Caprese Pesto Grilled Cheese (Print Version)

Creamy fresh mozzarella, ripe tomatoes, and fragrant basil pesto melted between crusty sourdough for gourmet comfort.

# 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 Steps:

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 transforms pantry staples into something that feels restaurant fancy without any fuss.
  • The pesto seeps into the bread as it toasts, creating these pockets of flavor you don't expect.
  • You can have it on the table faster than ordering takeout, and it actually tastes like summer.
02 -
  • If your heat is too high, the bread will scorch before the mozzarella has a chance to melt, and you'll end up with a sad, cold center.
  • Pat the tomato slices dry with a paper towel before layering them in, or they'll make the sandwich soggy and the cheese won't stick.
03 -
  • Press down gently with your spatula while cooking, it helps the cheese melt into every corner without squishing out the fillings.
  • If your mozzarella is too wet, it'll steam instead of melt, so drain it well and even pat it dry before slicing.
Go Back