Caprese Grilled Cheese Sandwich
Servings: 2 Sandwiches
Ingredients
- 1 loaf sourdough bread,, cut in 4 slices, ⅓" thick
- 1 Tablespoon butter
- 4 thin slices prosciutto
- 8 slices fresh mozzarella, drained
- 8 fresh basil leaves
- ¼ teaspoon dried crushed Red Pepper flakes,, I love heat, so I used ½ teaspoon!
- 2 Tablespoons olive oil
- 6 slices heirloom tomato,, ⅓" thick
Instructions
- Lightly butter one side of each bread slice.
- Put 2 slices of the bread off to the side.
- On your work surface, lay 2 slices of the bread, butter side down.
- Top each slice with:∼ 2 slices of Prosciutto∼ Basil leaves∼ 4 slices of Cheese
- Sprinkle with dried red pepper flakes.
- Top each open faced delicious beauty with remaining slice of bread, butter side up.
- In a skillet, over medium-high, heat the 2 Tablespoons of olive oil.
- Place each sandwich in the skillet. I like to weigh them down for even toastiness. (See Gr8 Tips below)
- Cook for about 5 minutes, or until toasted on bottom.
- Flip over.
- Cook for about 7 minutes longer, or until toasted on bottom and you see that yummy gooey goodness melting out!
- Remove top slice of bread and slide those beautiful heirloom tomato slices inside each sandwich.
- Cut in half, if you can wait!
Notes
Gr8 tips:
- No salt needed. Prosciutto is salty enough. We don't want your heart racing too much!
- I used a cast iron skillet. Once the sandwiches are in the skillet, I weigh them down for even toasty goodness with a small skillet or a saucepan with a can inside. Some people use a brick, but I don't have extra bricks lying around!
- You can use a panini maker. I find I have better results using the stove top.
Tried this recipe?Mention @Great8Friends or tag #gr8food!