California Caprese Grilled Cheese
 
Prep time
Cook time
Total time
 
Sundried tomato pesto, creamy mozzarella, and rich avocado, all sandwiched between hearty, seeded bread and drizzled with balsamic glaze.
Author:
Recipe type: Sandwich, Grilled Cheese
Cuisine: Vegetarian
Serves: 1
Ingredients
California Caprese Grilled Cheese
  • 2 slices of your favorite bread (I LOVE Early Bird Multi Seed from Whole Foods)
  • ½ avocado, sliced
  • ½ roma tomato, sliced thin
  • 1-ounce fresh mozzarella, sliced thin
  • 2 tablespoons sun-dried tomato pesto, recipe follows
  • 3 or 4 fresh basil leaves
  • ¼ cup balsamic vinegar
  • Olive oil for brushing
Sundried Tomato Pesto
  • ¼ cup sundried tomatoes, soaked in water for 5 minutes
  • 3 tablespoons fresh basil leaves
  • 2 cloves garlic
  • 1 tablespoons olive oil
Instructions
  1. Put the balsamic vinegar into a small saucepan. Bring to a boil, and then reduce to a simmer for 10-15 minutes. It will thicken and be syrupy. Set aside.
  2. If your sun-dried tomatoes are in the jar, rinse them thoroughly. If your sun-dried tomatoes are in a bag, hydrate them in a bowl with water for about 5 minutes, and then drain.
  3. Combine the sun-dried tomatoes, garlic, basil, and salt in the food processor. Pulse until the sun-dried tomatoes are finely chopped. Pour the olive oil in while the processor pulses.
  4. Scoop a tablespoon of the pesto onto each slice of bread, then top one side with the tomatoes, mozzarella, avocado, and basil. Top with the other slice of bread, then brush both sides with olive oil.
  5. Grill in a panini press until golden and melty, or in a small non-stick pan, flipping after a few minutes so both sides become golden.
  6. Top with a bit of balsamic drizzle, and then dig in.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/02/26/california-caprese-grilled-cheese-sandwich/