Caprese Pesto Grilled Cheese (Printer View)

Creamy mozzarella, ripe tomatoes, and basil pesto melted between crusty sourdough bread for an elevated comfort food experience.

# What you'll need:

→ 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

# Method:

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 with pesto side up.
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 Advice:

01 -
  • It takes the comfort of melted cheese and elevates it with bright, summery flavors that feel restaurant worthy.
  • Everything comes together in under 20 minutes, making it perfect for lunch or a quick dinner when youre craving something special without the fuss.
02 -
  • Dont skip the resting step after cooking, cutting into the sandwich immediately makes all the melted cheese run out onto the plate instead of staying inside.
  • If your bread is browning too fast but the cheese isnt melting, lower the heat and cover the skillet with a lid for the last minute to trap the steam.
03 -
  • Use a panini press if you have one, it gives you even pressure and perfect grill marks without having to flip.
  • If your mozzarella is very wet, pat it dry with a paper towel before layering it in, this keeps the sandwich from getting soggy and helps the cheese melt evenly.
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