I came across this fabulous recipe in one of my most recent issues of Fine Cooking. It's kind of ironic, because displayed quite prominently on the cover is "100+ Healthy Recipes," but the cover image is of a Grilled Mozzarella and Spinach BLT. I like to think that that illusion was the reason I let myself make this one :) I'm thinking it probably shouldn't be categorized as a "healthy" recipe.
I'm calling this one "Make it Your Own," because I made one seemingly minor change, and it made the absolute world of difference in this sandwich. Arugula. Wow - talk about awesome! Although the recipe calls for spinach, I had a mix of the two and I decided to improvise, really glad I did. I might even write in to the magazine...
- I honestly don't know the difference between sliced mozzarella and the "good" stuff that you usually get in Caprese sandwiches. This recipe called for the latter judging by the picture, and maybe by the use of the word "fresh," but I just had some thick slices cut at the deli of what I'll call the "regular" mozzarella, and it worked great. If you do this, make sure that the cheese is the appropriate size, I ended up trimming it down. Originally, I had thought the more cheese the better, but honestly that coupled with the bacon, greens and tomato, makes less OK here.
- Two pieces of bacon, as opposed to 3, works just fine here. (Hey - gotta try to make it "healthier" if it's going to be in the healthy issue!)
- Use yogurt-based margarine instead of butter or olive oil. It gives that buttery taste without all the calories!
- Per sandwich, you'll use one generous handful of greens, as they reduce down quite a bit when they're cooked.
- If you don't have a panini press, you'll survive.