Caprese Melt

  • 15
    min prep
  • 20
    min total
  • 4
    Servings

The Caprese Melt throws tradition out the door by turning a classic dish into a sandwich. Tillamook Mozzarella melts alongside heirloom tomatoes, sweet basil, and balsamic syrup. Served on parmesan-crusted French bread.

"This is a great melt that is a take on a classic Italian salad. The key to making this amazing is the product used, especially the tomatoes. Heirloom tomatoes are readily available at most grocery stores nowadays, so use them at the height of the season! You can add a quality prosciutto de Parma in this for a true Italian flavor!" – Dave Danhi of The Grilled Cheese Truck

Let's Make This!

Ingredients
  • ¾ cup (1½ sticks) Tillamook Unsalted Butter softened to room temperature
  • ¾ cup mayonnaise
  • 1 tablespoon chopped garlic
  • ½ cup shredded fresh sweet basil
  • 2 tablespoons olive oil
  • Sea salt and fresh ground pepper to taste
  • 2 heirloom tomatoes sliced into ¼ inch slices
  • 1¼ cup (5 oz) Tillamook Shredded Mozzarella Cheese
  • 8 slices prosciutto de Parma (optional)
  • 2 oz balsamic syrup (available at specialty markets)
  • 8 slices French bread (thick ½ inch slices)
Directions
  • Butter Spread
  • Step 1

    In a mixer, put butter and mayonnaise and beat with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter as it may stick to the bowl.

  • Marinated Heirloom Tomatoes
  • Step 1

    Combine chopped garlic, shredded basil, olive oil, sea salt and black pepper in a stainless steel bowl and mix.

  • Step 2

    Add sliced heirloom tomatoes and gently toss to cover all tomato slices completely. Allow to sit at least 10 minutes.

  • Assembly of Sandwiches
  • Step 1

    Generously butter each slice of bread on one side and lay buttered side down.

  • Step 2

    Add, in this order, to one slice of bread: 1½ oz mozzarella, 3 slices marinated heirloom tomatoes, 2 slices procuitto de Parma (optional), ½ oz drizzle of balsamic syrup, pinch of shredded fresh sweet basil, 1½ oz mozzarella, top with the other slice buttered French bread, butter side out.

  • Cooking
  • Step 1

    Heat griddle to about 350°F. Place all sandwiches on griddle. Allow melts to cook slowly. If your heat is too high it will burn the bread and the inside will not be hot.

  • Step 2

    Once golden brown, gently flip and repeat until cheese is melted and inside is hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450°F to allow to finish.

Recipe By

Dave Danhi

The Grilled Cheese Truck roams the streets of Los Angeles, winning over hearts and stomachs. Using fresh ingredients and local produce, it continually invents new and creative menu items to surprise its loyal, sammich-loving followers.

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