Grilled cheese sandwiches are probably one of my very favorite comfort foods. They're quick, easy, and super tasty.
I love that you can add all kinds of different toppings and fancy cheeses to switch things up and make them different each time.
When I saw that I had some leftover grilled chicken and pesto from a pesto pasta dinner, I decided to make a caprese style version... Add pesto, cheese & tomato to just about anything, and I'm a happy girl.
Here's what I did:
Chicken Caprese Grilled Cheese
makes one sandwich
- 2 slices bread (I used whole wheat sourdough)
- 1 Tbsp. homemade pesto (any will do, but my recipe is at the bottom)
- fresh mozzarella cheese (or fontina, or brie, or whatever you have)
- cooked chicken (I had leftover grilled chicken)
- fresh tomato slices
Turn the broiler of your oven on (I was making 3 sandwiches, and I've found that the easiest way to make a grilled sandwich for multiple people is to use your oven broiler - plus, this toasts the bread without having to use copious amounts of butter!). Lay out your slices of bread on a baking sheet & toast one side using the broiler.
Take out the baking sheet & flip over the bread. Spread a layer of pesto on each slice of bread. Layer mozzeralla cheese on one slice, and the chicken & tomatoes on the other slice. Put baking tray back in oven, and broil until cheese is melted & bubbling. Take the tray out, layer the 2 slices of bread together, cut in half, and enjoy! Such a delicious lunch or quick dinner!
- 3 cups fresh basil leaves, washed
- 1/2-1 cup fresh flat leaf parsley leaves, washed
- 3 cloves garlic
- 1/4 cup pine nuts or walnuts
- 1/2 cup grated parmesan cheese
- 4 Tbsp. extra virgin olive oil
- 1 tsp each of salt & pepper
In a food processor, blend the garlic and nuts. Add in the basil and parsley and pulse a few times until chopped. While the processor is running, add in the olive oil until blended. Add the parmesan cheese and salt & pepper and pulse a few times until well blended.
*Notes: Traditionally, basil pesto does not include parsley, but I enjoy the freshness the parsley adds. Also, most pestos call for much more olive oil than what I listed, but I usually find them too oily for my taste - of course, if you prefer a smoother, more liquid-based pesto, add a few more tablespoons of olive oil.