Caprese Pesto Grilled Cheese (Printable Version)

Creamy mozzarella, ripe tomatoes, and basil pesto melted between golden sourdough slices for a gourmet Italian-inspired sandwich.

# 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

# 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 bread slices, directly on top of the pesto.
03 - Top with 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 melted.
07 - Remove from pan, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It takes less than 20 minutes but tastes like you spent an hour in the kitchen.
  • The pesto adds a fragrant herby kick that makes plain grilled cheese feel like a distant memory.
  • Fresh mozzarella melts into creamy pools that hold everything together perfectly.
  • Sourdough gets crispy and golden on the outside while staying soft enough to bite through easily.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium heat gives you time for everything to come together.
  • Pat the tomato slices dry with a paper towel before layering them in, this keeps the sandwich from getting watery and soggy.
  • Use softened butter, not melted, so it spreads evenly without soaking into the bread or dripping off the edges.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt faster and create better contact with the pan for even browning.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Use a panini press if you have one, it makes the process even easier and gives you perfect grill marks every time.
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