wraps, Vegetarian

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