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