Caprese Pesto Grilled Cheese (Printable)

Gourmet grilled cheese with fresh mozzarella, tomatoes, and basil pesto on sourdough. Golden, melty, and ready in 18 minutes.

# What you need:

→ 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, placing them 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 the top and bottom surfaces.
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 Advice:

01 -
  • It takes the comfort of grilled cheese and makes it feel special enough for company without any fuss.
  • The pesto does all the flavor work so you get huge taste with almost no effort.
  • Everything melts together into this warm, gooey, herby bite that tastes like summer even in the middle of winter.
02 -
  • If your tomato slices are too thick, they'll steam the bread and make it soggy, so keep them thin and pat them dry with a towel.
  • Medium heat is your friend here, I learned the hard way that high heat just burns the outside while leaving the cheese cold and firm in the middle.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you an even, crispy crust every time.
  • Press the sandwich gently with the spatula while it cooks, it helps the cheese melt faster and the layers stick together.
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