Roasted Tomato Caprese Grilled Cheese.
Well, for me.
I actually planted something, like a vegetable, in a pot! At my house.
I had a bag of manure on my driveway and everything and I’d like to think that this is the start of a new me, buuuuut I complained the entire time. Not so surprising.
And yes, on this blog we declare tomatoes a vegetable. Seriously, don’t even start.
Ooooh so look at this bread.
So seedy right? Seedy in the good way, not seedy in the creeper way. It’s the harvest bread from Whole Foods and I could just chomp the entire loaf down in a few bites. It’s that fabulous.
…and look at this…
SO MANY VEGETABLES. Not the vegetables I planted, but so what?
Well, okay whatever. Maybe not. But lots of green and red stuff. Things that you can trick yourself into thinking are straight up veg. Basically I ate a salad on seeded bread.
Some of you may recall how over the last two years I’ve developed a snack fascination with toasted baguettes covered in tomatoes, basil, balsamic and fresh mozz to the point of golden bubbles. A very healthy addiction of sorts.
This is that, with another little bread hat. And roasted tomatoes…
These tomatoes get so sweet… and are almost reminiscent of a sauce right there on the sandwich. Sort of makes me want to like tomato sauce. Plus, we all know that roasting is the ONLY way I’ll eat anything that grows outdoors and is not of the fruit variety. With the melty cheese and the basil leaves… it was totally summer on a plate.
But the best part by far is the balsamic reduction, especially since I am a vinegar freak. I’ve been chewing on brine-y things since my crawling days, like olives and pickles and what not, so a sandwich like this appeals to both my sweet and sour side. And seriously, anytime something that looks like this can be considered healthy is pretty much the best day ever. Monday, you’re okay.
Roasted Tomato Caprese Grilled Cheese with Balsamic Glaze
6 tomatoes (vine or roma), sliced about 1/2 inch thick
1-2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup balsamic vinegar
3-4 ounces fresh mozzarella
12-15 basil leaves
4 slices seedy bread
Preheat oven to 325 degrees. Place tomatoes on a nonstick baking sheet and drizzle with olive oil, salt and pepper. Roast for 45-50 minutes. While tomatoes are roasting, add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and let sit.
Once tomatoes are finished, heat a large griddle or skillet over medium heat. Brush the outsides of each slice of bread with olive oil, then place mozzarella on one slide, followed by tomatoes, basil (feel free to shred it if you’d like), more tomatoes and more mozzarella. Cook until cheese is melty and each side is golden, about 5 minutes per side. Serve immediately drizzle with balsamic.
FYI… this is my dinner tonight. Again.