Caprese Pesto Grilled Cheese (Printable Version)

Creamy fresh mozzarella, ripe tomatoes, and fragrant basil pesto melted between crusty sourdough slices.

# Ingredient List:

→ Bread & Cheese

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

→ Vegetables

03 - 1 large ripe tomato, sliced

→ Condiments

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

# How to Make It:

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

# Expert Tips:

01 -
  • It takes barely any time but tastes like you spent an hour crafting something special.
  • The pesto soaks into the bread as it toasts, creating crispy, herby edges that crunch perfectly.
  • Fresh mozzarella melts into creamy pockets that stretch with every bite.
  • It works as a quick lunch or a dinner that feels restaurant worthy without the fuss.
02 -
  • Pat the tomato slices dry with a paper towel before layering them, or they'll make the sandwich soggy no matter how careful you are.
  • Medium heat is non negotiable, I rushed once on high and ended up with charred bread and cold cheese in the middle.
  • If your mozzarella is really wet, squeeze it gently in your hands first to release excess liquid.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the bread an even, golden crust.
  • If you want extra crispy edges, add a tiny bit more butter to the pan halfway through cooking.
  • Let the sandwich rest for a full minute before cutting, it keeps the cheese from all sliding out in one molten rush.
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