Save The smell of basil hit me before I even opened the jar. I was standing in my tiny apartment kitchen on a Tuesday night, exhausted from work and staring at leftover sourdough from the weekend. I had mozzarella that needed using, a tomato on the counter, and pesto I'd impulse-bought at the farmers market. What started as fridge cleaning became something I now crave constantly.
I made this for my sister when she visited last spring. She's the kind of person who rolls her eyes at grilled cheese, but after one bite she went quiet, then asked for the recipe. We sat on the balcony with our sandwiches and iced tea, and she admitted she'd been living on takeout for months. Sometimes the simplest meals are the ones that remind us cooking doesn't have to be hard.
Ingredients
- Sourdough bread: The slight tang and sturdy texture hold up beautifully to the juicy tomatoes and melted cheese without getting soggy.
- Fresh mozzarella: Use the kind packed in water or brine, not the shredded stuff, it melts into creamy pockets that pull apart perfectly.
- Ripe tomato: A summer tomato makes this sing, but even a decent hothouse tomato works if you slice it thin and pat it dry.
- Basil pesto: Homemade is lovely, but a good jarred pesto saves time and still delivers that herby, garlicky punch.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust without tearing the bread.
Instructions
- Spread the pesto:
- Slather a generous tablespoon of pesto on one side of each bread slice, all the way to the edges. This creates a flavor barrier that keeps the bread from getting soggy.
- Layer the filling:
- Place half the mozzarella and tomato slices on two bread slices, pesto side up. Don't overcrowd or the sandwich won't close neatly.
- Assemble the sandwiches:
- Top with the remaining bread slices, pesto side down, pressing gently so everything sticks together. You want a compact sandwich that holds its shape.
- Butter the outsides:
- Spread softened butter on the top and bottom of each sandwich, covering every inch. This is what gives you that restaurant quality golden crust.
- Preheat the pan:
- Heat a nonstick skillet or grill pan over medium heat until a drop of water sizzles gently. Too hot and the bread burns before the cheese melts.
- Cook the sandwiches:
- Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing lightly with a spatula. You'll know it's ready when the cheese starts oozing and the bread turns deep golden.
- Rest and serve:
- Let the sandwiches rest for a minute after removing them from the pan, then slice diagonally. This brief pause helps the cheese set just enough so it doesn't all spill out.
Save The first time I served this to friends, I panicked because I didn't have fancy appetizers. I made four of these sandwiches, cut them into triangles, and arranged them on a wooden board. Everyone devoured them before I could even plate the salad. One friend texted me the next day asking if I'd cater her book club. It's funny how the recipes we almost overlook become the ones people remember.
Choosing Your Bread
Sourdough is ideal because it has structure and flavor, but I've used ciabatta, focaccia, and even thick cut whole wheat with great results. The key is avoiding soft sandwich bread, which turns to mush under the weight of the tomatoes and melted cheese. Look for something with a bit of chew and a crust that can stand up to butter and heat.
Make It Your Own
I sometimes toss in a handful of baby spinach or arugula for a peppery bite and extra greens. A drizzle of balsamic glaze after cooking adds a sweet tangy finish. If you want more protein, a few slices of prosciutto or grilled chicken work beautifully without overwhelming the fresh flavors.
Serving and Pairing Ideas
This sandwich is rich enough to be a full meal with just a simple side salad or a handful of chips. I love serving it with a chilled glass of Pinot Grigio or sparkling water with lemon. It's also excellent cut into smaller pieces as an appetizer for casual gatherings.
- Serve with a crisp green salad dressed in lemon vinaigrette.
- Pair with tomato soup for a comforting Italian inspired lunch.
- Cut into triangles and serve on a board with olives and pickles for a party platter.
Save This sandwich has become my answer to What's for dinner when I'm too tired to think. It's proof that a few good ingredients and a hot pan can turn an ordinary night into something worth sitting down for.
Recipe FAQ
- → Can I use different types of cheese?
Absolutely. Fresh mozzarella provides a mild, creamy texture, but you can substitute with provolone, burrata, or a blend of mozzarella and parmesan for deeper flavor.
- → What bread works best?
Sourdough is ideal for its tangy flavor and sturdy structure that holds up to melting cheese. Ciabatta, focaccia, or thick-cut Italian bread are excellent alternatives.
- → How do I prevent the bread from burning?
Cook over medium heat and monitor closely. Medium heat allows the cheese to melt before the bread browns. Butter the outside lightly and press gently with a spatula.
- → Can I make this ahead of time?
Assemble the sandwiches up to 2 hours before cooking, but don't butter them until ready to cook. This keeps the bread from becoming soggy.
- → What pairs well with this sandwich?
Serve alongside a crisp Italian white wine, sparkling water with lemon, or a light tomato soup. A fresh green salad complements the rich, melted cheese beautifully.
- → Is this vegetarian-friendly?
Yes, this is a vegetarian main dish. Ensure your pesto is made without anchovies and check that your butter and mozzarella are vegetarian-certified if needed.