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Caprese Griddle Sandwich

  • Icon Serve 2 serv
  • Icon Clock 20 min
  • Icon Dificult Easy
Feature Image


  • 4 Tablespoons of Softened Butter
  • 2 Hoagie Rolls (Cut in Half, Lengthwise)
  • 1/4 Cup of Basil Pesto
  • 8 Oz. of Mozzarella Cheese (Fresh, Cut into 1/4-inch-Thick Slices)
  • 2 Tomatoes (Large, Cut into 1/4-inch-Thick Slices)
  • Sea Salt (To Taste)
  • Ground Pepper (To Taste)


  1. Preheat the griddle on medium heat for 10 minutes

  2. Spread the softened butter on the top side of the roll and on the inside as well

  3. Place buttered bread cut side down on griddle for about a minute until golden

  4. Remove toasted bread and place on a work surface. Spread the pesto on each side

  5. Evenly distribute the mozzarella on the pesto bread slices, top with the sliced tomatoes. Sprinkle the sea salt and ground pepper on the tomatoes, carefully place the sandwich together and place back on the hot griddle

  6. Cook for 2 min a side - or until the bread becomes golden brown and the cheese melts

  7. Remove from the griddle and let it sit for about a minute. Then, slice in half


Recipe by Kate Dunbar

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