I was thrilled when Greg and I started camping. It was so fun to relax by the campfire! I loved my camper, and getting away from everyday life was exhilarating.
That was before I lived in the camper for seven months!
I am delighted to be back in the house and enjoy having more room for cooking and living in general! We will likely not be visiting any state parks soon!
Savannah surprised me with a cooking class in Savannah, Georgia, for Mother’s Day. I bought several cool kitchen gadgets while we were there and have been saving them for the house.
However, moving back into the house in July has altered my cooking plans. July in South Georgia is sweltering! It is way too hot to heat the kitchen! So, I have been preparing quick meals that get me in and out of the kitchen without heating the house. I’ve been using the crockpot and the grill a lot lately!
We recently had grilled cheese sandwiches, but not just any grilled cheese sandwich. I used fresh tomatoes from the garden to make Caprese Grilled Cheese Sandwiches.
They were terrific and easy to make. I started with fresh sourdough bread from the grocery store bakery. I then sliced homegrown tomatoes, used store-bought basil pesto, and fresh mozzarella! The melty mozzarella with toasty bread, warm tomato, and tasty pesto was terrific! Greg is a meat and potatoes man, though, and he suggested that adding grilled chicken breasts and a bun might be a nice variation. That would call for a nice drizzle of balsamic glaze too!
Caprese Grilled Cheese Sandwich
Ingredients
- freshly baked sourdough bread or freshly baked bread of your
- summer tomatoes peeled, if desired and sliced
- salt and pepper to taste
- store-bought pesto
- fresh mozzarella sliced
Instructions
- Assemble sandwich by spreading pesto onto one piece of both pieces of bread.
- Layer mozzarella and sliced tomatoes on one slice of bread. Sprinkle tomato with salt and pepper and top with second piece of bread.
- Melt butter in a skillet over medium to medium-high heat. Swirl butter around to coat the bottom on pan and toast sandwich on both sides, adding more butter, if needed.
- Serve warm.
