cooking ala mel

healthy recipes and the occasional craft

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Grilled Caprese Sandwich with Balsamic Reduction

School has started again.  As I try to adapt to waking up for 8 o’clock lab and sit through 2-3 hour classes, instead of the usual 1 or 1 1/2 hour, I wonder how I’m going to survive this semester.  Considering this has been my thought every semester of pharmacy school thus far, I’m not too worried.  I adapt, fall into the new routine, and next thing I know, the semester is over.  Yesterday, I felt like a zombie, just going through the motions of the first day, but that’s probably because just I came off a pretty crazy weekend (albeit so fun and full of family visits).  That meant I allowed Alex to choose dinner last night.  We had nachos and miso soup.  Tonight, I was feeling a bit more ambitious, after a big shopping trip, so I made these sandwiches.

The sandwich itself is very simple.  Fresh mozzarella, beefsteak tomato, fresh basil (from our plant that I haven’t killed yet – yay!).  Whole grain bread slathered in butter.  The thing that really brings it to the next level is the drizzle of balsamic reduction – it adds a tangy sweetness that is just lovely.  I’ve never made a balsamic reduction before, but I felt like trying something new, and it was actually surprisingly easy!

If you make the balsamic reduction ahead of time, this is one very quick dinner.  It really didn’t take long to make, though, so even if you need to make the reduction, you’ll still have it ready in no time.  Now I can’t wait to try the balsamic reduction on ice cream!
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Grilled Caprese Sandwich with Balsamic Reduction

yields 2 sandwiches, 1/4-1/3 cup balsamic reduction

Grilled Caprese Sandwich with Balsamic Reduction

  • 1 beefsteak tomato, sliced
  • 2 Tbsp fresh basil, shredded
  • 4 oz. fresh mozzarella, sliced
  • 4 slices bread (use your favorite - I used whole grain)
  • 2 Tbsp butter or olive oil
  • sea salt, to taste
  • balsamic reduction, for drizzling (recipe follows)
    • For the balsamic reduction:
  • 1 cup balsamic vinegar

Spread the butter or olive oil onto one side of each slice of bread. Place the mozzarella onto one slice of bread, top with tomato slices and basil, season with salt, and top with the other piece of bread (butter sides out).

Cook over medium heat until the bread is browned and the cheese has melted, about 4 minutes on each side. Once done, pull the top off the sandwich, and drizzle with balsamic reduction. Repeat with the other sandwich. Enjoy.

For the balsamic reduction:

In a small nonstick saucepan, heat the balsamic over medium heat, stirring every few minutes. It will begin to boil. Continue stirring every few minutes, until it begins to thicken. Continue to reduce until you reach the desired consistency (make sure you watch it - it will burn easily!)*.

Allow to cool before using. Store in the refrigerator (it will solidify slightly - allow to come to room temperature before use).

Great for salads, bread dipping, drizzling over fruit, ice cream, etc.

*It took me about 20 minutes to get it reduced to the syrup-like consistency I wanted!

https://cookingalamel.com/2012/08/grilled-caprese-sandwich-with-balsamic-reduction.html