Caprese Grilled Cheese

Caprese Grilled Cheese is an easy-to-make sandwich with melty mozzarella, fresh tomatoes, and pesto on buttery sourdough bread.

Caprese Grilled Cheese

I love celebrating holidays, especially food ones like National Chocolate Chip Cookie Day (haven’t missed it in 3 years!) and National Grilled Cheese Day.

So here’s my second grilled cheese recipe this month to get you ready! Everyone needs a great grilled cheese for National Grilled Cheese Day!

This one is super simple and quick: sourdough bread toasted in butter, filled with mozzarella, tomatoes, basil pesto, and fresh basil, then grilled to perfection. YUM!

Ingredients

• Butter: Use soft salted butter or add a pinch of salt if using unsalted.
• Sourdough Bread: Choose thick, soft slices for a crispy sandwich.
• Garlic Powder & Italian Seasoning: Sprinkle lightly for extra flavor.
• Mozzarella Cheese: Freshly grate for better melting and better flavor. Pre-shredded doesn’t melt as nicely!
• Roma Tomatoes: Slice thin for even coverage.
• Basil Pesto: Use fresh for the best flavor. I love Rana’s fresh basil pesto.
• Basil Leaves: Add in whole small leaves or ribbon larger leaves.
• Balsamic Reduction: Optional, but adds a sweet tangy flavor.

Make Your Own Balsamic Reduction

I love adding a drizzle of balsamic reduction to these sandwiches. Open the sandwich, add fresh basil, and drizzle with balsamic.

You can buy it or make it easily: combine 1 cup balsamic vinegar and 1/4 cup honey in a small saucepan. Boil, then simmer on low until reduced to 1/3 cup (about 10 minutes). Let it cool before using.

How To Make Caprese Grilled Cheese

1. Butter Bread: Spread butter on both sides; sprinkle with garlic powder and Italian seasoning.
2. Heat Pan: Set a skillet on medium-low or set a griddle to 275°F.
3. Toast Bread: Cook for 1 minute per side.
4. Assemble Sandwich: Add cheese, tomatoes, and pesto on one slice; top with the other piece of bread.
5. Grill: Cook 2-4 minutes per side until golden and melted.
6. Add Basil: Lift top slice, add fresh basil, and optionally drizzle with balsamic reduction.
7. Serve: Enjoy hot with extra pesto and balsamic, if desired.

Serving Suggestions for Caprese Grilled Cheese

• Easy Tomato Soup: Perfect for dipping!
• Everyday Salad Recipe: Light and fresh with a simple dressing.
• Pasta Salad: A cold pasta salad goes so well with the sandwich.
• Fruit Salad: Fresh and sweet fruit balances the savory.
• Chips: Crunchy potato chips or veggie chips for some crunch!
• Roasted Vegetables: Seasonal roasted veggies pair nicely.

Recipe Tips

• Butter: Use soft butter for easy spreading on the bread.
• Bread: Use thick slices of sourdough for a crispy and sturdy sandwich.
• Cheese: Freshly grate mozzarella for better melting and flavor.
• Heat: Cook on low to medium heat to prevent burning and ensure even toasting.
• Flip: Flip the sandwich gently with a spatula to keep it intact. Gently press the sandwich with a spatula to help everything stick together.
• Cover: The pan to help the cheese melt evenly.

More Easy Sandwich Recipes:

• Cucumber Sandwich Recipe with a delicious 3-ingredient spread
• Chicken Salad Recipe on mini croissants
• Tuna Salad with a creamy dressing
• Turkey Bacon Avocado Sandwich with the best sandwich spread
• Quickest Fish Sandwich with tartar sauce

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5 from 4 votes

Caprese Grilled Cheese

By Chelsea Lords

Caprese Grilled Cheese is a delightful twist on a classic! Melty mozzarella, ripe tomatoes, and zesty pesto snuggled between buttery sourdough slices—pure comfort in every bite!

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 sandwich

Equipment

• Medium pan

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 tablespoons salted butter softened
• ▢ 2 slices sourdough bread 1-inch thick
• ▢ Garlic powder
• ▢ Italian seasoning
• ▢ 2/3 cup freshly shredded mozzarella cheese
• ▢ 6 slices roma tomato
• ▢ Fresh basil pesto
• ▢ 4 large basil leaves ribboned
• ▢ Balsamic reduction optional, see note 1
• ▢ Salt and pepper

Instructions 

• Spread butter on both sides of the bread slices. Sprinkle lightly with garlic powder and Italian seasoning. If using unsalted butter, add a pinch of salt to the inside pieces of bread.
• Heat a pan over medium-low heat or set an electric griddle to 275°F. Place the bread slices in the pan and cook for 1 minute. Flip the bread so the toasted side is up. On one slice, add 1/3 cup mozzarella cheese, sliced tomatoes, pesto, and then the remaining 1/3 cup cheese. Place the other slice of bread on top, with the hot toasted side touching the cheese. Cook for 2–4 minutes, then flip the sandwich. Cover the pan with a lid and cook for another 2–4 minutes, or until the bread is golden and crisp, and the cheese is melted.
• Remove the sandwich from the heat and lift the top piece of bread enough to add the fresh basil leaves. If desired, drizzle with a small amount of balsamic reduction.
• Serve the grilled cheese immediately with extra pesto and balsamic reduction on the side, if desired.

Video

Recipe Notes

Note 1: You can buy balsamic reduction or make it very easily by combining 1 cup balsamic vinegar and 1/4 cup honey in a small pot. Place over high heat, bring to a boil, and then reduce the heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set this balsamic reduction aside to cool before adding it to the sandwich.

Nutrition

Serving: 1serving | Calories: 723kcal | Carbohydrates: 54.6g | Protein: 27.8g | Fat: 41.4g | Cholesterol: 75.5mg | Sodium: 1442.8mg | Fiber: 5.3g | Sugar: 9.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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