The simplest of sandwiches, but arguably the best. I wait all year for this sandwich. I plant tomato seeds indoors in February and baby them every day with this sandwich in mind. I threaten the squirrels and rabbits in the yard with extreme violence if they even so much as look at one of my tomatoes on the vine. They can’t possibly enjoy them as much as I do.
After I’ve had my fill of fresh Caprese salad, I make this grilled version. I use the best semolina bread I can find, layer the homegrown tomatoes on thick, and top with basil and fresh mozzarella. While the sandwich sizzles on the grill pan, it’s almost too much to bear.
This recipe below makes two sandwiches: one for you, one to share… or two for you. If you want to scale up the recipe and serve a crowd, try wrapping each sandwich in a layer of foil, and place on the grill over low heat. The bread will slowly toast while the cheese oozes out the sides. I can’t be held responsible for the fact that once you’ve had grilled Caprese, you won’t want it any other way.
Try to find a good quality artisan bread for this sandwich (I use semolina), and slice it about ¾” thick. Butter the grill or skillet very well. I think the best tomato-to-bread ratio is when the tomatoes are sliced about ½” thick. I pulled these gorgeous heirloom Purple Cherokees out of my garden, but any heirloom tomato will work.
Actually, any homegrown tomato is impossibly superior to grocery-store tomatoes. I’m not advocating stealing from your neighbors garden, but this sandwich might be worth a life of crime. I am advocating shooting critters that try to eat your garden, however. Let’s be clear. I am from Texas, after all.
This is the sort of sandwich that goes perfectly with homemade soup. Try our lemon chicken orzo soup or tomato soup with rice and spinach!
Caprese Grilled Cheese Recipe
- 1 Unsalted Butter
- 4 Semolina Bread About 3/4 inch thick
- 1 Tomato Heirloom
- 0.25 Fresh Mozzarella
- Fresh Basil Leaves
- Salt and Pepper To taste
- In a medium skillet over medium heat, add the butter and let it bubble for a bit. Add the bread and toast on one side until golden brown.
- Meanwhile, slice the tomato and fresh mozzarella into ½” slices.
- When the first side of bread is toasted, flip it and add the tomatoes and mozzarella. Stack the basil leaves on top. Place the second piece of bread grilled side-down on top of the mozzarella. Grill until cheese melts and bread is toasted.
- Slice in half and serve.