Caprese Grilled Cheese with Arugula Pesto

Via feastingathome.com

Ingredients:

• Sourdough or rustic bread
• fresh mozzarella, sliced
• sliced tomatoes
• Butter and olive oil for the pan

Arugula Pesto ( makes one cup)

• 2 large garlic cloves
• ¼ C smoked Almonds ( or toasted almonds)
• 1 Cup packed Basil leaves( or flat leaf parsley)
• 2 Cups packed Arugula
• ⅓ C olive oil, plus 1 T
• ⅛ C fresh lemon juice
• ½ tsp kosher salt (if your almonds are salted, use less)
• cracked pepper

Directions:

1. Preheat oven to 375F
2. Make Arugula Pesto:
3. Place garlic, almonds, basil and arugula in the food processor and pulse until finely chopped.
4. Add olive oil, lemon juice, salt and pepper. Pulse until combined, scraping down sides as necessary. (This recipe is intentionally a little salty and quite lemony if tasted 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.)
5. Layer fresh mozzarella, tomatoes and arugula 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.

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