Caprese Pesto Grilled Cheese (Print Version)

Creamy mozzarella, ripe tomatoes, and basil pesto melted between toasted sourdough for an elevated comfort sandwich.

# What You 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

# 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 of the bread slices 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.
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 feels gourmet but uses ingredients you probably already have on hand.
  • The pesto adds a brightness that makes every bite taste fresh and exciting, not heavy.
  • You get that satisfying crispy golden crust with creamy melted insides in under 20 minutes.
  • It works for lunch, dinner, or even a late-night snack when you want something comforting.
02 -
  • Don't skip softening the butter, cold butter tears the bread and spreads unevenly, leading to burnt spots.
  • Medium heat is crucial, I've scorched the bread more than once by being impatient and cranking the heat too high.
  • Pat the tomato slices with a paper towel to remove excess moisture, or the sandwich gets soggy in the middle.
03 -
  • Press the sandwich gently with the spatula while it cooks, this helps the cheese melt faster and creates better contact with the pan for even browning.
  • If the bread is browning too fast but the cheese isn't melting, lower the heat and cover the pan with a lid for a minute to trap the heat.
  • Make extra pesto and keep it in the fridge, it transforms so many quick meals and lasts about a week in a sealed jar.
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