When I was asked to come up with a unique grilled cheese recipe for the Wisconsin Milk and Marketing Board and their “Grilled Cheese Academy“, I thought, why not take my spring favorite salad and make it a grilled cheese. Caprese Grilled Cheese is the simple combination of tomatoes, mozzarella, basil, balsamic vinegar and olive oil. I added avocado to mine. Feel free to use your favorite bread and any other ingredients you like.
Caprese Grilled Cheese
8 slices Challah or sour dough bread (1-inch thick)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
1. Heat griddle or large sauté pan over medium heat. Brush one side of each bread slice with olive oil. Brush other side of bread with balsamic vinegar. Place bread, oil side down, on griddle. Layer mozzarella cheeses, tomato, basil and avocado, if desired. Season with salt and pepper, if desired. Cover with top halves of bread. Cook until bread is golden brown and cheese is slightly melted about 3 to 4 minutes, turning once during grilling. Repeat with remaining sandwiches, if needed.