Caprese Melts YUM

We tried a new twist on grilled cheese sandwiches. OOOH Nelly are they good! We found them on eatingwell.com. Even Abby liked it. We tried grilling on the stovetop and broiling in the oven- both are good. We served it with carrot sticks and peaches and cottage cheese. Super good and super easy for a day when you don't really feel like cooking.

Ingredients

• 6 slices buttermilk or sourdough sandwich bread (we used plain old whole wheat bread)
  
• About 1 tablespoon olive oil (we used butter)
  
• 15 fresh basil leaves, rinsed (used dried basil and McCormick's Italian herb seasoning grinder)
  
• 2 firm-ripe tomatoes (about 8 oz. total), sliced 1/4 inch thick
• 4 ounces fresh mozzarella cheese, sliced 1/4 inch thick (can go thinner)
  
• Salt and pepper

Preparation

1. Brush one side of each bread slice with olive oil. Place 3 slices, oil side down, on a 10- by 15-inch baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices. Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up.

2. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.