Oct
29

Lunch today was caprese grilled cheese sandwiches. No recipe required, because it’s pretty obvious: cram slices of mozzarella, tomato, and pesto between pieces of bread, brush the outside of the bread with butter or oil, and lightly fry to melt the cheese. I found it worked better if I put a lid on the frying pan to trap more heat in and make sure the cheese was properly melted. I also made my own pesto for this, because I don’t like pine nuts so pre-made stuff isn’t to my taste. Authenticity demands that pesto is ground by hand in a pestle and mortar, but I’m far too busy and important (read: lazy and inept) for that. Instead, I simply used a small blender to combine a handful of basil leaves, a few table spoons of grated parmesan, a diced clove of garlic, some salt and pepper, and enough decent quality olive oil to give a gloopy consistency. This worked well enough for the sandwiches, though I daresay it’s not the last word in pesto-ness. —Rich

Lunch today was caprese grilled cheese sandwiches.

No recipe required, because it’s pretty obvious: cram slices of mozzarella, tomato, and pesto between pieces of bread, brush the outside of the bread with butter or oil, and lightly fry to melt the cheese. I found it worked better if I put a lid on the frying pan to trap more heat in and make sure the cheese was properly melted.

I also made my own pesto for this, because I don’t like pine nuts so pre-made stuff isn’t to my taste. Authenticity demands that pesto is ground by hand in a pestle and mortar, but I’m far too busy and important (read: lazy and inept) for that. Instead, I simply used a small blender to combine a handful of basil leaves, a few table spoons of grated parmesan, a diced clove of garlic, some salt and pepper, and enough decent quality olive oil to give a gloopy consistency. This worked well enough for the sandwiches, though I daresay it’s not the last word in pesto-ness. —Rich

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    Best things ever: Grilled...Pesto Tomatoes Mozzarella
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