Caprese Pesto Grilled Cheese
2 slices Koepplinger’s Healthy Whole Grains Bread
fresh mozzarella cheese, sliced
summer tomatoes, sliced
butter and olive oil for the pan
garlic, almonds, basil, and arugula (to make fresh pesto)
Preheat oven to 375°F.
Make arugula pesto: Place garlic, almonds, basil, and arugula in the food processor and pulse until finely chopped. Add olive oil, lemon juice, salt, and pepper. Pulse until combined, scraping down sides as necessary. (This recipe is intentionally a little salty and quite lemony if tasted on its own. It’s meant to flavor the sandwich, or could be tossed with pasta, or even mixed with a little mayo or veganaise for a flavorful sandwich spread.)
Layer fresh mozzarella, tomatoes and arugula pesto between two slices of bread. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet. Lightly crisp and brown each side, then place in the hot oven. Bake until cheese is completely melty, about 10 minutes.
Add fresh arugula if you like!