Foodie Friday: Caprese Grilled Cheese {Gluten Free}


Welcome back to our weekly Foodie Friday link up! I’m linking up with Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

Did you know that April is National Grilled Cheese Month? Welp, now you do and to celebrate we’ve made our Foodie Friday theme today all about grilled cheese!

I haven’t had a “grilled” cheese sandwich since I made my Toasted Goat Cheese and Avocado Sandwich for Meatless Monday a few months ago. Given that I’d already used two of the most delicious ingredients ever (avocado and goat cheese), I was stumped. What to make next?

Then my Foodie Friday friend Esther shared this Grilled, Grilled Cheese video posted by Alton Brown and it hit me like a TON of rocks.

DUH, I have an INDOOR GRILL (don’t ask)…why the heck wouldn’t I used it to make GRILLED cheese?! So I did and used some light, fresh flavors to bring this traditionally griddled sandwich into Spring!

Hubby christening his new indoor grill a few years ago.

Hubby christening his new indoor grill a few years ago.

Following Alton’s instructions in the video, I made my own version of Grilled, Grilled Cheese with mozzarella, basil and marinated sundried tomatoes OR as I named it, Caprese Grilled Cheese!

Caprese Grilled Cheese {Gluten Free}

After freshly shredding my cheese, chopping the basil and sundried tomatoes I placed them in some foil then brushed on some of the sundried tomato oil onto the bread (HELLO FLAVOR EXPLOSION) and threw it on the grill! 

Waited for a few sweet lookin’ grill lines then flipped those babies over!

Caprese Grilled Cheese {Gluten Free}

While the flames did their job with the bread on the other side, the mozzarella, basil and sundried tomatoes melted together in their bed of foil from the indirect heat. 

Once the bread was done, I scraped the cheese onto the bread, pressed the two slices together and wrapped it back in foil to sit on the indirect heat just as Alton demonstrates in the video.  

In no time (like 2 mins), I unwrapped the foil to find a perfectly gooey GRILLED cheese sandwich! 

Caprese Grilled Cheese Sandwich {Gluten Free}


 
Recipe

Ingredients: 

  • 1/4 cup shredded fresh mozzarella
  • 4-6 small basil leaves, chopped
  • 2-3 sundried tomatoes packed in Italian oil, chopped
  • 2 slices of gluten free bread (I used Canyon Bakehouse 7 Grain Bread)
  • balsamic vinegar for dipping (optional) 

Directions:

  1. Heat grill. 
  2. Make a pocket out of aluminum foil and put shredded cheese, basil and tomatoes in it. Set on indirect heat.
  3. Brush both sides of bread with oil from sundried tomatoes and place on grill. Watch carefully to make sure it isn’t burning, flip when brown. 
  4. Remove once both sides of bread are toasted/grilled and scrape cheese mixture onto one side of grilled bread. 
  5. Press both pieces of bread together and wrap in foil then place back on the grill indirect heat. 
  6. Remove after 1-2 minutes and cut in half diagonally.  
  7. Serve with balsamic vinegar, if desired. 
  8. Enjoy! 😀

Make sure to link up if you have a recipe you’ve been lovely lately and join us again next week, our theme will be No-Bake! 😀 

foodiefriday

 

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You might also like:  Foodie Friday: Slow Cooked Apple-Balsamic Pork Tenderloin
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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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