Caprese Pesto Grilled Cheese (Printer-friendly)

A gourmet twist on classic grilled cheese with fresh mozzarella, ripe tomatoes, and basil pesto on toasted sourdough.

# 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

# How to Make It:

01 - Spread 1 tablespoon of basil pesto on one side of each slice of sourdough bread.
02 - Arrange half the mozzarella slices and half the tomato slices evenly on two bread slices with pesto side up.
03 - Top each with remaining bread slices, pesto side down, to form two complete 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 for 1-2 minutes.
06 - Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is completely melted.
07 - Remove from heat, let rest for 1 minute, then slice diagonally and serve immediately while warm.

# Expert Suggestions:

01 -
  • It takes the comfort of a grilled cheese and adds just enough Italian flair to feel like a treat you didn't have to leave the house for.
  • Fresh mozzarella melts into creamy pools that soak into the sourdough in a way pre-shredded cheese never could.
  • The pesto does all the heavy lifting for flavor, so you get something restaurant-worthy in under twenty minutes.
  • It's endlessly adaptable, you can toss in greens, swap the bread, or use whatever pesto you have on hand.
02 -
  • Pat your tomato slices dry with a paper towel before layering them in, or they'll release too much water and make the bread soggy.
  • Don't crank the heat up thinking it'll be faster, medium heat is key or you'll end up with burnt bread and cold cheese in the middle.
  • If your mozzarella is packed in water, drain it well and let it sit on a towel for a few minutes before slicing.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most even, golden crust.
  • If your pesto is thick, thin it with a tiny bit of olive oil so it spreads more easily and doesn't tear the bread.
  • Press the sandwich gently with the spatula while it cooks, this helps the cheese melt faster and the layers fuse together without squishing out all the filling.
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