Caprese grilled cheese on D is for Dinner

Rahim Moloo's locally-sourced grilled cheese sandwiches are found at an unexpected location: the Rideau Centre food court.

Mltdwn is an locally-owned grilled sandwich shop in the Rideau Centre's food court

The caprese grilled cheese sandwich at MLTDWN in Ottawa's Rideau Centre. (Rahim Moloo)

In the summer of 2014, Rahim Moloo expanded his small grilled cheese sandwich business from its first location in Kingston to the then-brand-new food court in the Rideau Centre.

Since then, Mltdwn has found its place among the Subways, A&Ws, and other major franchises that cater to thousands of hungry mall shoppers.

While business is brisk, Moloo says there's one minor problem: many customers think Mltdwn is part of a big American chain, rather than an independent business started by two Ottawa brothers.

In fact, Mltdwn uses all local ingredients — including the Ontario cheese that goes into their caprese grilled sandwich, a spin on the traditional basil-and-tomato Italian salad.

Moloo is this week's guest on CBC Ottawa's All in a Day with host Alan Neal.

Caprese grilled cheese sandwich


  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil, plus more to drizzle
  • 5-6 roma tomatoes, roasted
  • 2 slices sourdough bread
  • 1 slice provolone
  • ½-⅓ of a medium-sized ball of bocconcini
  • 2 large basil leaves, ripped in half
  • balsamic glaze


  1. To roast the tomatoes, first slice them into ½-inch-thick slices (about 4-5 per tomato).
  2. Toss them in a bowl with oil, salt, pepper and oregano.
  3. Place the tomatoes on a sheet of parchment paper and, in an oven heated to 325 F, roast for 35-40 minutes.
  4. Let cool and set aside.
  5. Once cool, place the tomatoes along with the provolone, bocconcini, basil and about 4-5 zigzags of the balsamic glaze in between the slices of sourdough.
  6. Drizzle the outsides of the sourdough with a few splashes of olive oil.
  7. In a non-stick frying pan on medium heat, place the sandwich and grill three minutes per side, pressing lightly until the cheese is melted and there's an even brown crust.
  8. Serve.


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