Caprese Pesto Grilled Cheese (Printable Version)

Gourmet grilled cheese featuring fresh mozzarella, ripe tomatoes, and basil pesto on crusty sourdough bread.

# What You 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

# Step-by-Step Directions:

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, placing them on top of the pesto side.
03 - Top with the 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.
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 delivers gourmet flavor in under 20 minutes, perfect for when you want something special but don't have the energy for complicated cooking.
  • The combination of creamy mozzarella, bright tomato, and herbaceous pesto creates layers of taste that make every bite interesting.
  • It uses simple ingredients you can keep on hand, so you're always one skillet away from a restaurant-quality sandwich.
02 -
  • Pat the tomato slices dry with a paper towel before adding them to the sandwich, otherwise they release moisture that can make the bread soggy instead of crisp.
  • Medium heat is non-negotiable, I learned this the hard way with a batch of burned bread and cold, unmelted cheese in the middle.
  • Don't press too hard with the spatula or you'll squeeze out all the good stuff, a gentle press is all you need to encourage even browning.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the bread an even, golden crust that's hard to beat.
  • If your mozzarella is very wet, let it drain on a paper towel for a few minutes before slicing to avoid excess moisture in the sandwich.
  • Make your own pesto when basil is abundant and freeze it in ice cube trays, then you'll always have the perfect amount ready to go.
Go Back