Margherita Pizza Grilled Cheese
Serves: 4
  • 1 28-ounce can San Marzano whole peeled tomatoes
  • 1/4 teaspoon sea salt
  • 2 small garlic cloves, minced
  • 1/4 cup chopped basil
  • 8 slices of bread from a large, hearty Italian loaf
  • 3 tablespoons olive oil
  • sea salt, to taste
  • 8 ounces fresh mozzarella cheese, sliced*
  • 1/2 cup whole basil leaves
  1. For the sauce, pulse San Marzano tomatoes, sea salt, garlic, and chopped basil in a blender until broken down into a sauce. Pour sauce into a large saucepan and place over medium-high heat on stove. Bring to a boil. Reduce heat and simmer for 15 minutes.
  2. Heat a grill pan or grill over medium-high heat. Drizzle bread slices with olive oil and sprinkle with sea salt. Place bread on grill pan and grill until golden-brown grill marks emerge. Flip and repeat.
  3. Top 4 slices of grilling bread with a slather of sauce, 2 ounces of fresh mozzarella, and a handful of basil leaves. Top with grilled bread. Continue to grill until cheese melts, flipping halfway through the process. Slice and serve immediately.
To make vegan, use a melt-able vegan mozzarella cheese (e.g., Daiya).
Recipe by Blissful Basil at