Grilled Caprese Sandwich
Grilled Caprese sandwich stuffed with fresh mozzarella, tomatoes and basil pesto!
Grilled Caprese sandwich stuffed with fresh mozzarella, tomatoes and basil pesto!
- Carbohydrate 63.2213125000036 g
- Cholesterol 30.503125013081 mg
- Fat 13.5570812549349 g
- Fiber 2.68800010681152 g
- Protein 13.2805937500517 g
- Saturated Fat 7.84447500312533 g
- Serving Size 1 1 Serving (126g)
- Sodium 809.720000035045 mg
- Sugar 60.5333123931921 g
- Trans Fat 1.02844625034546 g
- Calories 425 calories
Step-by-step
- Warm frying pan over medium heat.
- Butter both sides of your bread and then grill one side.
- Once it has browned, flip bread over to brown other side.
- Turn heat to low.
- Then place pesto on the grilled side and the cheese on top.
- Allow cheese to melt a little, then place tomatoes on top of the cheese followed by the top piece of bread.
- Enjoy!
Golden, crisp sourdough bread encases a bubbling layer of fresh mozzarella and warm sliced tomatoes, bonded by fragrant basil pesto. Transforming a traditional Italian caprese salad into a hot skillet sandwich requires managing moisture. Fresh mozzarella contains high water content, which can release steam and make the bread soggy if heated too quickly. Sourdough bread provides a sturdy crumb that withstands this internal moisture while developing a rigid, shatter-crisp exterior.
Assessing doneness relies entirely on visual and textural cues rather than internal temperature tools. Toasting the bread on both sides prior to adding fillings ensures a structural barrier against the watery tomato juices. Watch the edges of the cheese slices where they contact the pan or bread; when the white surface loses its chalky opacity and transforms into a glossy, translucent pool that stretches under slight pressure, the dairy has reached its ideal melting point. Maintaining medium heat during the initial toast and dropping to low heat once the fillings are introduced prevents the exterior fat from burning before the center achieves thermal equilibrium.
Swapping the sourdough for a ciabatta loaf yields a similar structural integrity due to open-crumb fermentation.
