Caprese Grilled Cheese

WILL IT GRILLED CHEESE?

It will.

End of summer, still cleaning the last of the basil and the sugar-sweet tomatoes out of my garden (and my neighbor's [she said I could!  I swear!]).

Gardens are kind of sad in September.  Everything's a little dry, a little cold.  The growth has stopped.

I have been replacing harvested vegetables with flowers.  Zinnias, sunflowers, marigolds, and lately chrysanthemums.

Cheers me up.

It's not so bad.  Halloween comin', cooler weather.  Hoodies and cardigans and woolly caps.

Yeah, I guess that will be all right.

Caprese Grilled Cheese
These flavors are the kind you never get tired of.  Add some sourdough bread, you've got yourself a stew sandwich.

Makes 2 sandwiches

4 slices sourdough bread
1/4 cup butter (or so, for buttering bread)
2 oz mozzarella cheese. sliced (or to taste)
10 fresh basil leaves
15 cherry tomatoes (or other fresh tomato varieties)
balsamic vinegar, to taste

Heat a small pan over medium-high heat.  Butter one side each of two slices of bread.  Place one slice of bread in the pan.  Top with 5 basil leaves, 1 oz sliced cheese, and 15 or so cherry tomatoes.  It's okay if some of the tomatoes spill out, they can grill in the pan.  Cover the pan and cook for 2 minutes.  Turn heat down to medium.  Flip, cover, and cook another minute or so.  Remove from pan to cutting board, drizzle hot sandwich with small amount of balsamic vinegar (a little goes a long way here).  Slice in half and serve.  Repeat with second sandwich.