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Caprese Grilled Cheese Sandwich

A crisp and buttery grilled cheese filled with fresh mozzarella, ripe tomato, basil, and pesto. It cooks in one skillet and makes a quick lunch or light dinner
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course: Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices sourdough or artisan bread
  • 3–4 oz fresh mozzarella, sliced
  • 1 medium tomato, sliced
  • 4–6 fresh basil leaves
  • 1 tablespoon basil pesto
  • 1 tablespoon softened butter
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

  • Cutting board
  • Sharp knife
  • Butter knife or spoon
  • Paper towels
  • Nonstick skillet or frying pan
  • Spatula
  • Serrated knife

Method
 

  1. Slice the mozzarella and tomato into pieces about ¼ inch thick.
  2. Pat the tomato slices dry with paper towels.
  3. Spread softened butter over one side of each bread slice.
  4. Turn the bread over and spread pesto across the unbuttered sides.
  5. Layer the mozzarella, tomato, salt, black pepper, and basil over one slice.
  6. Close the sandwich with the buttered sides facing outward.
  7. Heat a skillet over medium-low heat for 2–3 minutes.
  8. Cook the sandwich for 3–4 minutes on the first side.
  9. Flip and cook for another 3–4 minutes until golden and melted.
  10. Rest for 1–2 minutes before slicing and serving.

Notes

  • Pat the tomato slices dry to prevent soggy bread.
  • Low-moisture mozzarella gives the crispiest result.
  • Keep the heat at medium-low so the cheese melts before the bread burns.
  • Replace sourdough with Italian bread, ciabatta, or thick white bread.
  • Use shredded mozzarella when fresh mozzarella is unavailable.
  • Add a light drizzle of balsamic glaze after cooking for extra Caprese flavor.