Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 4
AuthorChristine Datian, Las Vegas,
Here's a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak.

How to Make It

Step 1
1

Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

Step 2
2

Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

Step 3
3

Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

Step 4
4

Note: Nutritional analysis is per sandwich.

Ingredients

 8 slices (about 11 oz.) rustic sourdough or Italian country bread
 2 large garlic cloves, halved
 1 tablespoon olive oil
 8 slices (6 oz.) mozzarella cheese
 2 ripe heirloom tomatoes, thinly sliced
 1/2 cup thinly sliced roasted red peppers
 16 large basil leaves
  About 1/2 tsp. kosher salt
  About 1/2 tsp. pepper

Directions

Step 1
1

Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

Step 2
2

Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

Step 3
3

Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

Step 4
4

Note: Nutritional analysis is per sandwich.

Grilled Caprese Sandwiches