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one golden pressed ciabatta grilled-cheese sandwich cut into two halves with melted white fresh mozzarella, thin red tomato slices and small green basil ribbons inside on an ordinary plate, with no chicken, balsamic drizzle or garnish sprigs
Rachel Kim

Caprese Grilled Cheese

Fresh mozzarella needs a little drying time before it goes into grilled cheese, especially beside a ripe tomato. Salt and blot the tomato too. Ciabatta's open crumb can hold the melted cheese, but it won't keep a pool of tomato water from soaking the bottom. Put the basil inside in thin ribbons, keep the filling in one flat layer and press gently with a spatula so the cut sides of the roll settle against the cheese as it warms.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 small ciabatta rolls about 4 oz each, split horizontally
  • 5 oz fresh mozzarella cut into 1/4-inch slices
  • 1 medium ripe tomato cut into thin slices
  • 1/4 tsp fine salt
  • 4 large fresh basil leaves thinly sliced
  • 1/8 tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Lay mozzarella on paper towels for 10 minutes and blot dry. Salt tomato slices, let them stand for 10 minutes alongside the cheese, then blot away released liquid.
  2. Divide half the mozzarella over the bottom ciabatta halves. Add one flat tomato layer, sliced basil and black pepper, then the remaining mozzarella and top halves.
  3. Brush the outside faces lightly with olive oil. Heat a large skillet over medium-low heat.
  4. Cook sandwiches for 4 to 5 minutes per side, pressing gently with a spatula and covering for 2 minutes after turning, until the crust is golden and mozzarella is soft throughout.
  5. Rest for 1 minute and cut each sandwich across the middle before serving.