What you'll be getting:

Grilled Caprese Cheese Sandwich

with Side Salad

Per Serving

70 g fresh mozzarella 

chiffonade of basil

1.5 slices of Brandywine tomatoes

2 pieces buttered bread (Big River) 

100 g salad fixings (carrots, cucumbers, tomatoes, peppers) 

50 g lettuce

2 T salad dressing (basalmic vinegar, avocado oil, mustard, lemon juice, sage, thyme, parsely, salt and pepper, nutritional yeast)

Equipment needed: a pan, mixing bowl for salad

 

 

The bread is buttered and put together so that it's less messy. Start heating up the pan on medium heat, if you have it at too high of a heat you will burn the bread and not evenly melt the cheese. Pull the bread apart. 

Place one piece of bread, buttered side down, in the pan. 

Place half of the cheese on the bread. 

Top with tomato slices and basil. 

Place the rest of the cheese on top of the tomatoes. 

Place the other piece of bread on top, butter side up. Cook for 3 minutes on each side. 

While the sandwiches are cooking for the final 3 minutes, you can toss the salad with the dressing, and plate. 

After 3 minutes, flip and cook for another 3 minutes. 

After 6 minutes, check to make sure the cheese has melted on both sides, if it has, you can transfer to a cutting board and slice in half. From start to finish this dinner takes 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630