Caprese Salad Grilled Cheese (Print Version)

A flavorful sandwich with mozzarella, tomatoes, fresh basil, and balsamic glaze on golden grilled bread.

# Components:

→ Bread & Dairy

01 - 4 slices sourdough or Italian bread
02 - 4 oz fresh mozzarella cheese, sliced
03 - 2 tbsp unsalted butter, softened

→ Vegetables & Herbs

04 - 1 large ripe tomato, thinly sliced
05 - 8–10 fresh basil leaves

→ Condiments & Garnish

06 - 1 tbsp balsamic glaze
07 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Spread softened butter evenly on one side of each bread slice.
02 - Place two bread slices, butter-side down, on a clean surface. Layer with mozzarella, tomato slices, and fresh basil leaves. Season with salt and pepper.
03 - Drizzle balsamic glaze evenly over the tomato and basil layers.
04 - Top with remaining bread slices, butter-side up.
05 - Preheat a large nonstick skillet or grill pan over medium heat.
06 - Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently, until bread is golden brown and cheese has melted.
07 - Remove sandwiches from the skillet, let rest for 1 minute, slice in half, and drizzle with additional balsamic glaze if desired. Serve immediately.

# Expert Advice:

01 -
  • It bridges two worlds: the simplicity of grilled cheese meets the brightness of summer tomatoes and basil.
  • Twenty minutes from craving to eating, and your kitchen smells like an Italian café.
  • The warm cheese mingles with cool, juicy tomato slices in a way that feels almost luxurious for something this easy.
02 -
  • Your tomato has to be truly ripe and flavorful, or the whole thing falls apart—this isn't the time to use supermarket tomatoes that taste like water.
  • Medium heat is your friend here; I learned this the hard way after charring the bread on high heat and watching the mozzarella stay cold inside.
  • Pressing the sandwich gently as it cooks helps the cheese melt all the way through instead of staying in separated chunks.
03 -
  • Keep your tomato slices on a paper towel for a minute after slicing to absorb excess moisture, which prevents a soggy sandwich.
  • Let your bread sit at room temperature for a few hours before making the sandwich so it toasts more evenly and tastes sweeter.
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