April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 8. See all of our grilled cheese sandwiches >> here << .
When we were first introduced to it, we couldn’t go to an Italian restaurant and not order the Caprese salad, a plate of red ripe tomatoes, fresh basil, and soft, rich, creamy buffalo mozzarella…
We’ve since gotten over the newness of the Caprese and find ourselves allowing other salads and antipasti into our Italian meals, but that doesn’t mean we don’t still love the sweet, herbal and creamy combination. We threw it all onto sliced ciabatta bread to make a grilled cheese sandwich this month.
Ciabatta seemed like the natural bread choice. We sliced a thin layer of the ciabatta crust off the top (and gave it to our TasteSpotting mascot), just so we could get maximum olive oil and butter soakage into the bread.
Instead of fresh basil and tomato (which we would have done if it were the height of the season right now), we spread pesto-y version of both on each slice of bread: a garlicky kale/walnut pesto for the “green” and a roasted red pepper pesto for the red (someone in the TasteSpotting family is allergic to tomatoes). In addition to the thick rounds of buffalo mozzarella, we added shredded regular mozzarella as the melt-y cheese, as well as some prosciutto.
“Caprese” Grilled Cheese with Prosciutto on Ciabatta
makes 1 sandwich
piece of ciabatta loaf, about 5-6 inches long
1-2 tablespoons basil pesto (we used kale instead)
1-2 tablespoons sun-dried tomato pesto (we used red pepper instead)
½ cup shredded mozzarella cheese
3 ¼-inch thick slices buffalo mozzarella
2-3 slices prosciutto
1 tablespoons softened butter
1 tablespoon olive oil
salt and pepper to taste
Slice the ciabatta bread across the middle about ½-inch from the bottom. Slice a thin layer (the crust) off the top.
Spread one slice of bread with green pesto and the other slice with red pesto. On the bottom slice of bread, add about hald the shredded mozzarella, then slices of buffalo mozzarella, then prosciutto, then the rest of the shredded mozzarella cheese. Close the sandwich with the other slice of bread. Gently press the sandwich together.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. Add the butter and allow to melt. Cook the sandwich slowly in a skillet or on a griddle on one side until golden brown. Turn and brown the second side.