Caprese Grilled Cheese with Arugula Pesto

By DreiFromBK

Smoked almonds and fresh arugula make for a pesto that you'll use on everything.

Ingredients

• Good sourdough bread or rustic bread
• fresh mozzarella, sliced
• sliced tomatoes
• Arugula pesto (see below)
• Butter and olive oil for the pan
• 2 large garlic cloves
• 1/4 C smoked Almonds (or roasted almonds)
• 1 Cup packed Basil leaves(or flat leaf parsley)
• 2 Cups packed Arugula
• 1/3 C olive oil, plus 1 T
• 1/8 C fresh lemon juice
• 1/2 tsp kosher salt (if your almonds are salted, use less)
• cracked pepper

Details

Adapted from thenest.com

Preparation

Step 1

To Make the Pesto:
Place first 4 ingredients in the food processor and pulse until finely chopped. Add, olive oil, lemon juice, salt and pepper. Pulse until combined, scraping down sides as necessary. This recipe is intentionally a little salty and a little lemony, if eaten on its own. It's meant to flavor the sandwich, or could be tossed with pasta, or even mixed with a little mayo (or veganaise) for a flavorful sandwich spread.

Preheat oven to 375F

Layer fresh mozzarella, tomatoes and pesto between two slices of bread. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet. Lightly brown each side place in the hot oven. Bake until cheese is melty, about 10 minutes.