Caprese Sandwich with Balsamic Reduction

Ingredients 1 beefsteak tomato, sliced 2 T fresh basil, shredded 4 oz. fresh mozzarella, sliced 4 slices bread / bread rolls (use your favorite – I used whole grain) 2 T butter or olive oil sea salt, to taste balsamic reduction, for drizzling (recipe follows)

Balsamic Reduction makes ¼-⅓ cup 1 cup balsamic vinegar

Directions

Spread the butter or olive oil onto one side of each slice of bread. Place the mozzarella onto one slice of bread, top with tomato slices and basil, season with salt, and top with the other piece of bread (butter sides out). Cook over medium heat until the bread is browned and the cheese has melted, about 4 minutes on each side. Once done, pull the top off the sandwich, and drizzle with balsamic reduction. Repeat with the other sandwich. Balsamic Reduction makes ¼-⅓ cup In a small nonstick saucepan, heat the balsamic over medium heat, stirring every few minutes. It will begin to boil. Continue stirring every few minutes, until it begins to thicken. Continue to reduce until you reach the desired consistency (make sure you watch it – it will burn easily!)*. Allow to cool before using. Store in the refrigerator (it will solidify slightly – allow to come to room temperature before use). Great for salads, bread dipping, drizzling over fruit, ice cream, etc. *It took me about 20 minutes to get it reduced to the syrup-like consistency I wanted!

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