caprese: [kuh-prey-zey, ‐zee]
adjective, prepared with fresh mozzarella, tomatoes, and basil leaves and drizzled with olive oil: a caprese salad; caprese sandwiches; pizza caprese.
a.k.a. SAVORY DELICIOUS GOODNESS. I’m talking Panera-Bread-worthy. Oh my god. A few weeks ago I tried a similar version of this recipe with avocado as a substitute since basil wasn’t lying around, but after a huge shopping spree at Costco today, I had all the ingredients I needed for this godly creation.
…and boy am I pissed I only made two.
Roasted Tomato Caprese Grilled Cheese with Balsamic Vinegar Glaze
Ingredients: (serves 2)
4 slices sourdough bread
2 tomatos (vine or roma), cut into 1/2-inch thick slices
3-4 ounces fresh mozzarella
1-2 tablespoons olive oil
salt and pepper to taste
1/2 cup balsamic vinegar
12-15 basil leaves
Preheat the oven to 325 degrees. Place tomatoes on a nonstick baking sheet and drizzle with olive oil, salt and pepper. Roast the tomatoes for 45-50 minutes. Meanwhile, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for 10-15 minutes until liquid begins to resemble syrup. Pour vinegar into a bowl and set aside to sit.
Once tomatoes are finished, brush both sides of each slice of bread with olive oil and place into a large griddle over medium heat. Add mozzarella cheese to one side, followed by tomatoes, followed by basil leaves, followed by cheese and bread. Grill until cheese is melted and each side is golden and crispy.
Once the sandwiches are finished, serve immediately and drizzle with balsalmic glaze. Enjoy!