Caprese Salad Grilled Cheese (Printable)

Golden sourdough with fresh tomato, basil, mozzarella, and tangy balsamic glaze in an Italian-inspired twist.

# Components:

→ 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 - Evenly spread softened butter 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. Drizzle balsamic glaze over the tomato and basil.
03 - Cover with the remaining bread slices, butter-side up.
04 - Preheat a large nonstick skillet or grill pan over medium heat.
05 - Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
06 - Remove from heat and let rest for 1 minute. Slice in half and drizzle with additional balsamic glaze if desired before serving.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant dish but takes just twenty minutes from start to finish.
  • That moment when melted cheese meets warm tomato and fresh basil is pure comfort food magic.
  • The balsamic drizzle adds a sophisticated sweetness that makes people ask for your recipe.
02 -
  • If your tomato is watery, pat the slices dry with paper towels before assembling—excess moisture is what leads to a soggy sandwich.
  • The bread temperature matters just as much as the cheese temperature, so don't rush the cooking; patience here rewards you with the perfect melt.
03 -
  • If your mozzarella is very wet, let the slices sit on a paper towel for a few minutes to remove excess moisture, which prevents the sandwich from getting soggy.
  • Using medium heat instead of high heat is the secret to getting melted cheese and golden bread at the same time—rushing it with high heat only gets you burnt bread and cold cheese.
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