Hometown Chefs Summer Cooking: Chef Mary Hilbert's Caprese Grilled Cheese

Start with Texas toast, but you can use any type of toast like multi-grain or gluten-free.

Baste one side of the toast with olive oil.

Grab a nice handful of shredded mozzarella and place it on the grill.

Sprinkle about 2 teaspoons of Pecorino Romano cheese on top of the mozzarella.

Add about half a teaspoon of dried basil for flavoring.

Take Roma tomatoes and chop them up; you can also use multi-colored tomatoes if desired.

Tear a couple of fresh basil leaves with your hands and add them to the mixture.

Fold the grilled cheese over to create a crispy part on the outside.

Scoop the mixture onto the other slice of toast.

Top with more dried basil and another teaspoon of Pecorino Romano cheese.

Drizzle balsamic vinegar over the top before serving.

Cut the grilled cheese by pressing down with a knife to avoid spilling the contents.

Garnish with more fresh basil for presentation.

Equipment Needed

Spice Level:

Dietary

Allergens