Grilled cheese sandwiches was one of the first things I ever learned how to make. I remember when I was about eight years old grabbing a chair from the dining room and bringing into the kitchen right next to the counter, standing on it, and watching as my mom would show me how to slice the cheese and butter the bread. We used to have it for dinner sometimes, and I thought that it was the best thing ever.
As you know, I am still without a kitchen. Eric has been working hard on trying to finish the hardwood, but with only an hour in the evening to work on it, he hasn’t gotten as far as he’d like. Good think tomorrow is Saturday! And good thing I have a dad who knows all about this and is willing to help. I am praying my kitchen will be back to normal by Sunday. However, I really shouldn’t complain. It hasn’t even been a week since we took out the carpet! Maybe God is teaching me patience…
Anyway, I haven’t cooked or baked (which is killing me!) very much this week because the disorganized and cluttered kitchen is stressing me out, but when I saw a picture on Pinterest on some type of this grilled cheese, I knew I had to make them. (And get over the fact that I my kitchen was a mess. It was no excuse not to cook. Well, at least not a reasonable one for me.)
Other than how amazing they taste, the next best thing about these sandwiches is that you only need five ingredients: pesto, fresh mozzarella, tomatoes, butter, and bread. These are an adult version to the grilled cheese we knew as kids. Enjoy! xoxo
Caprese Grilled Cheese
4 slices sourdough bread (or any other artisan bread)
Butter or margarine
1 tomato, thinly sliced
Fresh mozzarella, thinly sliced
Pesto, store-bought or homemade
Heat a large skillet over medium heat.
Butter one side of each sourdough bread slice. Spread pesto on the underside of each slice. Place two bread slices, butter side down, on the skillet. On top of the pesto side, layer the mozzarella and tomato slices. Cover with remaining bread slices, making sure the pesto is down, sandwiched in the middle, and the butter side is up.
Cook until cheese starts to melt and bread is a golden brown, then flip. Continue to cook until the underside is golden brown and toasted, and cheese is fully melted. Transfer sandwich from the skillet onto a cutting board. Cut diagonally and serve.
Makes 2 sandwiches