Yes, yes, I know that caprese by definition includes tomatoes, and that I’ve committed unforgivable sins against Italia by slopping some random substitute onto mozzarella, fresh basil, and balsamic, and then making it into a sandwich. But will you forgive me if I tell you how amazing it is and then tell you how to make it?
I knew you would. Thanks. You’re the best.
Stone fruits like nectarines and peaches are amazing with creamy mozzarella and peppery basil. I’m sure it would be great as a salad, but I’ve been eating a lot of salads lately so I’m coming from a place of “why would I eat something out of a bowl when I can slap it between two big fat slices of sourdough and heat it up?”
Okay, I’m not sure if that’s a real place. But this sandwich makes me not care. Grab a nectarine or two and enjoy one yourself!
|Nectarine Caprese Grilled Cheese||
- 2 slices sourdough (or other sandwich) bread
- 2 tsp balsamic vinegar
- 1 nectarine, thinly sliced
- 2 oz part-skim mozzarella, sliced
- ¼ cup fresh basil, chopped
- 1 tbsp butter
- Melt butter in a medium frying pan over medium-low heat.
- Brush the balsamic on the inside of both slices of bread.
- Place 1 oz of the mozzarella on top of the balsamic side of one of the bread slices. Layer the nectarine slices on top of the cheese and top with the basil. Place the rest of the mozzarella on the basil and top with the other slice of bread, balsamic side in.
- Transfer the sandwich to the frying pan and use another heavier frying pan (or grill press) to weigh down the sandwich. Cook for about two minutes.
- Flip the sandwich over and cook for another 1½-2 minutes, until bread is golden brown and cheese is melted. Serve immediately.