I made a delicious grilled mozzarella melt with fresh pesto and marinated tomatoes. The white pullman loaf grills perfectly crispy on the outside yet maintains its chewiness on the inside. The pesto layer adds a subtle saltiness that really brings together all the flavors.
Ingredients
1 Loaf White Pullman Bread, cut into ¾ inch slices
2 large heirloom tomatoes
1 container of fresh pesto
1 log of fresh mozzarella, slice into thin slices
Balsamic Vinegar
Extra Virgin Olive Oil
Salt/Pepper to taste
Instructions
Cut your tomatoes into 1 inch chunks, and in a bowl add salt and pepper, 2 TB of olive oil, 2 TB of balsamic vinegar, and mix together
Brush your bread pieces with olive oil both sides
(for melts with eggplant: Brush the eggplant with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat up Grill and Grill the eggplant slices, turning occasionally, until tender, 6-8 minutes.)
Next, add bread pieces to indirect flame and grill on one side for 30 seconds then turn over
Immediately add mozzarella pieces to the grilled sides of bread
cover grill and let the mozzarella melt, check every minute to make sure bread is toasting a nice golden brown
Take bread pieces of grill and ladle ½ TB of pesto on top of and in between each piece of melted mozzarella bread
Ladle marinated tomatoes over the mozzarella and pesto
Eat right away!
Recipe by A Day in the Bite at https://www.adayinthebite.com/grilled-mozzarella-melts-with-pesto/