Ingredients

  • 8 slices rustic sourdough bread, sliced
  • 2 lbs. fresh mozzarella cheese, sliced ⅛ inch to ¼ inch thick, slices at room temperature before assembling sandwich
  • 2-3 large heirloom tomatoes, sliced ¼ inch thick
  • 1 ½ cups packed basil leaves, measured first then chopped
  • 2 garlic cloves, press through a garlic press or finely minced
  • ½ cup olive oil
  • ½ cup balsamic vinegar
  • 1 tbs. sriracha sauce or more if you dare
  • sea salt and cracked black pepper, to taste
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grilled-caprese-sandwich

Grilled Caprese Sandwich with Balsamic-Sriracha Dipping Sauce


This sandwich is creamy, juicy, and basil-licious. The balsamic-sriracha dipping sauce adds the right spunk to this grilled sandwich.

Directions

Preheat a skillet or comal over medium to low heat.

In a medium size bowl, add the olive oil and pressed garlic and whisk to combine. Add the basil and fold the ingredients together. Set aside.

In a small bowl, add the balsamic vinegar and sriracha and mix with a fork until combined. Set aside. You can divide the mixture into 4 mini bowls (approximately 2 tablespoon per serving).

To assemble sandwich:

Brush both sides of your bread slices with the olive oil from the basil-garlic mixture (using only the oil). Lightly grill both sides, then remove from heat and start assembling with 2 slices of mozzarella cheese on both slices of the bread. On one slice of the bread layer with 2 large slices of tomatoes and cracked black pepper and salt to taste. On the other slice of the bread, add a large spoon full of the basil- garlic olive oil (making sure you get a substantial amount of basil on the sandwich). Place the two slices of bread together and grill until cheese is beginning to soften/melt and bread is a toasted golden brown. Slice sandwich and serve with a side of the balsamic-sriracha dipping sauce.

Makes: 4 large sandwiches

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Adriana’s Tip –

These make great appetizers when entertaining. Make the sandwich as instructed above and simply cut each sandwich into wedges or squares and serve with individual balsamic-sriracha dipping sauce in mini tiny bowls.

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