Grilled Cheese Panzanella
Adapted from Panini Happy
4 slices sourdough or other rustic bread
2 ounces monterey jack cheese
4 medium tomatoes, bite size chunks
1/2 red onion, thinly sliced
1/4 cup torn fresh basil
3 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
2 tsps chopped shallots
1/2 tsp Dijon mustard
Salt and pepper
For the vinaigrette: Whisk all ingredients and set aside.
Heat a saute pan with butter. Evenly spread cheese over 2 slices of bread and top with the other slice. Heat on the pan and flip over when cheese is melting and one side is brown. Repeat. (I really don’t think I need to tell you how to make a grilled cheese…)
In a large bowl, combine tomatoes, onions, and basil. When grilled cheese is complete, cut into 1 in squares and mix with other salad ingredients. Pour most of the vinaigrette over the entire salad and mix thoroughly. You probably won’t need all of the dressing, but feel free to use it if you’d like. Let salad sit and soak for 20 minutes.