Caprese Pesto Grilled Cheese (Printer-Friendly)

Gourmet grilled cheese featuring fresh mozzarella, ripe tomatoes, and basil pesto on toasted sourdough. Easy and elegant.

# 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

# How to Prepare:

01 - Spread 1 tablespoon of basil pesto on one side of each slice of sourdough bread
02 - Arrange half the mozzarella slices and half the tomato slices evenly on two bread slices with pesto side facing up
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 skillet and cook for 3-4 minutes per side, pressing gently with spatula, until bread achieves golden brown color and cheese melts completely
07 - Remove from pan and let rest for 1 minute, then slice diagonally and serve warm

# Expert Advice:

01 -
  • It takes the comfort of melted cheese and elevates it with fresh, bright flavors that feel indulgent without being heavy.
  • You can pull it together in under 20 minutes using ingredients you probably already have or can grab quickly.
  • The combination of creamy mozzarella and aromatic pesto makes every bite feel like a little escape to an Italian trattoria.
02 -
  • If your mozzarella is very wet, pat it dry with a paper towel before layering it in, or the sandwich will leak and steam instead of crisping up.
  • Medium heat is non-negotiable, I learned this after burning three sandwiches in a row because I was impatient and cranked the burner too high.
  • Press gently with the spatula, not hard, or you will squeeze out all the melted cheese and end up with a flat, sad sandwich.
03 -
  • Let the butter come to room temperature before you spread it, cold butter tears the bread and leaves uneven patches that burn in spots.
  • If you want extra crispy edges, press the sandwich down with a small pot or another pan for the first minute on each side, just do not go too hard or you will push everything out the sides.
  • Use a serrated knife to slice the sandwich after it rests, it cuts through the crust cleanly without squishing all the melted cheese out.
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