All of the flavors of a caprese salad in a flavor-packed grilled sandwich. Juicy tomatoes, gooey mozzarella cheese, and a garlicy pesto aioli standing in for the basil.
A perfect lunch or light dinner sandwich. It’s even vegetarian, if that’s your thing!
This post may contain affiliate links
Last week I made a Fresh Homemade Basil Pesto because my basil plant was going nuts. There’s still a ton of it out there! You can see what it looked like when I bought it and what it looks like now. I foresee a how-to post soon about how to dry it.
So before I send the rest of this batch to the freezer, I want to make an aioli with it.
By the way, you can absolutely use a jarred pesto for this recipe.
Aioli sounds fancy but it’s just equal amonts of pesto and mayo. I make my pesto with lots of garlic so I don’t usually add any extra. If you’re using a jarred pesto you might want to add a pinch of garlic powder, but that’s a matter of personal preference.
I’m mixing just enough for 2 caprese grilled cheeses but you can easily mix up a double or triple batch. I don’t mx up more than I can use in a few days. It’s delicious on just about any sandwich. Except a pb&j. Ew!
My tomatoes, by the way, were expertly sliced by my darling hubby when we had burgers the other night. I can’t slice to save myself, that’s why I have a mandolin slicer.
Plum tomatoes are probably more authentic, but I already had these and wanted to use them up.
While your pan is heating mix the pesto and mayo together and set it aside.
Next, butter the first slice of bread and lay it butter-side-down in the pan.
Then spread it with up to a tablespoon of the aioli. This stuff is pretty potent so don’t spread it on too thick.
Layer on the cheese and tomato. Fresh mozzarella can be found just about anywhere, Hubby got this package for me at Walmart. Bonus, it was presliced! Because, again, I don’t slice well.
I don’t recommend using shredded mozzarella because it goes everywhere when you try to flip the sandwich.
Next, spread the second piece of bread with more of the aioli and place it aioli-side-down over the tomatoes; then butter the top.
When your sandwich is your version of golden brown perfection, carefully turn it.
Then cook it until the other side is brown and the cheese is melted.
Repeat for the second sandwich.
If you try this recipe or have a tip to make it better, be sure to comment below ⇓⇓⇓. Click on the first and/or last picture to pin it to your Pinterest boards. And click on the social media options to share it. Be sure to sign up for my newsletter ⇒⇒⇒ to get new recipes in your inbox as they happen!