The best thing about this grilled caprese sandwich on sourdough with pesto and tomato jam is how the mozzarella cheese gets all soft and melty. But wait, the yummy pesto and the tomato jam is pretty awesome too. And I do really love homemade sourdough… It's all so delicious!

If you need a meatless meal idea for Lent (or anytime), you have to try this!

If you make sourdough regularly, you know that it's really easy and the hands-on time is minimal. (It seems like a lot of steps until you make it a couple of times and it becomes fast and so simple.) Besides that it's just a matter of whipping up the pesto (10 minutes) and the tomato jam (10 minutes or less).

This is truly a fast-food at home meal!

Print Recipe

Servings: 8

Ingredients

Caprese Sandwiches

1 sourdough boule, cooled & sliced
butter as needed for grilling
2 8-ounce packages of soft mozzarella cheese
1 batch pesto
1 batch tomato jam (below)

Tomato Jam

2 quarts cherry tomatoes
2 1/2 Tablespoons sundried tomatoes (be sure to check the ingredient label and make sure there are no seed oils or funky preservatives in there)
1/2 teaspoon sea salt
2 cloves garlic (chopped into bigger pieces, just enough so it won't bounce around the food processor)
2 Tablespoons butter, melted
1 1/2 Tablespoon palm sugar
1 1/2 Tablespoon maple syrup
1 1/2 Tablespoon lemon juice , organic is best to avoid pesticides or preservatives if you buy the juice
1.5 Tablespoon balsamic vinegar (if you use this, you can omit the palm sugar and lemon juice)

Instructions

Tomato Jam

Add all the ingredients to a food processor and blend it all up well.

Assembling the caprese sandwiches:

Spread pesto and tomato jam on the sourdough bread. Add mozzarella cheese.
Grill the sourdough sandwiches in generous amounts of butter until golden brown and crispy on each side. Use a frying pan lid over your sandwich to keep the heat in so the cheese will melt.
Enjoy!