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Caprese Grilled Sandwich

Created by Kchurchill5 on November 14, 2011

4 slices sourdough bread (or a good crusty rustic bread)
2 to 3 slices fresh mozzarella, sliced 1/4-inch thick
1 large tomato, room temperature, sliced 1/4-inch thick
4 tablespoons fresh basil pesto, see below (you can use store bought if you are unable to make fresh)
1 teaspoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper

Step 1: Basil Pesto ... (1) Pine Nuts: Toast the pine nuts in a dry saute pan on medium high heat for 1-2 minutes until lightly toasted. Don't let them burn. (2) Pesto: Add the basil, pine nuts, cheese, garlic and olive oil to the food processor and pulse until rough chopped. Add, a pinch of salt, pepper and lemon juice and pulse again, taste and season again if needed. Set to the side until ready to use.
Step 2: Sandwich ... On the bottom slice, spread a thin layer of pesto, then the tomato (drizzle with a little balsamic vinegar and season with pepper), cheese, and then the final slice of bread also with spread with pesto.
Step 3: Grill ... A grill pan, or even a saute pan will work. Bring the pan to medium heat - you don't want the heat too high or the outside will be done, but the cheese won't be melted. Then, brush the top of the sandwich with a little oil oil and place that side down on the grill. Next, brush the top slice of bread with the remaining olive oil. During cooking, I prefer to weigh mine down lightly with another heavy pan so the sandwich flattens out a bit.
Step 4: Serve ... Make sure it rests a couple of minutes because the cheese will be very gooey and hot, just a minute or so. Then slice and serve with a good bowl of soup for the perfect lunch or dinner. ENJOY!