Caprese Pesto Grilled Cheese (Printable)

Creamy fresh mozzarella, ripe tomatoes, and basil pesto melted between crusty sourdough and toasted to golden perfection.

# 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

# 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 bread slices positioned pesto side up.
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 sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
07 - Remove from heat, let rest for 1 minute, then slice diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like a gourmet cafe sandwich but comes together in under 20 minutes with ingredients you probably already have.
  • The combination of creamy mozzarella, tangy pesto, and sweet tomato creates layers of flavor that make every bite interesting.
  • Its flexible enough to serve as a quick lunch, a light dinner, or even cut into smaller pieces for a party appetizer.
02 -
  • Pat the mozzarella and tomatoes dry before assembling or the sandwich will steam instead of crisp, leaving you with soggy bread and disappointing texture.
  • Medium heat is non negotiable, I learned this the hard way after burning the outside while the cheese inside stayed cold and firm.
  • Let the sandwich rest for a full minute after cooking, cutting it immediately causes all the melted cheese to run out onto the plate instead of staying where it belongs.
03 -
  • Use a heavy skillet or cast iron pan if you have one, the extra weight helps press the sandwich evenly and creates better contact with the heat.
  • If the cheese isnt melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat and speed things up.
  • Make your own pesto in big batches when basil is cheap and freeze it in ice cube trays, then you always have some on hand for sandwiches like this.
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