Caprese Pesto Grilled Cheese (Printable Version)

Gourmet grilled cheese featuring fresh mozzarella, ripe tomatoes, and basil pesto on crusty sourdough. Toasted to golden perfection.

# Ingredient List:

→ 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 of the bread slices on top of the pesto side.
03 - Top with the remaining bread slices, pesto side down, to form two sandwiches.
04 - Lightly butter the outside of each sandwich on both top and bottom.
05 - Preheat a nonstick skillet or grill pan over medium heat.
06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
07 - Remove from the pan, let rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • It takes the comfort of grilled cheese and gives it the kind of flavor that makes you feel like youre treating yourself without any extra effort.
  • The combination of creamy mozzarella, sweet tomato, and that herby pesto crunch creates a balance thats hard to stop eating.
  • Its fast enough for a weekday lunch but impressive enough that you could serve it to someone you want to impress.
02 -
  • Do not skip the resting step after cooking, because cutting into it immediately makes all the cheese and tomato slide out onto your plate instead of staying in the sandwich.
  • Medium heat is your best friend here, I learned this after burning the outside of three sandwiches in a row while the cheese stayed cold and firm inside.
  • Pat your tomato slices dry with a paper towel before layering them in, or the moisture will make the bread soggy no matter how much pesto you use as a barrier.
03 -
  • If your pesto is oily, blot it lightly with a paper towel before spreading so the bread doesnt get greasy and soggy.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest crust without any hot spots that burn the bread.
  • Let your butter come to room temperature before you start, cold butter tears the bread and doesnt spread evenly, which leads to uneven browning.
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