Caprese Pesto Grilled Cheese (Printable)

Gourmet grilled cheese featuring fresh mozzarella, ripe tomatoes, and basil pesto on sourdough, toasted to golden perfection.

# What You'll 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

# How To:

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, positioning them on top of the pesto side.
03 - Top with the remaining bread slices, pesto side down, to form two complete 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 for 1 minute.
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 diagonally and serve warm.

# Expert Tips:

01 -
  • It takes less than 20 minutes but tastes like you spent an hour in an Italian cafe.
  • The pesto soaks into the bread while it cooks, creating crispy, herbaceous edges that crunch perfectly against the creamy mozzarella.
  • You can make it with whatever you already have and it still feels special enough for guests.
02 -
  • Don't skip drying the mozzarella slices with a paper towel before layering them, the extra moisture can make the sandwich soggy and prevent the bread from crisping properly.
  • Medium heat is the secret, I learned this after burning three sandwiches in a row trying to rush them on high.
  • Press gently with the spatula, don't smash the sandwich flat or all the filling squeezes out the sides.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best crust without hot spots.
  • If the cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking to trap the heat.
  • Make your own pesto with extra garlic and lemon zest if you have time, the freshness makes a noticeable difference.
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