Caprese Grilled Cheese Sandwich with Arugula Pesto

• 总时间: 25 minutes

配料

Good sourdough or rustic bread

fresh mozzarella cheese, sliced

sliced summer tomatoes

Butter and olive oil for the pan

2 large garlic cloves

1/4 cup smoked Almonds (or toasted almonds, or pinenuts) (omit for Kio)

1 Cup packed Basil leaves (or flat leaf parsley)

2 Cups packed Arugula

1/3 C olive oil, plus 1 T

1/8 C fresh lemon juice

1/2 tsp kosher salt (if your almonds are salted, use less)

cracked pepper

步骤

Preheat oven to 375F

Make Arugula Pesto: Place garlic, almonds, basil and arugula in the food processor and pulse until finely chopped. Add olive oil, lemon juice, salt and pepper. Pulse until combined, scraping down sides as necessary. (This recipe is intentionally a little salty and quite lemony if tasted on its own. It’s meant to flavor the sandwich, or could be tossed with pasta, or even mixed with a little mayo (or veganaise) for a flavorful sandwich spread.)

Layer fresh mozzarella, tomatoes and arugula pesto between two slices of bread. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet. Lightly crisp and brown each side, then place in the hot oven. Bake until cheese is completely melty, about 10 minutes.

Add fresh arugula if you like!