I have this fascination with food trucks. There’s a food truck rally in Tucson that is basically just a gathering of a bunch of food trucks at a particular time that moves around to different locations around town on different dates. I’ve only made it to the rally a couple times because it’s hard to catch them in the places nearby during times when I’m free, but a few times isn’t nearly enough to taste everything I want to try. We have some very cool food trucks around here that serve all kinds of different fare – German food, Sonoran hotdogs, poutine (tasting this is on my bucket list!), specialty desserts, and…grilled cheese.
One of the food trucks is called Cheesy Rider. I’ve had this one on my must-try list for awhile now. They make souped up grilled cheese sandwiches like The Smokehouse (House Smoked Pork Ribs, Sweet Corn Mashed Potato and Cheddar Cheese on Country White Bread), which is the first sandwich of theirs I want to try, and the Mac ‘N Bacon (Homemade Mac-N-Cheese, American Cheese, and Bacon on Country White). All of them are drool-worthy. By the way, I have no association with Cheesy Rider. They have no idea I exist. I just really love grilled cheese.
Anyways, when I first looked over their menu a few months ago, I was getting so impatient about not being able to get to a rally to actually try one of their sandwiches that I decided to make one at home. They have a Caprese sandwich on their menu that I tweaked just a little bit to make it fast and easy to make at home.
Start with some fresh French bread. Heck, it doesn’t have to be French bread. It could be tomato basil bread or Ciabatta or whatever you like best.
Brush some olive oil on one side of each piece of bread.
Sprinkle on some shredded mozzarella cheese.
And some chopped fresh basil.
And top that with a couple slices of tomato.
Put it all together…
Then grill it up. I like to use my panini press, because it cooks the sandwich faster since it’s toasting both side of the sandwiches at once, but you can always make it in a skillet or on a griddle or even in the oven.
And then you are rewarded with a crispy-on-the-outside, gooey on the inside grilled cheese sandwich.
The fresh basil and tomato add a fresh, summery taste that is tough to beat.
To end on an extra happy note, Cheesy Rider is supposed to open a stall in the food court of a nearby mall this week.
So, if you need me, I’ll be eating all the grilled cheese.
- 1 Tbs olive oil
- 4 slices bread
- 1/2 c. shredded mozzarella cheese
- 2 Tbs fresh basil leaves, chopped
- 1 medium tomato, sliced
- salt & pepper, to taste
- Heat panini press to medium.
- Brush oil on one side of each slice of bread.
- On the un-oiled side of two of the slices of bread, sprinkle mozzarella cheese, then basil leaves, then tomato slices. Sprinkle with salt and pepper.
- Top with the two leftover bread slices, oiled side up.
- Put sandwiches on the heated machine and press for 5-7 minutes, until bread is toasted and cheese is melted.