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Summer Grilled Cheese

September 20, 2009


I used to make these in college on a contraband George Foreman grill. This isn’t so much a recipe as it is a few directions. Take a slice of bread (baguette, ciabatta, something like that), add a few mozzarella slices, then slices of tomato, and thinly sliced basil ( so you don’t pull out a large basil leaf on your first bite). I drizzle it with basil olive oil but it’s really just for show. Plunk the second slice of bread on top and press in your panini grill or brush both sides with olive oil and cook in a medium heat pan. Either way, they’re done when golden brown and the cheese is melted.


If you happen to have tomatoes, basil and mozzeralla but no bread you can make a caprese salad finished with a drizzle of olive oil and balsamic vinegar.

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