Caprese Salad Grilled Cheese (Print Version)

A flavorful combo of mozzarella, tomato, basil, and balsamic glaze layered on grilled sourdough 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 - Evenly spread softened butter on one side of each bread slice.
02 - Place two bread slices, butter-side down, on a clean surface. Layer with sliced mozzarella, tomato, and basil leaves. Season lightly with salt and pepper.
03 - Drizzle balsamic glaze over the tomato and basil layers.
04 - Cover with the remaining bread slices, butter-side up.
05 - Warm a large nonstick skillet or grill pan over medium heat.
06 - Place sandwiches into the pan and cook for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese has melted.
07 - Remove sandwiches from the pan, let rest for 1 minute, slice in half, and drizzle with additional balsamic glaze if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours planning when really you just had good ingredients on hand.
  • The contrast between the cool basil-tomato center and the warm, crispy bread edges feels luxurious in the most casual way.
  • You get the satisfaction of a proper grilled cheese without the heaviness that usually comes with it.
02 -
  • Medium heat is non-negotiable; high heat will char your bread before the cheese finishes melting and leave you with a crispy exterior and a cold center.
  • Pat your tomato slices dry with a paper towel before layering—excess moisture is the enemy of crispness and will make the bread damp.
  • Don't skip the resting minute; it's the difference between a sandwich that stays together and one that collapses when you bite into it.
03 -
  • Tear basil by hand instead of cutting it with a knife—the leaves bruise less and stay brighter green, and it tastes fresher.
  • Buy the best mozzarella you can afford; the difference between supermarket and fresh burrata from a specialty shop is the difference between a good sandwich and an unforgettable one.
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