Caprese Grilled Cheese
HOW TO CHOOSE A GREAT TOMATO: Tomatoes are one of the most vital and versatile vegetables (OK, fruits) to have in the kitchen, but they can also be hard to check for quality. Just because they're are available year-round doesn't mean they're going to be good year-round -- anyone who's ever had a fresh one straight from the honest soil of a home garden knows that eating the eerily perfect tomatoes that show up in the produce aisle in February is like biting into a ball of wet paper. But these perfectly round, red orbs look so immaculate! How can we know whether the tomato we're buying is going to be a juicy treat or a flavorless disappointment?First, check how the tomato looks on the outside. The best tomatoes are completely free of blemishes and bruises and should be a deep, bright red. Any tomato that looks dull or pale is going to be lackluster. Steer clear of any discolorations -- even a small black spot can mean hidden rot on the inside.
Ingredients
- 4 slices country style whole grain bread
- 2 Tbsp extra virgin Greek olive oil
- Sea salt to taste
- Pinch of smoked sea salt optional
- 1 large ripe firm tomato, such as Beefsteak, cored and sliced
- 2 tsp good quality commercial pesto optional
- 6 thickish slices of fresh well-drained mozzarella
- 8 large fresh large-leaf basil leaves
Instructions
- Brush one side of each slice of bread with a little olive oil.
- Core and slice the tomato into 6 or 8 slices. Spread a teaspoon of pesto, if using, on two of the four bread slices and place 3 to 4 tomato slices over it. Season with a little sea salt and smoked salt. Top with 2 basil leaves and then place the mozzarella slices on top. Top with two more basil leaves.
- Place the second bread slice over the sandwich. Brush the top and bottom outer surface of the bread with a little olive oil. Heat a nonstick pan or grill pan and drizzle in a teaspoon of olive oil. Place the sandwiches, one at a time if necessary to fit better, into the pan. Grill for about 3 to 5 minutes over medium heat and flip carefully with a spatula to grill on the other side. Remove when the bread is golden brown and the mozzarella oozy but still solid. Repeat with remaining sandwich. Enjoy!
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