Caprese Pesto Grilled Cheese (Printable)

Crispy bread layered with mozzarella, tomato, and basil pesto for a melty, savory twist on the classic.

# What You'll Need:

→ Dairy

01 - 4 oz fresh mozzarella, sliced

→ Vegetables & Herbs

02 - 1 large ripe tomato, sliced into rounds
03 - 2 tbsp fresh basil leaves (optional, for garnish)

→ Spreads & Condiments

04 - 2 tbsp basil pesto

→ Bread

05 - 4 slices rustic or sourdough bread

→ Other

06 - 2 tbsp unsalted butter, softened
07 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Spread 1/2 tbsp of softened butter on one side of each bread slice, ensuring even coverage to the edges.
02 - Place two bread slices buttered side down on a clean cutting board. Spread 1 tbsp of basil pesto evenly over the unbuttered surface of each slice.
03 - Layer mozzarella slices over the pesto-coated bread. Arrange tomato rounds on top of the cheese and season lightly with salt and freshly ground black pepper.
04 - Top each sandwich with the remaining bread slices, buttered side facing outward. Press gently to compact the layers.
05 - Heat a nonstick skillet or griddle over medium heat for 2-3 minutes until hot but not smoking.
06 - Carefully transfer sandwiches to the preheated skillet. Cook for 3-4 minutes until the bottom becomes golden brown and crispy.
07 - Flip sandwiches using a spatula and cook the second side for 3-4 minutes until golden brown and the cheese is fully melted.
08 - Remove sandwiches from heat and let rest for 1-2 minutes. Slice diagonally in half and garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • The pesto adds an incredible depth of flavor that regular grilled cheese just cannot match
  • Fresh mozzarella melts into these amazing creamy pockets that balance perfectly with the juicy tomatoes
  • It comes together in twenty minutes but tastes like something from a fancy Italian cafe
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese has a chance to melt properly
  • I tried skipping the butter once and used olive oil instead but the texture was just not the same
  • The resting minute actually matters if you want clean slices instead of a messy cheese explosion
03 -
  • Pat your tomato slices dry with paper towels before layering to prevent a soggy sandwich
  • Use a spatula to press down gently while cooking to help the cheese melt evenly
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