Caprese Grilled Cheese Melt (Printable)

Fresh basil, ripe tomato, and melted mozzarella layered in toasted sourdough with balsamic glaze.

# What You Need:

→ Bread & Dairy

01 - 4 slices sourdough or Italian bread
02 - 4 ounces 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 bread slices butter-side down on a clean surface. Layer mozzarella slices, tomato slices, and fresh basil leaves on top. Season lightly with salt and pepper.
03 - Drizzle a small amount of 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 for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Remove sandwiches from the skillet, allow to rest for 1 minute, then slice in half. Optionally, drizzle with extra balsamic glaze and serve immediately.

# Expert Advice:

01 -
  • It's crispy on the outside, melty in the middle, and somehow elegant enough to serve when people drop by unexpectedly.
  • Fresh mozzarella and ripe tomatoes transform a simple sandwich into something that feels both comforting and a little bit fancy.
  • The balsamic glaze adds a subtle sweetness that makes you wonder why you haven't been doing this all along.
02 -
  • Pat your tomato slices dry with a paper towel before building; this one step prevents a soggy sandwich that falls apart the moment you bite into it.
  • Fresh mozzarella has a higher water content than regular mozzarella, which means it can weep if your tomato is too wet or your heat is too high.
  • Don't skip the rest time after cooking—it sounds unnecessary, but those sixty seconds let everything set just enough.
03 -
  • Tear basil instead of cutting it; the knife bruises the leaves and makes them darken quickly.
  • If your tomato is particularly juicy, salt it lightly and let it sit for five minutes on a paper towel before assembling—this draws out excess moisture that would otherwise make your bread soggy.
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