Caprese Pesto Grilled Cheese (Printable Version)

Golden toasted sourdough layered with mozzarella, tomato, and basil pesto offers a rich, fresh flavor blend.

# 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 to Follow:

01 - Spread 1 tablespoon of basil pesto evenly on one side of each sourdough bread slice.
02 - Distribute half of the mozzarella and tomato slices evenly over two of the bread slices on the pesto side.
03 - Place the remaining bread slices on top, pesto side down, to complete two sandwiches.
04 - Lightly coat the outside surfaces of each sandwich with softened unsalted butter.
05 - Preheat a nonstick skillet or grill pan over medium heat.
06 - Place sandwiches in the hot skillet and cook for 3 to 4 minutes on each side, pressing gently with a spatula, until bread is golden and cheese fully melted.
07 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Additional Tips::

01 -
  • It elevates the humble grilled cheese into something fancy enough to serve guests without feeling like you spent hours in the kitchen.
  • The combination of warm melted mozzarella, juicy tomato, and fragrant pesto feels restaurant-quality but comes together in under 20 minutes.
02 -
  • The pesto on the inside of the sandwich will spread and meld with the cheese as it melts, so you don't need to spread it on the outside layer.
  • Slicing the tomato slightly thicker than you think necessary prevents the sandwich from becoming soggy—the bread texture stays better that way.
03 -
  • Medium heat is absolutely crucial—rushing this with high heat burns the bread while the cheese is still cold inside.
  • Pressing gently with the spatula as the sandwich cooks helps the bread make better contact with the pan and the cheese meld more evenly.
Go Back