Open-Faced Grilled Caprese Sandwich

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh leaves
  • 2 Garlic cloves
  • 2 Tomatoes, vine-ripe

• Condiments

  • 1 cup Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Bread & Baked Goods

  • 1 lb Francese or ciabatta loaf

• Dairy

  • 12 oz Stella fresh mozzarella

Found on omgfood.com

Ingredients

• 1 cup balsamic vinegar
• ⅓ cup olive oil
• 2 garlic cloves
• ½ teaspoon kosher salt
• 1 pound Francese or ciabatta loaf
• 12 ounces Stella Fresh Mozzarella
• 2-3 vine-ripe tomatoes
• ½ cup fresh basil leaves

Directions

• In a medium-sized saucepan, add the cup of balsamic vinegar and bring to a boil over medium-high heat. Let come to a boil.
• Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
• Remove from heat when the balsamic has reduced by half. Move to another container and let cool. Store in the fridge until ready to use.
• Peel and mince or crush the garlic and add it to the olive oil in a measuring cup or small bowl. Add in the salt and stir to combine. Set aside.
• Slice the bread horizontally to create two flat pieces for your open-faced sandwich. If the top is too rounded to lay flat on a surface, slice off a thin layer.
• Slice the tomatoes and fresh mozzarella into even-sized rounds.
• Thinly slice the basil leaves, creating a chiffonade.
• Preheat the grill over medium-high heat.
• Add the bread to the grill, close the lid, and toast 1-2 minutes per side. Remove from heat.
• Reduce the heat on the grill to medium.
• With the toasted bread sliced side up, assemble with cheese and tomatoes. Top with basil.
• Return the open-faced sandwich to the grill, close the lid, and let cook for 8-10 minutes, until the cheese has melted, the tomatoes and basil have softened, and the bread has toasted.
• Remove from heat and slice into 6 rectangular pieces to serve as a main dish or 12 squares to serve as an appetizer.
• Lightly drizzle with some balsamic reduction and serve.