in the kitchen

in the kitchen

Thursday, January 31, 2013

Grilled Fresh Mozz Sandwiches

I don't have a George Foreman grill but my daughter Sophie does. She whipped up some fabulous sandwiches the other day and said I could share the recipe with everyone. You'll love it!
Grilled Fresh Mozz Sandwiches
For each sandwich:
2 thin slices sour dough bread
balsamic glaze
Fresh mozzarella slices
cilantro pesto
spinach or baby arugula
roasted red peppers, bottled or home made
Heat a grill to medium hot. Spread one slice of bread with balsamic glaze and place the mozz on top. Spread the other slice of bread with the pesto. Place the peppers on the mozz then top with the spinach or arugula and the pesto-ed slice of bread. Butter the sandwich and place butter side down on the grill plate. Quickly butter the bread that is facing up, close the grill and cook for about 4 minutes or until the mozz is melted.
Hints: It works best if the cheese ends up on top of the veggies. Use commercial balsamic glaze or this recipe. Olive oil may be used instead of the butter. Red peppers can be roasted in the oven or over an open flame. Peel off the charred skin when cooled. Or buy them already roasted packed in olive oil. A basil pesto would of course be great on this sandwich.

Don't you just love getting invited to lunch? When Sophie calls and says she is cooking, would I like to come? I am thrilled. Why don't you buy some fresh mozz and invite someone over? I bet they will be thrilled, too.

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