Caprese Pesto Grilled Cheese (Printable)

Fresh mozzarella, ripe tomatoes, and basil pesto melted between crispy sourdough for an Italian-inspired comfort meal.

# 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 Make:

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

# Expert Hints:

01 -
  • It takes the comfort of melted cheese and elevates it with bright, summery flavors that feel both indulgent and fresh.
  • You can have it on the table in under 20 minutes, making it perfect for those nights when you want something special without the fuss.
  • The combination of creamy mozzarella and tangy pesto creates a flavor balance that feels restaurant quality but costs a fraction of the price.
02 -
  • Don't skip the resting step after cooking, because cutting into it immediately causes all the melted cheese to flood out and you lose that perfect gooey bite.
  • Medium heat is non negotiable, I've burned the bread more than once by getting impatient and cranking up the flame.
  • Pat the tomato slices dry with a paper towel before layering them in, or they'll release too much juice and make the whole sandwich soggy.
03 -
  • Use a cast iron skillet if you have one, because it holds heat beautifully and gives the bread an even, deep golden color that nonstick sometimes misses.
  • If the cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking to trap the heat and help it along.
  • Make extra pesto and store it in the fridge with a thin layer of olive oil on top to keep it bright green and fresh for your next sandwich craving.
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