So here’s the thing with my grilled caprese sandwich recipe… I use spinach leaves instead of basil. To me, spinach tastes wayyy better, not to mention all the healthy goodness in spinach leaves. However, if you’re a basil lover, please feel free to use basil instead of spinach. (I also grill both sides of the bread, the outside and the inside, but I’ve noticed some recipes don’t do that.)
Either way, mozzarella + tomato = WIN. Such a great combo.
My friends made two trays of mini capreses (cherry tomatoes, basil and mini mozzarella balls on toothpicks) for a cookout I had last week, and they were gone within an hour. Delish.
As always, I use sprouted grain bread for all my sandwiches because it’s the healthiest option, but you’re welcome to use your bread of preference.
|Grilled Caprese Sandwich|| |
- 2 slices sprouted grain bread
- 2 slices part-skim fresh mozzarella cheese (about ¼ inch thick)
- 2 slices tomato (1/4 inch thick)
- 4 spinach leaves
- Olive oil, balsamic vinegar, sea salt and pepper
- Brush a layer of olive oil onto the outside of each slice of bread, spreading evenly, then flip over and brush a layer onto the inside.
- Heat your skillet to medium heat and grill the outside of each slice of bread until brown.
- Flip the slices of bread over, and place the mozzarella slices on top of one of the slices (placing on the grilled side of the bread.)
- Layer the tomatoes on top of the cheese and season them with salt and pepper. Top with spinach leaves and the other slice of bread.
- Cook sandwich for 2-3 minutes per side until brown. Serve with a drizzle of balsamic over the top.