Tere G.


If you're looking for an alternative to that boring, everyday sandwich, this delicious grilled caprese sandwich is your answer! Close your eyes, take a bite, and you may just think you've gone to Italy. I think you'll love the combination melted mozzarella on grilled garlic bread with slices of vine ripened tomatoes, fresh basil leaves and delicious, briny kalamata olives. Delicioso!


★★★★★ 2 votes

10 Min
5 Min
Sandwich Press


  • 1/2 medium
    fresh tomato, homegrown vine-ripened preferrably
  • 1 Tbsp
    butter, softened
  • 1 large pinch
    garlic powder
  • 2 slice
    italian bread or sourdough
  • 1 small pinch
    sea salt or maldon salt
  • 3 to 4
    fresh basil leaves
  • 2 to 3 oz
    whole milk mozzarella cheese slices
  • 3 or 4
    kalamata olives, pitted & halved



  1. NOTE: Cook time is only 2 to 3 minutes. Use good quality, whole milk mozzarella and homegrown tomatoes for best results.
  2. Gather and prep all ingredients.
  3. Slice tomatoes and place on a double or triple layer of paper towels; cover slices with another double layer of paper towels; press lightly to soak up excess juice; set aside.
  4. In a small bowl, use a fork to mix together butter and garlic powder; set aside.
  5. Preheat panini press, George Foreman grill, grill pan or skillet on medium high heat.
  6. Evenly lay 1/2 of the sliced cheese on one slice of bread.
  7. Lay basil leaves over cheese; lay tomato slices on top of basil; sprinkle salt over tomatoes.
  8. Place kalamata olive halves over tomatoes; layer with remaining cheese.
  9. Spread 1/2 of the garlic butter on one side of remaining slice of bread; place, butter side up, on top of cheese.
  10. Now comes the kind of tricky part. Place the sandwich, buttered side down, on preheated grilling surface (I use a George Foreman grill.) Quickly spread top slice with remaining garlic butter, close lid and press.
  11. Grill for 2 minutes or until cheese is melting and bread is nicely browned.
  12. Serve immediately or while warm.

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