Caprese Pesto Grilled Cheese (Print View)

Gourmet mozzarella and tomato sandwich with basil pesto on toasted sourdough, golden and melted to perfection.

# Components:

→ 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

# Directions:

01 - Spread 1 tablespoon of basil pesto on one side of each slice of sourdough bread.
02 - Distribute half the mozzarella slices and half the tomato slices evenly on two bread slices, placed pesto side up.
03 - Top each filled bread slice with a remaining slice, pesto side down, to form two complete sandwiches.
04 - Lightly coat the outside surfaces of each sandwich on both top and bottom with softened butter.
05 - Preheat a nonstick skillet or grill pan over medium heat for 1-2 minutes.
06 - Place the sandwiches in the heated skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread achieves a golden brown color and the cheese melts completely.
07 - Remove from heat, allow to rest for 1 minute, slice diagonally, and serve immediately while warm.

# Expert Advice:

01 -
  • It transforms simple pantry staples into something that tastes like you ordered it from a cafe.
  • The pesto does all the flavor work so you dont have to fuss with seasonings or complicated steps.
  • It cooks in under 10 minutes but feels special enough for guests.
  • The combination of creamy mozzarella and tangy tomato never gets old.
02 -
  • Pat your tomato slices dry with a paper towel or they'll make the sandwich soggy and the cheese won't melt properly.
  • Medium heat is your friend here, high heat will char the bread while leaving the inside cold and the cheese unmelted.
  • If your mozzarella isn't melting fast enough, cover the pan with a lid for the last minute of cooking.
03 -
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the crispiest crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a 200 degree oven while you cook the rest.
  • Day old bread actually works better than fresh because it's slightly drier and crisps up beautifully without getting tough.
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