AuthoradminCreamy fresh mozzarella soaked in herb‑garlic olive oil, paired with ripe tomatoes that burst with natural sweetness. Finished with a drizzle of balsamic, torn basil, and a pinch of sea salt, this simple Italian classic delivers cool, silky richness balanced by bright, juicy acidity — a refreshing bite that feels like summer on a plate.
In a large bowl, combine the tomatoes, basil, garlic, mozzarella cheese, salt, pepper, balsamic vinegar and 1 cup of the olive oil. Mix well, cover, and let sit at room temperature for 2 hours.
Brush both sides of the sourdough with a mix of olive oil and some of the tomato‑marinade oil, then assemble the grilled cheese after the tomatoes have marinated for 2 hours.
Cook one slice of oiled bread in a hot pan, then top it with mozzarella and a generous spoonful of the marinated tomatoes, keeping the mixture from spilling over.
Top the tomatoes with more mozzarella, add the second slice of bread, and cook until the first side is golden. Flip and toast the other side, then repeat with the remaining sandwiches.
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