2-4 large vine-ripe tomatoes, chilled. (Recommended: Beefsteak)
2 fresh garlic cloves (minced or pureed)
1 stick salted butter
½ lb sliced fresh mozzarella cheese (one ⅛” slice of cheese per slice of tomato)
1-2 tbs. Lawhorn's Signature Seasoning
6-8 fresh basil leaves, thinly sliced or chopped
- Melt the butter and garlic together to make garlic butter. Gently poach the garlic in the butter over medium heat for about 10 minutes. Do not let the garlic burn.
- Core the tomatoes and slice them into about 1/2" slices. Brush the garlic butter on both sides. Liberally sprinkle both sides with Lawhorn's Signature Seasoning.
- Place on a hot grill (500° or hotter) and grill one minute. Flip the slices, sprinkle with fresh basil and top with the sliced cheese. Cook for another minute or until the cheese is melted nicely. (Note: Lower the lid of your grill. An aluminum pie tin or large pot lid will do if your grill does not have a lid.)