Caprese Grilled Cheese with Rosemary and Anchovies
4 slices of sandwich bread
1 large heirloom tomato, sliced
4-6 Fishwife anchovies, plus some oil from the tin
4 oz mozzarella, thinly sliced or shredded
¼ cup packed basil leaves, roughly chopped
2 tbsp finely chopped rosemary
3 garlic cloves
2 tablespoons olive oil
Salt and black pepper to season
Add the garlic, chopped rosemary and a pinch of salt to a mortar and pestle. Pound it until the garlic has broken down, then add the basil, olive oil and black pepper. Gently crush and grind the ingredients until the mixture forms a coarse paste.
Smear two pieces of bread with the herb and garlic paste. Cover the surface of the other two pieces with the mozzarella. Layer on the sliced tomato and drape with 2-3 anchovies per sandwich. Layer the two pieces of herbed bread on top of the other two, being careful to secure all of the goodness inside.
Preheat a pan over medium heat. Drizzle a small amount of oil from the anchovy tin on the top facing pieces of bread, and place the sandwiches (oiled side down) on the preheated pan. You can place a weighted object, like a smaller pan, on top of the sandwiches while grilling to ensure that the bread toasts evenly. Cook for 3-4 minutes per side (making sure to drizzle the other side in anchovy oil before flipping), or until the bread is golden brown and the mozzarella is fully melted. If your bread toasts faster than the mozzarella is melting, lower the heat a touch and put a lid on the skillet - this traps in steam which will help to expedite the melting of the cheese.
Slice the grilled cheeses in half and eat while steaming hot!