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Caprese Grilled Cheese

This delicious sandwich recipe comes from Connie Debner of The Black Sheep Coffee Baa, which opened in 2015 in Greene, IA. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Main Course, Sandwich
Cuisine: American
Keyword: basil, garlic, pesto, tomatoes
Season: Spring, Summer
Diet: Vegetarian
Servings: 4 sandwiches
Calories: 415kcal
Author: Connie Debner, manager of Black Sheep Coffee Baa

Equipment

  • Food Processor

Ingredients

Pesto

  • 1 cup basil* leaves, fresh
  • 1 tbsp walnuts
  • 1 clove garlic*
  • ¼ cup parmesan cheese
  • ¼-⅓ cup extra virgin olive oil

Sandwich

  • 4 slices bread we love Sheepherder's Bread, the Baa is famous for this loaf!
  • 4 slices provolone cheese or mozzarella cheese
  • 1 tomato* sliced

Instructions

  • To make pesto, combine first 4 ingredients in food processor and blend well. Add oil to desired consistency. Will store in refrigerator for 1 week.
  • To make sandwich, butter the outside of the bread slices. On the non-buttered side of 2 bread slices, spread pesto. Top with cheese, tomato slices, and remaining bread, butter side out. Grill for 3 minutes on each side or until desired yummy factor is reached! Enjoy!!!

Nutrition

Calories: 415kcal | Carbohydrates: 37g | Protein: 15g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 599mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 3mg