Grilled Balsamic Vinaigrette Melt

This grilled balsamic vinaigrette sandwich melt transforms simple ingredients into a gourmet experience that balances tangy, savory, and sweet flavors in every bite. The combination of melted fresh mozzarella with roasted red peppers creates a delightful texture contrast against the crispy grilled sourdough.

I first made this sandwich during a particularly busy work week when I needed something quick but satisfying. It has since become my go to lunch when hosting friends who always ask for the recipe before leaving.

Ingredients

• Sourdough bread: provides the perfect sturdy base with a slight tanginess that complements the fillings. Look for a loaf with a good crust for optimal grilling.

• Fresh mozzarella cheese: melts beautifully and offers a mild creamy flavor. Choose high moisture buffalo mozzarella for the best melt and flavor.

• Roasted red bell peppers: add sweetness and smoky notes. Jarred varieties work perfectly but if you have time roast your own for enhanced flavor.

• Fresh spinach leaves: provide nutritional value and a slight peppery bite. Select bright green leaves without any wilting.

• Balsamic vinaigrette: delivers the signature tangy flavor that makes this sandwich special. Use a high quality brand or make your own for best results.

• Fresh basil leaves: bring an aromatic quality that elevates the entire sandwich. Look for vibrant green leaves with no brown spots.

• Garlic powder: infuses the sandwich with savory depth. Always check the freshness of your spices for optimal flavor.

• Olive oil: creates the perfect crispy exterior when grilling. Extra virgin adds more flavor than regular olive oil.

Step-by-Step Instructions

Prep the Ingredients:

Begin by preheating your grill or non stick skillet over medium heat. This temperature is crucial for achieving that golden exterior without burning. While the surface heats slice your sourdough bread to about half inch thickness ensuring each slice is relatively even. Cut the fresh mozzarella into quarter inch slices so they melt evenly. Prepare the roasted red peppers by slicing them into strips about half inch wide. Thoroughly rinse the spinach and basil then pat them completely dry to prevent a soggy sandwich.

Make the Balsamic Mixture:

Combine the balsamic vinaigrette with the finely chopped basil ensuring the leaves are cut small enough to distribute throughout. Add the garlic powder which will infuse into the vinaigrette creating a more complex flavor profile. Season with salt and pepper starting with a small amount and adjusting to your preference. Whisk everything together thoroughly until the mixture looks uniform and the herbs are evenly distributed.

Assemble the Sandwiches:

Place four slices of sourdough bread on a clean work surface. Layer first with two to three slices of fresh mozzarella covering most of the bread surface. Next arrange the roasted red pepper strips evenly across the cheese. Add a generous handful of fresh spinach lightly pressing it down. Drizzle about two tablespoons of the balsamic mixture over each sandwich ensuring it spreads throughout the fillings. Top with the remaining bread slices pressing down gently to compact the ingredients.

Grill the Sandwiches:

Brush the outside of each sandwich with a thin even layer of olive oil using a pastry brush for best results. Place the sandwiches on your preheated grill or skillet being careful not to overcrowd the cooking surface. Allow them to cook undisturbed for 4 to 5 minutes until you see a deep golden brown color developing. Flip with care using a wide spatula and grill the second side for another 4 minutes. Look for the cheese to be completely melted and oozing slightly from the sides.

Serve and Enjoy:

Transfer the finished sandwiches to a cutting board and let them rest for 60 seconds which allows the cheese to set slightly for cleaner cutting. Slice each sandwich diagonally with a sharp knife to showcase the beautiful layers inside. Serve immediately while still warm alongside extra balsamic vinaigrette in a small dipping bowl if desired.

The roasted red peppers are truly the unsung hero of this sandwich. My grandmother taught me to roast them directly over an open flame until blackened then steam them in a covered bowl to easily remove the skins. That smoky depth transforms what could be an ordinary sandwich into something memorable that my family now requests weekly.

Making Your Own Balsamic Vinaigrette

While store bought vinaigrette works perfectly in this recipe creating your own takes the flavor to new heights. Combine one quarter cup high quality balsamic vinegar with three quarters cup extra virgin olive oil. Add one teaspoon of Dijon mustard to help emulsify the mixture along with one finely minced garlic clove. Season with salt freshly ground black pepper and a teaspoon of honey for balance. Whisk vigorously until fully combined or shake in a sealed jar. This homemade version will stay fresh in your refrigerator for up to two weeks and can elevate salads and other dishes as well.

Perfect Pairings

This sandwich pairs beautifully with light accompaniments that complement rather than compete with its robust flavors. A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast. For a more substantial meal serve alongside a cup of tomato soup which echoes the Mediterranean flavors in the sandwich. During warmer months a chilled gazpacho makes an excellent partner. For beverages consider a crisp Pinot Grigio if enjoying with wine or a sparkling water with a squeeze of lemon to cleanse the palate between bites.

Variations To Try

Create a vegan version by substituting the mozzarella with cashew cheese or a quality plant based mozzarella alternative. The balsamic flavors work wonderfully with these substitutions. For a heartier sandwich add thinly sliced grilled chicken breast or prosciutto between the cheese and vegetables. Those seeking a gluten free option can use certified gluten free bread though you may need to adjust grilling time slightly as these varieties often have different moisture content. For a spicier version add a thin layer of red pepper flakes to the balsamic mixture or include sliced fresh jalapeños among your vegetables.

Common Questions About This Recipe

→ How do I keep the bread crispy when grilling?

Brush the outside of the sandwich with olive oil and use medium heat, pressing gently as it grills to achieve a crisp, golden crust without burning.

→ Can I swap out the mozzarella for another cheese?

Yes, provolone, fontina, or a mild cheddar also pair well with the tangy balsamic and roasted peppers.

→ What bread works best for this melt?

Sourdough provides a sturdy texture and slight tang, but ciabatta or multigrain are also excellent choices for grilling.

→ Is there a way to make this sandwich vegan?

You can replace mozzarella with a plant-based cheese and use a vegan vinaigrette. The rest of the ingredients are naturally vegan-friendly.

→ Why mix basil and garlic into the vinaigrette?

Chopped basil and garlic powder in the vinaigrette add fresh herb flavor and aromatic depth, enhancing the sandwich's taste.

→ Can I make this sandwich ahead of time?

It's best enjoyed freshly grilled, but you can prep ingredients ahead and assemble just before grilling to keep the bread crisp.