Caprese Pesto Grilled Cheese (Printable)

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

# 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

# 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, positioning them over the pesto layer.
03 - Top each assembled slice with remaining bread, pesto side facing down, to create two complete sandwiches.
04 - Apply softened butter lightly to the outside of each sandwich on both top and bottom surfaces.
05 - Preheat a nonstick skillet or grill pan over medium heat until hot.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread achieves golden-brown color and cheese fully melts.
07 - Remove from heat, allow 1 minute rest time, then slice and serve immediately while warm.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, perfect for when you want something special without the fuss.
  • The combination of creamy mozzarella and bright pesto turns a childhood comfort food into something you'd actually serve to guests.
  • Every bite gives you that satisfying crunch followed by warm, melty center that makes you close your eyes for a second.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Medium heat is your friend here, I burned my first attempt by cranking the heat too high and ending up with charred bread and cold cheese in the middle.
  • Pat your tomato slices dry with a paper towel before adding them, excess moisture can make your sandwich soggy and nobody wants that.
  • Fresh mozzarella has way more water than regular mozzarella, so don't overload it or you'll end up with a puddle instead of a sandwich.
03 -
  • Use a heavy pan or press down with another skillet on top of your sandwiches while they cook for extra crispy, compact results that hold together better.
  • Make your own pesto in big batches when basil is cheap and freeze it in ice cube trays, then you always have the good stuff ready to go.
  • If your mozzarella is really wet, slice it and let it drain on paper towels for 10 minutes before building your sandwich.
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