Grilled Caprese Sandwich with Basil Pestou and Balsamic Reduction

Heirloom tomatoes. The last of the summer crop are still available but wont be for long as we transition in to fall. We have to use them as much as we can while we have them. Tonight I decided to make something quick, easy and fresh with a couple extra levels of flavor that the kids would enjoy as well as Sam and I. Who doesn't love a good grilled sandwich?

Grilled Capresse Sandwich with Basil Pestou and a Balsamic Reduction

 

I made sweet potato wedges for our side but trust me this sandwich stands alone. We make sweet potatoes a lot because they are fiber rich therefor filling and super easy. Get your Sweetpotatoes going first because they take the most time.

Preheat oven to 400 degrees.
With the skin on slice lengthwise into wedges. We used 2 giant SP's but your family may need more or less.
Arrange on a foil lined baking sheet, drizzle with olive oil, salt and pepper, and I sprinkled with Paprika for fun.
After 25 minutes, check them. They should be sizzling hot and cooked through. At this point turn on your broiler and place pan back in the oven under broiler for about 10 minutes to crisp them up.  Voila!

While your potatoes are cooking you'll have plenty of time to make the Pestou, reduction and sandwiches.

 

 

 

Easy Balsamic Reduction. 

In a small saucepan over medium high heat add one cup of Balsamic Vinegar and 1 1/2 Tablespoons raw organic cane sugar. Give it a whisk and bring it to a high simmer. Turn down slightly to Medium heat and let it simmer for about 12 minutes until it is reduced down to about a 1/4 of a cup. It should be thick like syrup, look rich and taste amazing.

Basil Pestou 

Prounounced \ PEE - stu \ It's different from Pesto because it doesn't contain nuts as traditional pestos do. I spread this on the inside of the bread and my kids ate it up. It's a great way to sneak in flavors for the littles that they really don't see because the melted cheese and tomato meld everything together.

Here is what you'll need.

A handful of fresh basil

2 cloves of fresh peeled garlic

1/4 cup of olive oil

A good squeeze of lemon about a 1/4 to a 1/2 of one. 

pinch of salt

pinch of pepper

 

 

Put all ingredients into a food processor and blend until desired consistency. Make sure you taste it and add more of whatever you think it needs. 

Now on to the Caprese Sandwiches.

Here's what you'll need.

A good rustic loaf of bread.

heirloom tomatoes

whole milk mozzarella cheese. 

Turn your pan on medium heat and brush with olive oil. I assemble them in layers while they cook.
Start with cheese side down then when cheese starts to melt, add tomato slices.

Spread Pestou on top slice of bread and cap it off.

Brush the top of sandwich with olive oil and flip when your ready.

Slice and serve. I drizzle the balsamic reduction right on the sandwich but Mabel prefers to dip. It was even good to swipe the SP wedges in it. If you're feeling not so ambitious and want to leave out the reduction. Just drizzle on regular balsamic vinegar. 

Let me know what you think!