10 May 2018

Ahhh, the comfort of a hot Grilled Cheese.  This takes me back to my younger years when Mom would make this for us kids, for a quick lunch or dinner. That crispy outside crust with that oozy gooey melted cheese.  What kid or even adult could resist it.

I remember camping one year and for lunch, my Mom added a slice of tomato inside my sandwich.  My first thought was oh no, it’s ruined. I have to admit, it became a favorite and I was certainly a fan.

For this recipe, I wanted to kick it up a notch. Besides, it’s what I do. My friend gave me some big, ripe red and yellow tomatoes.  My decision…I am making a Caprese grilled cheese.  How pretty they would look too if the center of the slice of tomato, was visible on the top.  A heart shape cut out was necessary. Give this easy, light and delicious recipe a try.  You will love how the sandwich pops with the nuttiness of the bread, basil pesto, and balsamic glaze.

Knife and fork, let’s eat!

Gluten Free Grilled Cheese – Caprese Style

Ingredients
  • 4 slices Three Bakers Max Omega Bread
  • 2 TBS butter
  • 4 TBS basil pesto, found in most grocery stores
  • 2 slices fresh mozzarella cheese or other
  • 2 slices tomato, 3 to 4 inches round
  • 4 TBS balsamic glaze, found in vinegar isle
Directions
1.  With cookie cutter; stamp out a heart or circle shape in center of two slices of bread.
2.  Butter one side of each slice
3.  Add two slices (non cut) bread in preheated (low/medium heat) non stick skillet, buttered side down.
4.  Spread pesto, add cheese and tomato.  Add the cut out slice of bread on top, buttered side .  Carefully flip when golden brown.
Serves 2
Note:  This recipe can also be toasted or pressed in panini press
Note:  Size the cookie cutter against the slice of bread to get the correct size
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