Caprese Pesto Grilled Cheese (Print Version)

Gourmet grilled cheese with fresh mozzarella, tomatoes, and basil pesto on sourdough. Crispy outside, melty inside.

# 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

# Cooking Directions:

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 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.
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 Suggestions:

01 -
  • It takes the nostalgic joy of grilled cheese and elevates it with fresh, vibrant Italian flavors that feel special without any fuss.
  • The creamy mozzarella melts into the tangy pesto and sweet tomato in a way that tastes like summer, even on the coldest day.
  • You can have this on the table in under 20 minutes, making it perfect for quick lunches or those nights when you want something indulgent but easy.
02 -
  • Dont skip the resting step after cooking, cutting too soon causes all that gorgeous melted mozzarella to ooze out onto your plate instead of staying in the sandwich.
  • Medium heat is crucial, too high and the bread burns before the cheese melts, too low and you lose that crispy golden crust.
  • Pat the tomato slices dry with a paper towel before layering them in, excess moisture can make the sandwich soggy.
03 -
  • Let your butter come to room temperature before spreading, it goes on smoothly and wont tear the bread.
  • If your mozzarella is very wet, press it gently between paper towels before slicing to prevent sogginess.
  • Cover the skillet with a lid for the first minute or two of cooking, the trapped steam helps the cheese melt faster without overcooking the bread.
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