Pizza Margherita Grilled Cheese #dinner #sandwich

These Pizza Margherita Grilled Cheeses merge all your favored fixings from an extraordinary pizza Margherita and stuff them in two cuts of bread…

Margherita pizza has been at the front line of my considerations since Kev and I explored different avenues regarding a "guaranteed Neapolitan" pizza place commonly new to Kansas City seven days prior. After a lacking wine pour which took me four conventionalist tastes to finish, a retail cost of $18 for a 10-inch singular pizza and inconsistent organization, I wasn't really wagering on revering the pizza enough to warrant a subsequent visit.

The sauce was new, sweet and in perfect degree to the rest of the fixings. The outside layer, chewy, thin and fairly consumed. The mozzarella, tacky and sparingly used. All flawless, fundamental fixings organizing together to make the perfect snack. Clearly, I'll be back for my Margherita pizza fix in the near future (I'll basically keep away from the wine list).

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Ingredients

• 1 teaspoon olive oil
• 1 large garlic clove minced
• 2 tsp. tomato paste
• 14.5 ounces fire-roasted canned tomatoes
• 1/4 teaspoons salt
• 1 tablespoon sugar
• 16 ounces fresh mozzarella cheese sliced
• 1 cup basil leaves
• 8 slices sourdough bread
• 3 tablespoons butter melted

Instructions

1. In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomato paste, stir to combine. Cook for one minute. Add tomatoes, salt and sugar, whisk until tomato paste is fully incorporated.Simmer for 8-10 minutes until thickened. Set aside.
2. Heat a large cast-iron skillet or griddle to a medium heat.
3. Spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil.
4. Drizzle with a little bit of olive oil. Season with salt and pepper. Place the other two pieces of bread, sauce side down on cheese and basil. Brush tops with butter. Season with a bit of salt and pepper.
5. Place sandwich butter-side down in a skillet heat to medium (work in batches if needed), brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted. (If you are having a hard time getting the cheese to melt, pop into a 350 degree oven for a few minutes.

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