Caprese Pesto Grilled Cheese (Printable version)

Gourmet grilled cheese featuring fresh mozzarella, ripe tomatoes, and basil pesto on crispy sourdough. Simple, elegant, and utterly delicious.

# 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

# How-To Steps:

01 - Spread 1 tablespoon of basil pesto on one side of each slice of sourdough bread.
02 - Distribute half the mozzarella slices and half the tomato slices evenly on two bread slices, pesto side 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 until evenly hot.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
07 - Remove from pan, let rest for 1 minute, then slice diagonally and serve warm.

# Expert Advice:

01 -
  • It feels like a restaurant splurge but takes less time than ordering takeout
  • The pesto soaks into the bread while it toasts, creating crispy, herby edges that crunch perfectly
  • Fresh mozzarella melts into creamy puddles that hold the tomatoes in place without making the sandwich soggy
  • You can make it with pantry staples and whatever tomatoes you have on hand
02 -
  • Pat your tomato slices dry with a paper towel before layering them or they will release water and make the sandwich soggy in the middle
  • Medium heat is non-negotiable, high heat will char the bread before the mozzarella even thinks about melting
  • Use softened butter, not melted, melted butter soaks into the bread instead of crisping the surface
03 -
  • Press the sandwiches with a second heavy skillet while they cook for an even crispier crust and faster melting
  • If your mozzarella is very wet, pat it dry with a towel before slicing to avoid a soupy sandwich
  • Make extra pesto and freeze it in ice cube trays so you always have some ready for quick meals like this
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