Caprese Salad Grilled Cheese (Print Version)

A vibrant twist featuring ripe tomatoes, fresh basil, creamy mozzarella, and tangy balsamic glaze on toasted bread.

# What to Use:

→ 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

# How to Prepare:

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

# Expert Advice:

01 -
  • It tastes like summer in a sandwich, even when it's cold outside.
  • You can make it in the time it takes to brew a cup of coffee.
  • It feels fancy enough for lunch with a friend but simple enough for a Tuesday night alone.
02 -
  • The mozzarella needs to be at room temperature or it won't melt properly; pull it from the fridge 15 minutes before you start.
  • Don't skip resting the sandwich—those 60 seconds let the cheese set up just enough to hold together instead of oozing onto the plate.
03 -
  • Room temperature mozzarella and softened butter are the two things that separate a restaurant-quality sandwich from a mediocre one.
  • Medium heat, patience, and a gentle hand on the spatula will give you a perfectly melted interior and a golden crust every single time.
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