Caprese Grilled Cheese Sandwich with Pesto Spread
A savory twist to a lunchtime favorite. Serve with piping hot gluten-free tomato soup, topped with a teaspoon of pesto!
4 tablespoons of Classic Basil Pesto (check ingredients for allergens and make substitutions as necessary)
8 slices of gluten-free bread (check label for allergens)
4 slices of mozzarella cheese, sliced thick
4-6 slices of tomatoes, cut thick
6 tablespoons of milk
2 egg whites
Spread four slices of bread with the pesto, and top each with mozzarella cheese and tomato slices. Top each with another slice of bread.
In a shallow bowl, whisk together the milk and egg whites.
Lightly oil a skillet with olive oil, and heat over medium-high heat.
Carefully dip each sandwich for about 10 seconds per side into the egg/milk mixture.
Cook the sandwiches for 3-4 minutes on each side, making sure the pan stays lightly coated with the olive oil before flipping to toast each side.
The sandwiches are done when the bread is toasted and the cheese is melted in the sandwiches.
Serves 4.
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