Caprese Pesto Grilled Cheese (Printable)

Fresh mozzarella, juicy tomato, and aromatic pesto melted between crispy golden bread for an elegant Italian-American sandwich.

# Ingredient list:

→ Dairy

01 - 4 oz 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

# Cooking steps:

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

# Expert advice:

01 -
  • It takes the comfort of melted cheese and butter and makes it taste like a vacation in Italy.
  • You can make it with ingredients you probably already have, or can grab in one quick market stop.
  • It's fast enough for a weeknight but impressive enough that people ask for the recipe.
02 -
  • Pat your tomato slices dry before layering them in, or the moisture will make the bread soggy and ruin that perfect crunch.
  • Don't crank the heat too high, medium heat gives the cheese time to melt while the bread crisps slowly and evenly.
  • Let the sandwich rest for a minute after cooking so the cheese sets just enough to hold together when you slice it.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most even, golden crust.
  • If your mozzarella is too wet, press it between paper towels for a few minutes before slicing to avoid a soggy sandwich.
  • Make extra pesto and freeze it in ice cube trays, then you'll always have some ready for sandwiches, pasta, or scrambled eggs.
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