Pin it My neighbor handed me a jar of her homemade pesto one Saturday morning, and I knew I had to use it immediately. I had sourdough from the bakery, a ball of fresh mozzarella in the fridge, and a tomato so ripe it was begging to be sliced. What started as a simple grilled cheese turned into something that made me put my phone down and actually pay attention to every bite. Sometimes the best recipes are the ones you stumble into with whatever feels right in the moment.
I made this for my sister on a rainy Tuesday when she came over feeling burnt out from work. We sat at the kitchen counter with our sandwiches and a bottle of sparkling water, and she didnt say much at first. Then she took another bite, paused, and said this is exactly what I needed. Food has a way of doing that when you let it be simple and good.
Ingredients
- Sourdough bread: The tang and chew of sourdough holds up to the moisture from the tomato and pesto without getting soggy, and it crisps beautifully in the pan.
- Fresh mozzarella: This is the creamy, milky kind that melts into soft stretchy layers, not the rubbery block cheese, and it makes all the difference in texture.
- Ripe tomato: A tomato thats actually ripe will be sweet and juicy, so taste it first and if its bland, save it for something else.
- Basil pesto: Whether you make it or buy it, pesto brings that bright, garlicky, nutty flavor that ties the whole sandwich together.
- Unsalted butter: Softened butter spreads evenly and gives you that golden, crispy crust without burning or pooling in the pan.
Instructions
- Prep your bread:
- Spread a tablespoon of pesto on one side of each slice of sourdough, making sure to cover all the way to the edges so every bite has flavor. This also creates a barrier that keeps the bread from getting soggy.
- Layer your fillings:
- On two slices, pesto side up, lay half the mozzarella and half the tomato slices in an even layer. Top with the remaining bread slices, pesto side down, pressing gently so everything sticks together.
- Butter the outside:
- Spread softened butter on the top and bottom of each sandwich, being generous but not sloppy. This is what gives you that crispy, golden crust that crackles when you bite into it.
- Heat your pan:
- Preheat a nonstick skillet or grill pan over medium heat until its hot but not smoking. Too high and the bread burns before the cheese melts, too low and it gets greasy.
- Cook the sandwiches:
- Place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula to help the cheese melt and the layers stick. Youll know its ready when the bread is deep golden and the cheese starts peeking out the sides.
- Rest and serve:
- Remove from the pan and let the sandwiches rest for a minute so the cheese sets just slightly. Slice in half and serve warm while the mozzarella is still stretchy.
Pin it The first time I made this for my partner, he was skeptical because he thought grilled cheese was supposed to be just bread and American cheese. After one bite, he went quiet, then nodded slowly and said okay, I get it now. Weve made it at least a dozen times since, and its become our go to when we want something that feels like a hug but also tastes like we actually tried.
Choosing Your Bread
Sourdough is my favorite because of its structure and flavor, but Ive also made this with ciabatta and even a good multigrain when thats what I had on hand. The key is using something with enough body to hold up to the fillings and enough surface area to get crispy. Avoid soft sandwich bread unless you want a mushy, floppy result that falls apart when you pick it up. If youre using gluten free bread, toast it lightly before assembling so it doesnt disintegrate in the pan.
Getting the Cheese Right
Fresh mozzarella is sold in a ball packed in water or whey, and its softer and creamier than the shrink wrapped blocks you see next to the cheddar. You want to slice it about a quarter inch thick so it melts evenly without making the sandwich too heavy. If your mozzarella is really wet, pat it dry with a towel first or it will water down the whole sandwich. I once used pre shredded mozzarella in a pinch and it was fine, but it didnt have that luxurious, stretchy pull that makes this sandwich feel special.
Add Ons and Swaps
This sandwich is flexible, and Ive added baby spinach, arugula, and even thin slices of prosciutto when I wanted something a little more substantial. A drizzle of balsamic glaze after cooking adds a sweet tang that plays well with the pesto. If you dont have pesto, a smear of sun dried tomato paste or even a good olive tapenade works in a pinch.
- Try a sprinkle of red pepper flakes inside if you like a little heat.
- Swap mozzarella for burrata if you want it even creamier and more decadent.
- Use a panini press if you have one, it makes the whole process faster and gives you those beautiful grill marks.
Pin it This sandwich has become one of those recipes I make when I need something reliable and satisfying without a lot of fuss. It reminds me that sometimes the best meals are just a few good ingredients treated with a little care and attention.
Recipe FAQs
- → Can I use regular mozzarella instead of fresh?
Fresh mozzarella is recommended for its delicate flavor and creamy texture when melted. Regular mozzarella will work but may result in a chewier texture. Avoid low-moisture mozzarella as it won't achieve the same silky consistency.
- → How do I prevent the bread from getting soggy?
Pat the tomato slices dry with a paper towel before assembling. You can also place them in the center with mozzarella on either side to create a moisture barrier. Butter the outside of the bread well to create a protective crust.
- → What's the best way to slice the sandwich?
Let the sandwich rest for 1 minute after removing from heat, then use a sharp bread knife with a gentle sawing motion to slice diagonally. This prevents the cheese from clumping and keeps the sandwich intact.
- → Can I make this on a regular stovetop?
Yes, a nonstick skillet works perfectly on medium heat. A cast iron skillet also works well. Avoid high heat, which can burn the bread before the cheese melts. Medium heat ensures even toasting and proper melting.
- → How should I store leftovers?
These sandwiches are best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to revive the texture.
- → What side dishes pair well with this sandwich?
Serve alongside fresh garden salad, tomato soup, or minestrone for a complete meal. Light sides like pickled vegetables or a simple green salad complement the richness of the melted cheese beautifully.