Caprese Salad Grilled Cheese (Print View)

A vibrant grilled sandwich featuring fresh mozzarella, tomatoes, basil, and a tangy balsamic drizzle.

# Components:

→ 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 slices bread butter-side down on a clean surface, then layer mozzarella, tomato slices, and basil leaves. Lightly season with salt and pepper.
03 - Drizzle balsamic glaze over the tomato and basil layers.
04 - Cover with 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 bread is golden and cheese is melted.
07 - Remove sandwiches from pan, let rest for 1 minute, then slice in half. Optionally drizzle with extra balsamic glaze and serve immediately.

# Expert Advice:

01 -
  • It takes the comfort of a grilled cheese and gives it a sophisticated, restaurant-quality twist in just 20 minutes.
  • The warm melted mozzarella plays perfectly against the bright acidity of tomato and the peppery basil, so every bite feels balanced and fresh.
  • Its the kind of sandwich that works for a weeknight dinner or impresses someone you're trying to cook for without any fuss.
02 -
  • The temperature of your skillet matters more than you'd think—too hot and the bread burns before the cheese melts, too cool and you'll end up with a sad, pale sandwich that never crisps.
  • Fresh mozzarella has more water content than you expect, so if your tomatoes are particularly juicy, pat them dry with a paper towel first or your sandwich will turn into a soggy mess partway through.
  • The balsamic glaze should be drizzled sparingly on the raw tomato inside the sandwich—save the extra drizzle for after cooking, when it hits the warm bread and caramelizes slightly, adding another layer of flavor.
03 -
  • Let your mozzarella sit at room temperature for 10 minutes before slicing—it cuts cleaner and won't tear into stringy pieces that are harder to layer evenly.
  • The balsamic glaze should be a drizzle, never a pour—a little goes a long way, and you can always add more after cooking than you can take away.
  • If you're cooking for two, make both sandwiches at the same time in your skillet so they finish together and you're eating together, which is the whole point of cooking in the first place.
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