Name: Grilled caprese sandwich
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread, 3/8-inch-thick; 4 oz low-sodium turkey breast; 1.5 oz fresh mozzarella cheese, sliced; 1.5 oz tomato, sliced 1/4-inch-thick; 1 1/2 tsp basil pesto; 3/4 tsp balsamic vinegar; 1 tsp salted butter, softened; 3 tbsp fresh basil leaves; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 5 min

Blot the tomato slices on paper towels for 1 minute to remove excess moisture. Spread the pesto on one side of each bread slice. On one slice, pesto-side up, layer the turkey and mozzarella. Top with the blotted tomato and fresh basil. Sprinkle the tomato with a small pinch of the salt, the black pepper, and the balsamic vinegar. Top with the second bread slice, pesto-side down.
Spread half the butter on the outward-facing side of the top bread slice. Heat a skillet over medium-low heat. Carefully place the sandwich in the pan, buttered-side down. Spread the remaining butter on the upward-facing side. Cover the skillet with a lid or a large plate to trap heat. Cook for 3 to 4 minutes until the bottom is deep golden.
Flip the sandwich and cover again. Cook for 3 to 4 minutes more, pressing gently with a spatula, until the second side is deep golden and the cheese is soft and melted. Remove from the pan and let rest for 1 minute before slicing in half. Done when cheese is melted and bread is golden.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes