Rating: 3.5 stars out of 5
This was a simple--under 10 minute--dinner and a great alternative to the typical grilled cheese sandwiches. We both preferred the pesto versus the olive tapenade, but both were great. The original recipe was posted on
Martha Stewart's website.
Ingredients
8 thick slices sandwich bread
Olive oil, for brushing
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
Coarse salt and ground pepper
Store-bought pesto
Store-bought tapenade
1 jar roasted red peppers, (12 ounce) drained and patted dry
1. Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
2. Heat a large grill pan or skillet over medium heat (We cooked ours on our trusty Lean Mean Cooking Machine -- aka the George Foreman). Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.
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