1 Servings 8 min Cook
1 Tbsp, chopped Basil
1 Tbsp Honey
2 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
1/3 Slices Mozzarella Cheese
2 Oz Sopressata
2 Slice, medium (1/4" thick) Tomatoes
1 Tbsp Butter
1/4 Tsp Crushed Red Pepper Flakes
To make the basil infused honey, julienne about ten small basil leaves and stir them into a tablespoon of honey.
Let sit awhile or overnight to let the flavors of the basil steep into the honey.
Spoon on about a 1/2 teaspoon (or more, depending on the size of your bread) onto each slice of the bread.
Add a layer of mozzarella, a layer of sopressata, tomato slices, and then a final layer of mozzarella.
Add softened butter and red pepper flakes to a bowl, mix well.
Heat a sauté pan over medium-low and add butter until melted; set your sandwich in.
Cook for about three minutes on each side or until it gets golden brown, making sure not to burn the red pepper flakes.
Let rest 2 minutes before cutting.
Enjoy!
Recipe inspired by: http://grilledcheesesocial.
com/2011/08/04/the-bee-sting-remix-mozzarella-grilled-cheese-with-hot-sopressata-and-basil-infused-honey/
