Caprese Grilled Cheese (Printable)

A vibrant blend of mozzarella, basil, tomato, and balsamic glaze in a golden grilled sandwich.

# 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

# Directions:

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

# Expert Hints:

01 -
  • The cheese melts into those beautiful pools while the bread gets crispy and golden, which somehow makes a sandwich feel like an event.
  • Fresh basil and tomato turn something familiar into something that tastes like you actually tried, even though you spent ten minutes max in the kitchen.
  • It's the kind of food that works for lunch or a light dinner, and you won't feel like you need a nap afterward.
02 -
  • If your bread is too thin or your heat is too high, the outside will burn before the cheese actually melts in the middle—medium heat is your friend here, even though it feels slow.
  • Fresh mozzarella releases water as it cooks, which is why you layer it against the bread where it can soak in instead of on top of the tomato where it just makes everything wet.
03 -
  • Don't press down on the sandwich while it's cooking with something heavy—just a gentle hand and let the weight of the bread do the work so you don't squeeze out all the good stuff.
  • If you're cooking two sandwiches at once, don't crowd the pan because the steam from one will keep the other from getting crispy, so work in batches or use two pans.
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