Caprese Grilled Cheese
Mozzarella, ripe tomato, and basil pesto grilled into golden sourdough—a fresh Caprese twist on grilled cheese (not the dill-pickle version). Cook until the cheese is fully melted and the sandwich is piping hot.
🛒Ingredients
- 8 slices sourdough bread
- 8 ounces fresh mozzarella, sliced
- 2 ripe tomatoes, sliced
- 1/4 cup basil pesto
- Fresh basil leaves
- Balsamic glaze for drizzling (optional)
- 3 tablespoons butter, softened
- Pinch of kosher salt
🔧Kitchen Tools Needed
- Skillet
- Spatula
- Serrated knife
📝Instructions
- 1
Butter the outside of each bread slice. Spread pesto on the inside faces.
- 2
Layer mozzarella, salted tomato, basil leaves, and more mozzarella between bread (pesto inside, butter outside).
- 3
Cook in a skillet over medium-low heat 3–5 minutes per side until deep golden and mozzarella is fully melted and gooey.
- 4
Drizzle with balsamic glaze if desired; slice and serve hot.
- 5
Best fresh. Refrigerate leftovers within 2 hours; reheat in a skillet until hot through.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Low-moisture mozzarella?
Works and melts with less weep than fresh—either is fine.
No pesto?
Use olive oil, minced garlic, and extra basil.
Panini press?
3–4 minutes until melted.
Gluten-free?
Use sturdy GF bread and toast carefully.
Food safety?
Heat until cheese is fully melted and hot; chill leftovers within 2 hours.
