Making Grilled Caprese Sandwich
A fellow foodie and I once talked about how awesome it would to be to stuff Caprese salad (Fresh tomatoes, basil and mozarella drizzled with olive oil and sometimes balsamic vinegar) between two slabs of bread to make a sandwich. He then came up with the idea of stuffing it between two slices of bruschetta, hence this recipe.
I’ve held back from making this sandwich because there’s no fresh mozarella to be found anywhere in this place. It’s considered taboo to put aged mozarella in a Caprese. More so than putting in grilled tomatoes. But when the supermarket hands you aged mozzie, then you’re going to use the aged mozzie. If you have the fresh alternative, then use that to get the more authentic flavour. I also used French baguette instead of Italian bread, but I think any bread that will hold its shape will do.
Grilled Caprese Sandwich:
[ Italian Bread or French Baguette + 2 tablespoons olive oil, divided + 1 teaspoon minced garlic + 3 medium ripe tomatoes, sliced + Mozarella cheese, sliced thinly + A handful of medium basil leaves + 2 tablespoons balsamic vinegar (optional) + Sea salt + Freshly ground black pepper ]
Cut 4 slices of bread, each about 1/2 inches thick
Combine 1 tablespoon of olive oil with the minced garlic and 1 tablespoon with the balsamic vinegar.
Prepare a grill or oven for medium heat (150-180 degrees celsius). Brush 1 side of of bread with the garlic-oil.
Lay bread oil side down on grill and cook until slightly toasted, about 2 minutes. Turn 2 of the slices of bread over, lay tomato slices on bread then lay cheese slices over tomatoes. Cover and cook until cheese starts to melt, about 4 minutes.
Transfer sandwiches onto a platter, put basil leaves over each sandwhich and drizzle with the balsamic vinegar-oil. Sprinkle with some salt and pepper to taste.
Put the other 2 grilled slices of bread on top of each sandwich.