Best Grilled Caprese Sandwich Recipes

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FRAL'S CAPRESE SANDWICH ON GRILLED CIABATTA BREAD



Fral's Caprese Sandwich on Grilled Ciabatta Bread image

In an attempt to turn a salad we saw on TV into a sandwich for a tailgate party We came up with this...Grilled garlic Ciabatta bread slathered with a garlic mayo and peppercorn mustard mixture on both top and bottom and filled with grilled balsamic eggplant slices, arugula, roasted red peppers, fresh mozzarella and fresh basil. Man that sandwich is reallly good...and good for you. Fran says you can taste every ingredient in every bite.

Provided by al.andrepont_119303

Categories     Lunch/Snacks

Time 1h

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 12

1/2 cup prepared mayonnaise
4 garlic cloves, smashed to a paste
1/4 cup peppercorn mustard
salt & freshly ground black pepper
1 medium eggplant, sliced crosswise
3 tablespoons balsamic vinegar, for basting (the good stuff)
2 tablespoons canola oil
2 red bell peppers, roasted and peeled
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 lb fresh mozzarella cheese, thinly sliced
1 cup fresh basil leaf
1 cup baby arugula

Steps:

  • Combine the mayonnaise, peppercorn mustard (or any spicy mustard) and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate to let the flavors meld while you work on the rest of the sandwich.
  • Heat a grill to high.
  • Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
  • When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly. Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese. Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.

Nutrition Facts : Calories 319.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 45.4, Sodium 556, Carbohydrate 17.4, Fiber 6.7, Sugar 8.5, Protein 16

GRILLED CAPRESE SANDWICH



Grilled Caprese Sandwich image

This sandwich is the perfect summer sandwich. It is fresh, light and it's grilled...what else could you ask for on a hot summer evening? These can also be made on the stovetop or a panini press.

Provided by GotBoxer

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices Italian bread, sliced 3/4-inch thick
8 slices fresh whole milk mozzarella cheese
2 roma tomatoes, sliced
2 tablespoons fresh basil, minced
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup olive oil
3 tablespoons fresh parmesan cheese, shredded
1/4 teaspoon garlic powder

Steps:

  • On four slices of bread layer the mozzerella cheese and tomatoes.
  • Sprinkle with basil, vinegar, salt and pepper.
  • Top with remaining slices of bread.
  • In a small bowl combine oil, parmesan cheese and garlic powder.
  • Brush over both sides of each sandwich and either place on a grill over medium heat, or cook in a skillet until golden brown.

CAPRESE GRILLED CHEESE SANDWICH



Caprese Grilled Cheese Sandwich image

These caprese grilled cheese sandwiches are a delicious comfort-food classic that the whole family will love.

Provided by Eat Good 4 Life

Yield 4 servings

Number Of Ingredients 8

Ingredients
2 tomatoes, sliced about 1/2 inch thick
2 - 4 tbsp olive oil
4 tbsp pesto sauce
4 oz Arla® sliced Fontina cheese
4 oz Arla® sliced Havarti cheese
12 - 15 basil leaves
8 slices whole grain bread

Steps:

  • Instructions
  • Heat a large griddle or skillet over medium heat.
  • Brush the outsides of each slice of bread with olive oil, then brush the other side with pesto. Layer sandwich with one slice of Havarti and Fontina cheese, followed by tomatoes and basil. Finish with a slice of bread. Place sandwiches in the prepared griddle until cheese is melty and each side is golden, about 3-5 minutes per side. Serve immediately.

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