I love turning classic recipes into grilled cheese sandwiches, pizza margherita lends itself nicely to a grilled cheese sandwich, because all of the simple ingredients are given their own time to shine.
Recipe from Cooking for Keeps.
-1 teaspoon olive oil
-1 large garlic clove, minced
-14.5 ounces fire-roasted canned tomatoes
-1/4 teaspoon salt
-1 tablespoon sugar
-16 ounces fresh mozzarella cheese, sliced
-1 cup basil leaves
-8 slices sourdough bread
-3 tablespoons butter, melted
In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomatoes, salt and sugar. Simmer for 8-10 minutes. Set aside.
Heat a large skillet to a medium heat and then spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil. Drizzle with a little bit of olive oil. Season with salt and pepper. Place top of bread, sauce side down on cheese and basil. Brush tops with butter. Season with a bit of salt and pepper.
Place sandwich butter side down in heated skillet, brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted.
The fresh mozzarella in this sandwich turns nice and gooey. Fresh mozzarella and brie are some of my favorite cheeses to use in grilled cheese sandwiches, they melt nicely and help to keep the other ingredients in place. The tomato sauce from fire roasted tomatoes helped to amplify the tomato flavor a bit and the fresh basil was nice and bright.