A twist on a summer salad favorite brings new life to grilled cheese! This recipe pairs Pickle Creek Genovese Basil & Roma Tomato Infused Olive Oil with Pickle Creek Strawberry Basil Balsamic Vinegar and is fresh and delicious any time of the year!
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Caprese Grilled Cheese
Ingredients
- 2-3 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
- 4 slices ciabatta bread
- 1/4 c Pickle Creek Strawberry Basil Balsamic Vinegar
- 4 slices mozzarella cheese
- 2 slices tomato
Ingredients
- 2-3 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
- 4 slices ciabatta bread
- 1/4 c Pickle Creek Strawberry Basil Balsamic Vinegar
- 4 slices mozzarella cheese
- 2 slices tomato
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Instructions
Heat a large skillet over medium heat. Add 2-3 Tbsp Genovese Basil & Roma Tomato Olive Oil and swirl to coat the bottom of the skillet.
Place 2 slice of bread in the skillet and top each with 2 slice tomato and 2 slices mozzarella. Finish each sandwich with one of the remaining slices of bread.
Let cook until the first side is golden brown, 3-4 minutes. Use a spatula to flip the sandwiches and cook until the other side is golden brown and cheese is melty, another 3-4 minutes.
While sandwiches cook, slowly heat 1/4 c Strawberry Basil Balsamic over low heat, stirring frequently, until reduced by half. Lift the bread from the tomato side of the sandwich, and drizzle reduced balsamic over the tomato. Put the sandwiches back together & enjoy!
