Caprese Pesto Grilled Cheese (Print View)

Fresh mozzarella, juicy tomato, and aromatic pesto melted between crispy bread for an elevated comfort sandwich.

# Components:

→ Dairy

01 - 4 oz fresh mozzarella, sliced
02 - 2 tbsp unsalted butter, softened

→ Vegetables & Herbs

03 - 1 large ripe tomato, sliced into rounds
04 - 2 tbsp fresh basil leaves, optional for garnish

→ Spreads & Condiments

05 - 2 tbsp basil pesto

→ Bread

06 - 4 slices rustic or sourdough bread

→ Seasonings

07 - Salt and freshly ground black pepper to taste

# Directions:

01 - Spread 1/2 tbsp of softened butter on one side of each of the 4 bread slices.
02 - Place two slices of bread, buttered side down, on a clean work surface.
03 - Spread 1 tbsp of basil pesto on the unbuttered side of each bread slice.
04 - Distribute mozzarella slices evenly over the pesto, then layer tomato rounds on top. Season lightly with salt and freshly ground black pepper.
05 - Top each sandwich with the remaining bread slices, positioned with buttered side facing outward.
06 - Heat a nonstick skillet or griddle over medium heat until evenly warmed.
07 - Place sandwiches in the heated skillet and cook until bread is golden brown and crispy, approximately 3 to 4 minutes.
08 - Using a spatula, carefully flip each sandwich and cook the other side until golden and cheese is fully melted, approximately 3 to 4 minutes.
09 - Remove from heat and allow to cool for 1 to 2 minutes. Slice diagonally in half and garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It takes the comfort of melted cheese and makes it feel like summer on a plate, even in the middle of winter.
  • You can have it on the table in twenty minutes, which means it works for lunch, dinner, or that moment when you need something satisfying right now.
  • The pesto does all the heavy lifting for flavor, so you don't need to fuss with a dozen ingredients.
  • Every bite has that perfect contrast between crispy bread, creamy cheese, and the bright pop of tomato.
02 -
  • If your tomatoes are really juicy, blot them gently with a paper towel before adding them to the sandwich, or the bread can get soggy.
  • Medium heat is your friend here, because high heat will burn the outside before the cheese has a chance to melt, and low heat takes forever and doesn't give you that crispy crust.
  • Don't press down on the sandwich with your spatula while it cooks, because that squeezes out all the melted cheese and you lose the best part.
03 -
  • If your mozzarella is really wet, pat it dry with a paper towel before adding it to the sandwich so it doesn't make everything soggy.
  • Use a lid or a baking sheet to cover the skillet while the sandwich cooks, which traps heat and helps the cheese melt faster without overcooking the bread.
  • If you want extra flavor, rub a cut garlic clove on the inside of the bread before spreading the pesto, and it'll give you a subtle, warm garlic note in every bite.
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