Vegetarian Week kick off! Caprese Melts

I have been trying to have at least one vegetarian meal a week. Since, my new year resolution was to eat more beans and trying to eat lamb, I decided to create some meatless dishes for a week. A couple of weeks ago, a friend of mine said she had an organic heirloom tomato sandwich, immediately I thought of making this summer dish. A caprese melt!

This week, Metropolitan market has the daily house make fresh mozzarella cheese for $7.99 per pound. It is the perfect timing to make this delicious meal.

I do not own a panini maker, so I used the family size George Forman Grill. If you don't have both, you can use your oven, set to broil to make the sandwich toasty!




Ingredients
* 6 slices whole wheat sandwich bread
* About 1 tablespoon olive oil
* 12 fresh basil leaves, rinsed
* 2 firm-ripe tomatoes (about 8 oz. total), sliced 1/4 inch thick
* 4 ounces fresh mozzarella cheese, sliced 1/4 inch thick
* Salt and pepper

Preparation
1. Brush one side of each bread slice with olive oil. Place 3 slices, oil side down, on a George Forman Grill and layer evenly with basil leaves, tomato slices, and mozzarella slices. Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up.

2. Gril sandwiches until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.