Caprese Pesto Grilled Cheese (Print version)

Fresh mozzarella and tomato with aromatic pesto melted between golden crispy bread slices.

# What You'll Need:

→ Dairy

01 - 4 oz fresh mozzarella, sliced

→ Vegetables & Herbs

02 - 1 large ripe tomato, sliced into rounds
03 - 2 tbsp fresh basil leaves (optional, for garnish)

→ Spreads & Condiments

04 - 2 tbsp basil pesto

→ Bread

05 - 4 slices rustic or sourdough bread

→ Other

06 - 2 tbsp unsalted butter, softened
07 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Spread 1/2 tbsp of softened butter evenly on one side of each bread slice.
02 - Place two bread slices buttered side down on a clean cutting board. Spread 1 tbsp of basil pesto over the unbuttered side of each slice.
03 - Layer fresh mozzarella slices over the pesto, then arrange tomato rounds on top. Lightly season tomatoes with salt and freshly ground black pepper.
04 - Top each sandwich with the remaining bread slices, ensuring the buttered side faces outward.
05 - Heat a nonstick skillet or griddle over medium heat until hot.
06 - Place sandwiches in the preheated skillet and cook for 3-4 minutes until the bread turns golden brown and crispy.
07 - Carefully flip sandwiches and cook the opposite side for an additional 3-4 minutes until golden and cheese has melted completely.
08 - Remove from heat and let sandwiches rest for 1-2 minutes. Slice diagonally in half and garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • The pesto adds this incredible aromatic punch that regular grilled cheese just cannot compete with
  • It comes together in under 20 minutes but tastes like something from a fancy Italian café
  • The combination of warm mozzarella and fresh tomato is just one of those perfect flavor marriages
02 -
  • Medium-low heat is your friend here, high heat will burn the bread before the cheese has a chance to melt properly
  • Letting the sandwiches rest for even just 60 seconds after cooking makes a huge difference, the cheese sets slightly so it does not ooze out when you cut them
03 -
  • Pat your tomato slices dry with a paper towel before layering them, it keeps the bread from getting soggy
  • If your pesto is really thick, thin it with a teaspoon of olive oil so it spreads more easily
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