Caprese Grilled Cheese Sandwich (Printable)

Grilled sourdough with fresh mozzarella, tomato, basil, and a balsamic drizzle for a cheesy, flavorful bite.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough or Italian bread
02 - 4 oz 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

# Method:

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

# Expert Advice:

01 -
  • It takes something you already know how to make and transforms it into something that tastes like you tried way harder than you actually did.
  • Fresh ingredients shine without demanding special skills, so even on tired weeknights it feels indulgent.
  • The warm cheese against cold tomato creates this textural moment that keeps surprising you with each bite.
02 -
  • Don't slice your tomato too thick or it won't cook through—thin slices let the warmth reach them without turning the bread soggy, which is the real enemy here.
  • Fresh mozzarella melts differently than cheddar; it softens rather than fully liquefying, so manage your heat expectations and don't overcook looking for the cheese pull you see on social media.
03 -
  • Pat your tomato slices dry with a paper towel before assembling—this single step prevents the bread from ever getting soggy and changes everything about the final texture.
  • Taste your tomato before you build the sandwich; if it's not delicious raw, it won't magically become delicious cooked, so trust your palate and adjust seasoning accordingly.
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