Caprese Pesto Grilled Cheese (Printable)

Fresh mozzarella, juicy tomato, and aromatic pesto melted between golden, crispy bread slices.

# Components:

→ Dairy

01 - 4 oz fresh mozzarella, sliced
02 - 2 tbsp unsalted butter, softened

→ Vegetables & Herbs

03 - 1 large ripe tomato, sliced into rounds
04 - 2 tbsp fresh basil leaves, optional for garnish

→ Spreads & Condiments

05 - 2 tbsp basil pesto

→ Bread

06 - 4 slices rustic or sourdough bread

→ Seasonings

07 - Salt and freshly ground black pepper to taste

# Method:

01 - Spread 1/2 tablespoon of butter on one side of each of the 4 bread slices.
02 - Place two slices of bread, buttered side down, on a clean work surface.
03 - Spread 1 tablespoon of basil pesto on the unbuttered side of each bread slice.
04 - Distribute mozzarella slices evenly over the pesto, then arrange tomato rounds on top. Season lightly with salt and black pepper.
05 - Cover each sandwich with the remaining bread slices, ensuring the buttered side faces outward.
06 - Heat a nonstick skillet or griddle over medium heat until uniformly warm.
07 - Place sandwiches in the skillet and cook until the bread develops a golden brown, crispy exterior, approximately 3 to 4 minutes.
08 - Flip sandwiches carefully and cook the reverse side until golden and cheese is completely melted, approximately 3 to 4 minutes.
09 - Remove from heat, allow to cool for 1 to 2 minutes, slice diagonally in half, and garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you probably already have most of what you need.
  • The pesto seeps into the bread as it toasts, creating these crispy, herby edges that are impossible to resist.
  • Fresh mozzarella melts into creamy puddles that stretch with every bite, making it so much better than pre-sliced cheese.
  • It's one of those recipes that makes you look like you know what you're doing in the kitchen, even on a lazy weeknight.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, and you'll end up with a sad, cold center and charred crust.
  • Pat the tomato slices dry with a paper towel before adding them to the sandwich, otherwise they release too much moisture and make the bread soggy.
  • Use softened butter, not melted, because melted butter soaks into the bread instead of staying on the surface where it can crisp up properly.
03 -
  • Cover the skillet with a lid for the last minute of cooking if the cheese isn't melting fast enough, the trapped heat will help it along without burning the bread.
  • Let the sandwich rest for a full minute after cooking so the cheese firms up slightly and doesn't ooze out everywhere when you slice it.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust.
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