Caprese Grilled Cheese

Name: Caprese Grilled Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 sweet onion; Kosher salt and freshly ground black pepper to taste; 3 garlic cloves; 1 (6 ounce) can Tomato Paste; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1/4 cup fresh parsley; 1/4 fresh basil; 1 tablespoon sugar; 3 tablespoons whole milk; 3 tablespoons freshly grated Parmesan cheese; parmesan rind; 4 sourdough bread; 8 ounces shredded mozzarella cheese; 1/2 cup fresh basil leaves; 1 heirloom tomato; 2 tablespoons butter

Would You Cook This Again?

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.

Get Inspiration and More from Tuttorosso

Caprese Grilled Cheese

Ingredients

Instructions

Related Recipes

Reviews