Caprese Pesto Grilled Cheese (Printer View)

Vibrant twist on classic grilled cheese with fresh mozzarella, juicy tomato, and aromatic pesto between crispy golden bread.

# What you'll need:

→ Dairy

01 - 4 ounces fresh mozzarella, sliced
02 - 2 tablespoons unsalted butter, softened

→ Vegetables & Herbs

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

→ Spreads & Condiments

05 - 2 tablespoons basil pesto

→ Bread

06 - 4 slices rustic or sourdough bread

→ Seasonings

07 - Salt and freshly ground black pepper to taste

# Method:

01 - Spread one-half tablespoon of butter on one side of each bread slice.
02 - Place two slices of bread, buttered side down, on a clean work surface.
03 - Spread one tablespoon of basil pesto on the unbuttered side of each bread slice.
04 - Distribute mozzarella slices evenly over the pesto, then arrange tomato rounds on top. Season tomatoes lightly with salt and pepper.
05 - Top each sandwich with remaining bread slices, buttered side facing outward.
06 - Heat a nonstick skillet or griddle over medium heat.
07 - Place sandwiches in the skillet and cook until bread is golden brown and crisp, approximately 3 to 4 minutes.
08 - Flip sandwiches and cook the other side until golden and cheese is completely melted, approximately 3 to 4 minutes.
09 - Remove from heat, let cool for 1 to 2 minutes, slice in half diagonally, and garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It transforms pantry basics into something that feels restaurant-worthy without the fuss or the price tag.
  • The pesto seeps into every bite, creating pockets of herbaceous richness that make plain grilled cheese seem like a distant memory.
  • You can have this on the table in twenty minutes, which means weeknight dinners just got a serious upgrade.
  • The crispy, buttery exterior gives way to molten mozzarella that stretches with every pull.
02 -
  • Medium heat is non-negotiable, high heat will char the bread before the mozzarella even thinks about melting, and I've ruined enough sandwiches to know this for certain.
  • Pat the mozzarella and tomato slices dry with a paper towel before assembling, because excess moisture turns your bread soggy instead of crispy.
  • Let the sandwich rest for a minute after cooking so the cheese firms up just enough to hold together when you bite in.
03 -
  • Press down gently with your spatula while cooking to help the cheese melt faster and create better contact with the heat.
  • If your skillet is large enough, cook both sandwiches at once to keep them equally hot and crispy when you serve.
  • A cast iron skillet holds heat beautifully and gives you the most even browning, just be sure it's well-seasoned so nothing sticks.
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