Grilled Calabrian Caprese Sandwich

Posted by Annette Bellisari on


Grilled Calabrian Caprese Sandwich

Servings: 2


4 thick slices of fresh bread

3.5 oz or 8 thick slices fresh mozzarella cheese (about 1/2 an inch thick)

2 ripe Roma or vine ripened tomatoes, sliced

1/4 red onion, sliced thinly

10 fresh basil leaves, roughly chopped

1-2 tablespoons garlic olive oil*

2 Tablespoons of Calabrian & Sweet Tomato Fennels Spread

3.5 ounces of Sun Dried Tomatoes


Spread Bellisari's Calabrian and Sweet Tomato Fennel Spread on the bread and layer with cheese slices, tomatoes, onion slices and chopped basil. Top both pieces with remaining bread, and brush over the outside of the sandwich with the garlic olive oil.

Cook on a pre-heated nonstick pan/skillet over low - medium heat sprayed with cooking oil (or a drizzle of olive oil) until brown and golden on both sides and cheese has melted. You can also cover the pan with a lid to ensure melty cheese.

*If you do not have premade garlic olive oil rub a clove of peeled fresh garlic on the bread before brushing with olive oil.

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