Some of my backyard tomatoes are plumping up on the vine - still young and green, too young for even green tomato recipes. The Farmers Market, however, has Michigan tomatoes and I always plop a few in my basket.

Those tomatoes, a good loaf of artisan Italian bread and fresh mozzaralla inspire tonight's Grilled Caprese Sandwich. Insalata Caprese is a salad made of fresh mozzarella, tomatoes and basil. I particularly enjoy making it in the summer months, often with a Pesto Vinaigrette, when local tomatoes are at their height of flavor (click here for that particular recipe). Put the salad in a sandwich, and you have a Caprese Sandwich.

Mediterrano Restaurant on South State is now bottling its own extra virgin olive oil from Greece. My friend gave me a gift of a bottle, and I've been enjoying its full rich flavor made from Greek Koroneiki olives.

I used a George Foreman (Lean Mean Fat Burning) Grill to make my sandwiches. My husband, Richard, is hoping I clean out the basement shelves, which are packed with kitchen equipment, before I indulge in a much-coveted panini press. The Foreman does a decent job, however. The grill marks aren't as nice, but the flavor is quite good!

Yield: 1 large sandwich (enough for two with a side salad)
Time: 20 minutes
Cost: apx. $6

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon minced garlic
2, 1-inch thick slices, Italian bread*
2-3 (1/4-inch thick) slices ripe tomato
6 fresh basil leaves
2 (1/4-inch thick) fresh mozzarella slices, buffalo mozzaralla preferred

*My bread measured 3 inches wide, by 7 inches long

Directions

1. Whisk together olive oil, vinegar and garlic. Brush dressing on one side of each bread slice.
2. On one of the bread slices brushed with vinaigrette, layer tomatoes, cutting tomatoes to fit bread, if necessary. Lightly season with kosher salt and freshly ground pepper. Arrange and cover tomato slices with basil leaves. Place mozzarella over basil, cutting to fit bread, if necessary. Place remaining slice of bread over the layered sandwich; the
side with the vinaigrette should be facing the mozzerella.
3. Heat Foreman grill to 425 degrees. Grill sandwich about 10 minutes or until golden brown. (You may also use a panini press, following the manufacturer's directions. A skillet will work too: simply grill in a couple of teaspoons of olive oil over medium heat.)