This past Wednesday was National Cheese Day, so I obviously had to celebrate during my lunch hour. My first idea was to simply make a grilled cheese, but that’s no way to celebrate a holiday honoring the greatest food on the planet. I remembered I had some roma tomatoes and mozzarella left from a previous recipe, plus with my quickly growing basil plant in the garden, I had to go caprese!
2 pieces bread (I used Udi’s Gluten-Free White Sandwich Bread)
Extra virgin olive oil
4 slices roma tomato
3 fresh basil leaves, roughly chopped or torn
1 handful mozzarella cheese
Heat a skillet over medium heat. Meanwhile, drizzle olive oil on one side of each slice of bread. Then sprinkle some garlic powder and pepper over the olive oil.
Once the skillet is heated, place one slice of bread olive oil side down in the pan. Layer 1/2 of the mozzarella on the bread, followed by the 4 slices of roma tomatoes. Then spread the basil leaves over the tomatoes evenly, followed by the remainder of the cheese. Add the second slice of bread, olive oil side up.
Heat the sandwich, flipping once, until bread is golden brown on both sides. If your cheese isn’t melting fast enough, place a pot lid over the skillet to trap some heat and melt the cheese more quickly.
All done! Easy, delicious lunch. Happy belated National Cheese Day!