Caprese Sandwich

Garden tomato and fresh basil season is here which means we practically live on Caprese Salad. I make that luscious concoction of layered sliced tomatoes and mozzarella cheese with minced fresh basil, salt, pepper, olive oil, and balsamic vinegar sprinkled over each layer at least twice a week. This year I’ve taken that salad and made it into a sandwich that makes me want summer to last forever.

It’s simply a grilled cheese sandwich made with mozzarella cheese with tomato slices and basil. I use my own No-Knead Sourdough bread but any good sourdough, baguette, or even ciabatta will work.

On a thin slice of bread layer thinly sliced mozzarella, then sliced tomato sprinkled with salt, pepper, and minced fresh basil. Top with more mozzarella and another slice of bread. Pre-heat a cast iron or heavy stainless steel skillet, pour a sandwich-sized amount of olive oil into the skillet and place the sandwich on the oil. Brush the top half of the sandwich with more olive oil. Cover for about a minute to heat the cheese thoroughly. Take the lid off and check to see if the cheese is melting. If it is, flip the sandwich with a metal spatula and cover again for another minute or so. If the sandwich is golden and crispy and the cheese is melty, you’re done. Remove from the pan and enjoy – again and again and again until the frost calls an end to this luxury until next year.

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