This post was sponsored by Queen Creek Olive Mill, the most delicious local olive oil. Thanks for supporting Arizona Foodie!
When Queen Creek Olive Mill reached out to us here at Arizona Foodie, we jumped at the chance to work with them again! Not only do I love to support local wherever I can, but I also love when those products are better than anything else you can get just anywhere. The Rea family over at the Queen Creek Olive Mill blends their oils every 6 weeks and bottles every 3 weeks to ensure that they have the freshest product, plus most of their inventory doesn’t last longer than 14 days on a shelf! Does it get any fresher than that? Unless you’ve got olive trees in your own backyard (hello dream backyard), consider Queen Creek Olive Mill to be your direct from farm to table source.
I’ve found myself as of late simplifying my recipes. Not only is it a time-saver, but when you have the freshest, highest quality ingredients, you don’t need 20+ ingredients to put a meal on the table. Case in point, these Caprese Grilled Cheese Sandwiches. Farm fresh tomatoes, locally grown basil leaves, and good quality mozzarella cheese. Throw those in between two slices of locally baked bread and slathered with Queen Creek Olive Mill’s Balanced Extra Virgin Olive Oil. Their Balanced version of their cold-pressed olive oil is perfectly peppery, slightly fruity, yet smooth, not to mention pesticide free, non-GMO, gluten free, vegan, Arizona grown, and has a zero carbon footprint. I repeat, does it get any better than that? 5 ingredients. That’s all you need for the best Italian grilled cheese you’ll ever have.
Caprese Grilled Cheese with Olive Oil
- 4 slices good quality bread (think sourdough, rustic white, or ciabatta)
- mozzarella ball, cut into 10-12 slices
- 1 ripe tomato, sliced (about 1/4-inch thick)
- fresh basil leaves
- 5 tbsp. Balanced Olive Oil from Queen Creek Olive Mill
Preheat a cast-iron skillet over medium heat. Brush olive oil evenly on both sides of the bread slices and place on the hot skillet to warm up. After 2 minutes on one side only, remove from the heat and onto a large plate or cutting board, with hot side up.
Carefully lay sliced mozzarella, tomato, and basil on 2 of the slices of bread. Place the other half of the bread on top, heated side towards the caprese ingredients. Having the two heated sides facing inwards helps to melt the mozzarella, while you continue to cook the outside of the sandwich.
Place the complied sandwiches back onto the hot skillet, cooking one side for 2-3 minute, before flipping over to the other side. Once both sides are golden brown and crispy, remove from the heat, cut in half and serve. Thanks to Queen Creek Olive Mill for sponsoring this post and allowing us to share their products and create amazing recipes with them!