Caprese Pesto Grilled Cheese (Print)

Gourmet grilled cheese with fresh mozzarella, ripe tomatoes, and basil pesto on crusty sourdough.

# Ingredients:

→ Bread & Cheese

01 - 4 slices sourdough bread
02 - 7 ounces fresh mozzarella, sliced

→ Vegetables

03 - 1 large ripe tomato, sliced

→ Condiments

04 - 4 tablespoons basil pesto
05 - 2 tablespoons unsalted butter, softened

# Instructions:

01 - Spread 1 tablespoon of basil pesto on one side of each slice of sourdough bread.
02 - Distribute half the mozzarella slices and half the tomato slices evenly on two bread slices with pesto facing up.
03 - Top with remaining bread slices, pesto side down, to form two complete sandwiches.
04 - Lightly butter the outside of each sandwich on both top and bottom surfaces.
05 - Preheat a nonstick skillet or grill pan over medium heat until adequately warmed.
06 - Place sandwiches in skillet and cook 3 to 4 minutes per side, gently pressing with a spatula, until bread is golden brown and cheese is completely melted.
07 - Remove from pan, allow to rest for 1 minute, then slice and serve warm.

# Pro Tips:

01 -
  • It transforms pantry staples into something that tastes like you spent an hour in the kitchen.
  • The creamy mozzarella melts into the pesto in a way that makes every bite feel indulgent.
  • You get crispy, golden edges and gooey center without any fuss or fancy equipment.
  • It works as a fast lunch, a light dinner, or even cut into small squares for a fancy snack.
02 -
  • Pat the tomato slices dry with a paper towel before layering them in, or they'll make the bread soggy and your sandwich will fall apart.
  • Medium heat is your friend, too high and the bread burns while the cheese stays cold, too low and it takes forever and dries out.
  • If your mozzarella is very wet, squeeze it gently in your hand first or the sandwich will leak everywhere when you flip it.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest crust without any hot spots.
  • Press the sandwich with the back of your spatula while it cooks, but don't smash it flat or all the cheese will squeeze out the sides.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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