Grilled Cheese Caprese Salad
(Chef Jason Sobocinski)


  • 4 1/2 inch slices of crusty Bread
  • 1 1/2 lbs ball of fresh Mozzarella
  • 2 tablespoons unsalted butter
  • 1 large beefsteak or heirloom tomato
  • Several leaves of fresh basil
  • 2-3 tablespoons extra virgin olive oil
  • 1-2 tablespoons aged balsamic vinegar
  • Sea salt
  • Fresh cracked pepper
  • Dried hot chili pepper flakes


  1. Sliced the ball of fresh mozzarella into thick slices and make two sandwiches with the crusty bread.
  2. In a large pan melt the butter over medium heat and add in the sandwiches, griddling them until lightly golden brown on both sides.
  3. Cut the sandwiches in half.
  4. Slice the tomato into 4 thick slices.
  5. Now layer the cut sandwich pieces with tomato, fresh basil, sandwich, tomato, fresh basil etc.
  6. Drizzle all over with olive oil, aged balsamic vinegar and season with sea salt, fresh cracked pepper and dried hot chili pepper flakes.
  7. Serve immediately.