Grilled Caprese Sandwich

The cast of characters.

The bread. Are you spellbound yet?

Top with torn mozzarella and squashed cherry tomatoes. 

I don't know what made me so violent with my food today.

Drizzle with basil oil.

Fry until golden and the cheese is metly.

Here's another shot just in case you didn't catch that.

Cut in half...

...and devour.

I know it's not exactly tomato and basil season here at the moment (she said listening to the wind howl outside and pulling a quilt over her knees), but I just had to get my Caprese fix. I'm thinking you guys would totally understand if I sat next to a crackling fire with my fluffy slippers on eating a hot, buttery sandwich full of summers finest offerings... that's why we're friends.

Grilled Caprese Sandwich 
Makes 2

4 slices rustic white bread (I used an Italian Loaf)
Unsalted butter
1 cup cherry tomatoes
1 cup fresh bocconcini
A bunch basil
4 tablespoons extra virgin olive oil
Sea salt flakes

Generously butter the four slices of bread right to the edges. Turn them over so that the unbuttered side is facing up. Set two slices aside.

Tear up the bocconcini and place pieces on the unbuttered side of two slices of bread. Gently crush the cherry tomatoes, letting some of the seeds and liquid come out and discard the seeds and liquid. Put the squashed cherry tomato flesh on top of the mozzarella.

Place the basil leaves, salt and oil in a blender and blitz. Pour the basil oil over the tomatoes. You probably won't use all the basil oil for these two sandwiches, but it's great in pasta and soups or anywhere you would use fresh basil. Place the reserved slices of bread on top of the mozzarella/tomato/basil combo, buttered side out.

Heat a large frying pan over medium heat and place the sandwiches in. Fry until golden and the cheese is starting to melt. Turn the sandwich over and fry until the other side is golden.

And yes, I just told you how to make a sandwich.