Anyhow, since Natalie is adjusting to having sweet little Lucy around, I am here to give you all a little something tasty!!
Tomato, Pesto, and Mozzarella Melts:
Yes, they are as amazing as they sound (& look).
It’s basically a grown up grilled cheese – Caprese with Pesto Style! And man is it GOOD (and EASY!)
We are talking 6 ingredients (most of which you can buy at any major grocery store):
- Sour Dough Bread
- Butter
- Tomatoes
- Fresh Mozzarella
- Pesto (I like to make big batches and then freeze individual portions – but you can find pesto at the grocery store too!)
- Balsamic Reduction (You can buy this at the store – or you can boil down regular balsamic vinegar in a saucepan until it reduces and gets thick and syrupy)
8 minutes on a griddle and BAM – Dinner. is. served.
Gotta love a fast and easy dinner: Great for weeknight meals -OR- for the new mom 
Natalie: I wish I was there to make these for you! Congrats on your beautiful little girl! Soak it up, girl! xoxo
Oven Love Readers: Thanks for letting me share some grub with ya’ll! God Bless! Don’t forget to stop on by my blog & say hi!
Same Ingredient Recipes ya’ll may be interested in:
- Pesto Ricotta and Cherry Tomato Pizza (MY FAVORITE PIZZA EVER!!)
- Caprese Baguette with Pesto Mayo & Balsamic Reduction
- Complete Recipe Index
Tomato Pesto & Mozzarella Melts
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Author: My Life As A Mrs
Recipe type: Sandwich
Serves: 4
Ingredients
- 8 slices sour dough bread
- 4 tablespoons pesto
- 2 whole tomatoes, thinly sliced
- 8 ounces fresh mozzarella, thinly sliced
- 4 tablespoons butter
- Balsamic Reduction, for topping
Instructions
- Build 4 sandwiches (Bread, 1 tablespoon pesto, a few slices of mozzarella cheese, a few slices of tomato, and lastly another slice of bread).
- Add 1 tablespoon butter to a hot skillet and melt over medium high heat. Once the butter is nice and hot, carefully add 2 of the prepared “sandwiches” leaving a few inches between them. Place a piece of foil over them and then top with a heavy bottomed skillet (I used a cast iron), allowing the weight to press it down.
- Heat for 4-5 minutes (until bottom is crisp and golden), then remove the heavy skillet, lift sandwich with spatula and add 1 more tablespoon butter. Carefully flip the sandwiches (uncooked side down) and then top again with the foil/heavy skillet. Heat for another 3-4 minutes until remaining side is golden and cheese is melted. Remove from skillet and allow to cool for 2 minutes. Repeat with remaining sanwiches!
- Slice on a diagonal and drizzle with balsamic reduction. Serve hot!
- Note: You could use a panini press if you have one!
I have a dream.
That dream is to one day work for Everyday Food. How do they come up with great ideas like a French Toast BLT? It’s like they’re reading my mind.
Please, someone from Everyday Food, hire me! I will work for free (food).
How genius is a French Toast BLT? I used to think BLTs were the worst menu choice of all time (mayo, ugh), but I have since changed my tune. We actually eat a lot of BLTs around here, thanks to the grass-fed half hog we have in the freezer. Eating good bacon is a full-time job, people (until I work for EDF).
So you’d think that the french toast is the sweet and the bacon is the savory, right? Wrong. It’s a trick! The french toast has a savory coating with fresh parsley and that glossy bacon you’re drooling at is candied with brown sugar. This BLT will blow your mind, I’m sure of it.
I have about a million more brunch ideas but so little time to squeeze them in! I told hubs today that we will be eating a brunch dish for every meal for the next week, and since he’s the best husband in the world, he has no qualms. And FYI- I am determined to make donuts before the month is out, so buckle up, lovies. More brunch on the way!
Sweet & Savory French Toast BLT
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inspired by Everyday Food (May 2010)
Author: Oven Love
Recipe type: Breakfast, Brunch
Serves: 4
Ingredients
- 8 slices thick cut bacon
- ¼ cup brown sugar or maple syrup (you might not use it all)
- 4 slices thick cut crusty bread (have an extra slice or two on hand if you want to soak up the extra)
- 4 eggs, lightly beaten
- ¾ cup cream
- 2 tablespoons minced fresh parsley, plus more for garnish
- salt, pepper and fresh nutmeg to taste
- 1-2 tablespoons butter
- 4 large lettuce leaves (or however much lettuce you’re into)
- 8 tomato slices
Instructions
- Preheat the oven to 375. Place bacon on a rimmed baking sheet and sprinkle with brown sugar. Cook until golden, about 15 minutes, rotating half-way through.
- Meanwhile, in a large, shallow baking dish, whisk eggs, cream and parsley. Add salt, pepper and freshly grated nutmeg to taste. Lay bread in a single layer in the egg mixture and soak 3-5 minutes, flipping the slices to fully coat.
- Heat a large skillet over medium and add butter. When butter begins to sizzle, add bread and cook until golden and crisp at the edges, about 3 minutes per side.
- To serve, layer lettuce, tomato and bacon on each slice of toast and sprinkle with extra parsley.