Recipe Corner: Grilled Caprese Sandwiches


grilled-caprese-sandwichBy Christine Vartanian Datian

Here’s a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak.


8 slices (about 11 oz.) rustic sourdough or Italian country bread

2 large garlic cloves, halved

1 tablespoon olive oil

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8 slices (6 oz.) mozzarella cheese

2 ripe heirloom tomatoes, thinly sliced

1/2 cup thinly sliced roasted red peppers

16 large basil leaves

About 1/2 tsp. kosher salt

About 1/2 tsp. pepper



  1. Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.
  2. Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.
  3. Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

–Originally published in Sunset Magazine, August 2010.

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Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at
For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:



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