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Servings: 8

Ingredients

Caprese Sandwiches

  • 1 sourdough boule, cooled & sliced
  • Plenty of butter for grilling
  • 2 8-ounce packages of soft mozzarella cheese
  • 1 batch pesto  (If you buy it just check the label to be sure there are no seed oils or preservatives, etc.)
  • 1 batch tomato jam (below)

Tomato Jam

  • 2 quarts cherry tomatoes
  • 2.5 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 in the food processor)
  • 2 Tablespoons butter, melted
  • 1.5 Tablespoons palm sugar
  • 1.5 Tablespoons maple syrup
  • 1.5 Tablespoons 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 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!

Notes

Note that this tomato jam would also be delicious on BLT's or on homemade pizza dough!