Caprese Grilled Cheese Sandwich with Arugula Pesto
Grilled Caprese Sandwich with Arugula Pesto- a toasty, melty grilled cheese sandwich with flavorful arugula pesto.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Good sourdough or rustic bread
- fresh mozzarella cheese, sliced
- sliced summer tomatoes
- Butter and olive oil for the pan
- 2 large garlic cloves
- 1/4 cup smoked Almonds ( or toasted almonds, or pinenuts)
- 1 Cup packed Basil leaves( or flat leaf parsley)
- 2 Cups packed Arugula
- 1/3 C olive oil, plus 1 T
- 1/8 C fresh lemon juice
- 1/2 tsp kosher salt (if your almonds are salted, use less)
- cracked pepper
Instructions
- 1
Preheat oven to 375F
- 2
Make Arugula Pesto: Place garlic, almonds, basil and arugula in the food processor and pulse until finely chopped. Add olive oil, lemon juice, salt and pepper. Pulse until combined, scraping down sides as necessary. (This recipe is intentionally a little salty and quite lemony if tasted on its own. It’s meant to flavor the sandwich, or could be tossed with pasta, or even mixed with a little mayo (or veganaise) for a flavorful sandwich spread.)
- 3
Layer fresh mozzarella, tomatoes and arugula pesto between two slices of bread. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet. Lightly crisp and brown each side, then place in the hot oven. Bake until cheese is completely melty, about 10 minutes.
- 4
Add fresh arugula if you like!