Caprese Pesto Grilled Cheese (Printable)

Gourmet mozzarella, tomato, and basil pesto sandwich toasted to golden perfection on crusty sourdough.

# What You Need:

→ 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

# Steps:

01 - Spread 1 tablespoon of basil pesto on one side of each sourdough slice.
02 - Distribute half the mozzarella slices and half the tomato slices evenly on two bread slices, over the pesto layer.
03 - Top with remaining bread slices, pesto side facing inward, to create two complete sandwiches.
04 - Lightly butter the outside of each sandwich on both top and bottom sides.
05 - Preheat a nonstick skillet or grill pan over medium heat.
06 - Place sandwiches in skillet and cook 3 to 4 minutes per side, gently pressing with spatula until bread achieves golden brown color and cheese melts completely.
07 - Remove from pan, allow 1 minute resting time, slice diagonally, and serve immediately while warm.

# Expert Tips:

01 -
  • It takes the comfort of grilled cheese and dresses it up with fresh Italian flavors that feel special without any fuss.
  • The pesto soaks into the bread just enough to flavor every bite, and the tomato adds a juicy brightness that keeps it from feeling too heavy.
  • You can have this on the table in under twenty minutes, making it perfect for a quick lunch that still feels like a treat.
02 -
  • Pat your tomato slices dry before layering them in, or the sandwich will leak moisture and the bread won't crisp properly.
  • Medium heat is crucial, I've scorched more than one sandwich by getting impatient and cranking the burner too high.
  • If your mozzarella is very wet, squeeze it gently in a paper towel first to avoid a puddle of milky liquid in the pan.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most even, golden crust.
  • Press down gently with your spatula while cooking, but don't smash the sandwich flat or you'll squeeze out all the melted cheese.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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