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Open-Faced Grilled Caprese Sandwich | omgfood.com

Open-Faced Grilled Caprese Sandwich

Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 6 people
Author Marissa


Balsamic Reduction

  • 1 cup balsamic vinegar

Grilled Caprese

  • cup olive oil
  • 2 garlic cloves
  • ½ teaspoon kosher salt
  • 1 pound Francese or ciabatta loaf
  • 12 ounces Stella Fresh Mozzarella
  • 2-3 vine-ripe tomatoes
  • ½ cup fresh basil leaves


Balsamic Reduction (Pro-tip: Make this ahead to save time!)

  • In a medium-sized saucepan, add the cup of balsamic vinegar and bring to a boil over medium-high heat. Let come to a boil.
  • Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  • Remove from heat when the balsamic has reduced by half. Move to another container and let cool. Store in the fridge until ready to use.

Grilled Caprese

  • Peel and mince or crush the garlic and add it to the olive oil in a measuring cup or small bowl. Add in the salt and stir to combine. Set aside.
  • Slice the bread horizontally to create two flat pieces for your open-faced sandwich. If the top is too rounded to lay flat on a surface, slice off a thin layer.
  • Slice the tomatoes and fresh mozzarella into even-sized rounds.
  • Thinly slice the basil leaves, creating a chiffonade.
  • Preheat the grill over medium-high heat.
  • Add the bread to the grill, close the lid, and toast 1-2 minutes per side. Remove from heat.
  • Reduce the heat on the grill to medium.
  • With the toasted bread sliced side up, assemble with cheese and tomatoes. Top with basil.
  • Return the open-faced sandwich to the grill, close the lid, and let cook for 8-10 minutes, until the cheese has melted, the tomatoes and basil have softened, and the bread has toasted.
  • Remove from heat and slice into 6 rectangular pieces to serve as a main dish or 12 squares to serve as an appetizer.
  • Lightly drizzle with some balsamic reduction and serve.