Caprese Grilled Cheese (Printable Version)

An Italian-style sandwich with fresh mozzarella, tomatoes, basil, and a tangy balsamic drizzle, perfect for a quick meal.

# What You Need:

→ Bread & Dairy

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

→ Vegetables & Herbs

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

→ Condiments & Garnish

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

# How To Make It:

01 - Spread butter evenly on one side of each bread slice.
02 - Place two bread slices butter-side down. Layer with mozzarella, tomato slices, and fresh basil leaves. Season with salt and pepper.
03 - Drizzle balsamic glaze over 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 pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Remove from pan, let rest for 1 minute, slice in half, and drizzle with extra balsamic glaze if desired.

# Expert Advice:

01 -
  • It's grilled cheese elevated without any pretension—just honest ingredients that let each other shine.
  • Ready in 20 minutes total, making it perfect for lunch cravings when you want something that feels special.
  • The warm cheese and tomato create this beautiful moment of contrast that tastes nothing like a plain sandwich.
02 -
  • Slice your tomato only when you're ready to assemble the sandwich; a tomato sitting out will continue releasing its juices and make everything soggy if you're not careful.
  • The temperature of your pan matters more than you'd think—too hot and the bread burns before the cheese melts, too cool and you get pale, limp bread with cold cheese.
  • Fresh mozzarella is different from block mozzarella; it has a shorter melting window, so work quickly once those sandwiches are in the pan.
03 -
  • If your mozzarella isn't melting as fast as the bread is browning, reduce your heat slightly and cover the pan with a lid for the last minute—the trapped steam finishes the job without burning anything.
  • Slice your tomato right before assembly and pat it dry with a paper towel; this single step prevents a waterlogged sandwich more than any other trick I know.
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