I made a delicious grilled mozzarella melt with fresh pesto and marinated tomatoes. The white pullman loaf grills perfectly crispy on the outside yet maintains its chewiness on the inside. The pesto layer adds a subtle saltiness that really brings together all the flavors.
I made a delicious grilled mozzarella melt with fresh pesto and marinated tomatoes.
Grilled Mozzarella Melts with Pesto
Author: Alexis Avila, A Day in the Bite
Recipe type: Grilled Sandwiches
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4-5
I made a delicious grilled mozzarella melt with fresh pesto and marinated tomatoes. The white pullman loaf grills perfectly crispy on the outside yet maintains its chewiness on the inside. The pesto layer adds a subtle saltiness that really brings together all the flavors.
Ingredients
- 1 Loaf White Pullman Bread, cut into ¾ inch slices
- 2 large heirloom tomatoes
- 1 container of fresh pesto
- 1 log of fresh mozzarella, slice into thin slices
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Salt/Pepper to taste
Instructions
- Cut your tomatoes into 1 inch chunks, and in a bowl add salt and pepper, 2 TB of olive oil, 2 TB of balsamic vinegar, and mix together
- Brush your bread pieces with olive oil both sides
- (for melts with eggplant: Brush the eggplant with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat up Grill and Grill the eggplant slices, turning occasionally, until tender, 6-8 minutes.)
- Next, add bread pieces to indirect flame and grill on one side for 30 seconds then turn over
- Immediately add mozzarella pieces to the grilled sides of bread
- cover grill and let the mozzarella melt, check every minute to make sure bread is toasting a nice golden brown
- Take bread pieces of grill and ladle ½ TB of pesto on top of and in between each piece of melted mozzarella bread
- Ladle marinated tomatoes over the mozzarella and pesto
- Eat right away!
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