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Caprese Grilled Cheese

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Serves:
2 people
Prep Time:
10 minutes
Cook Time:
10 minutes
Just picture this for a second: melty grilled cheese…Caprese style with gooey mozzarella, earthy basil, sweet ripe tomato, and comforting homemade marinade sauce…on a sourdough…slathered in butter and then toasted to golden, crisp, gooey perfection.  @threebirdsonestove  @thefeedfeed

Ingredients

Copy Ingredients
2 tablespoons extra virgin olive oil, divided
1/2 sweet onion, finely chopped
Kosher salt and freshly ground black pepper to taste
3 garlic cloves, very thinly sliced
1 (6 ounce) can Tuttorosso® Tomato Paste
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
1/4 cup fresh parsley, roughly chopped
1/4 fresh basil, roughly chopped
1 tablespoon sugar
3 tablespoons whole milk, or oat milk
3 tablespoons freshly grated Parmesan cheese
parmesan rind, optional
4 sourdough bread, thick slices
8 ounces shredded mozzarella cheese
1/2 cup fresh basil leaves
1 heirloom tomato, medium, thinly sliced
2 tablespoons butter, salted and softened

Instructions

MAKE THE MARINARA
  • Heat 1 tablespoon olive oil in a large pot over low heat.  Add onion, season with salt and pepper.  Sauté until translucent, 7-8 minutes.  Add garlic, stir until fragrant, about one more minute.  
  • Add Tuttorosso Tomato Paste and Tuttorosso San Marzano Hand Crushed Tomatoes with Basil & Sea Salt, parsley, basil, and sugar.  Season again with salt and pepper to taste, stir to combine. Simmer over low heat with lid tilted for one hour, stirring frequently throughout. 
  • Incorporate milk, Parmesan cheese and rind. Continue to simmer over low heat, lid tilted, one and half hours, stirring frequently.  
  • Remove sauce from heat, remove and discard rind, place aside. 
MAKE THE GRILLED CHEESE
  • Coat top and bottom slices of sourdough bread with about 1 tablespoon Homemade Marinara Sauce (more if desired) on each. Top bottom slice with 4 ounces shredded mozzarella, 1/4 cup basil leaves and 2-3 tomato slices.  Top with other sourdough half. Slather the top and bottom of the sourdough with 1/2 tablespoon of salted butter on each. 
  • Transfer to a skillet or griddle over medium-high heat.  Cook until cheese is melted, flipping once or twice throughout for even cooking, until each side reaches a golden brown hue and a slightly crunchy toasted texture. 
  • Transfer finished grilled cheese to a cutting board.  Use a bread knife or other serrated knife to slice in half.  Serve Caprese Grilled Cheese with a bowl of warm Homemade Marinara Sauce for dipping.  Store any leftover sauce in a sealed, airtight container in the refrigerator or up to one week, or in the freezer for up to six months.  

 

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