Caprese Pesto Grilled Cheese

The first time I made this pesto grilled cheese, I was actually trying to use up some extra mozzarella from a dinner party the night before. My apartment smelled like basil and butter for days afterward, and honestly, I didn't mind one bit.

My roommate walked in while I was flipping the sandwiches and immediately demanded I make her one too. Now its our go to lunch when we both work from home, and we've started keeping a jar of pesto in the fridge specifically for these moments.

Ingredients

• Fresh mozzarella: I've learned that slicing it thinly while cold helps it melt evenly without making the bread soggy
• Ripe tomato: Pat the slices dry with a paper towel before layering, trust me on this one
• Basil pesto: Homemade is lovely but store bought works perfectly, just look for one with good olive oil content
• Rustic bread: Sourdough gives the best crunch and structural integrity for all those toppings
• Unsalted butter: Softening it to room temperature makes spreading so much easier

Instructions

Prep your bread:

Spread softened butter on one side of each slice, getting all the way to the corners

Layer the flavors:

Place two slices butter side down, spread with pesto, then add mozzarella and tomatoes

Season wisely:

A light sprinkle of salt and pepper right on the tomatoes makes all the difference

Build your sandwich:

Top with remaining bread, butter side facing out, pressing gently to set everything

Get that golden crust:

Cook in a skillet over medium heat for about 4 minutes per side until beautifully browned

The waiting game:

Let them rest for a couple minutes so the cheese sets up slightly before slicing

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Last summer, I made these on a camping trip using a cast iron skillet over the fire, and they were somehow even better than at home. Something about cooking outside makes everything taste more adventurous.

Making It Your Own

While the classic combination is pretty perfect, I've discovered that adding a thin layer of sun dried tomato pesto underneath the regular pesto creates this incredible depth of flavor. My sister swears by adding a few fresh spinach leaves for some texture and color.

Perfect Pairings

This sandwich deserves something on the side that can stand up to its bold flavors. I like serving it with a simple arugula salad dressed with lemon vinaigrette, or sometimes just some sliced fresh fruit when I want to keep things easy. A light tomato soup also works beautifully for a more substantial meal.

Common Questions

Can I make these ahead of time? I wouldn't recommend it, grilled cheese is best eaten straight from the pan while that cheese is still molten. What about the bread getting soggy? Patting those tomatoes dry is crucial, and don't overload with pesto. Can I use a panini press? Absolutely, just reduce the cooking time slightly since both sides cook at once.

• Keep the heat medium low for the most even melting
• A fish spatula makes flipping much easier
• Letting it rest before slicing prevents all that cheese from escaping

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There's something so satisfying about cutting into that golden crust and watching the steam escape. This isn't just a sandwich, it's a little moment of comfort that never gets old.

Recipe FAQs

→ What type of bread works best?

Rustic sourdough or artisan bread creates the crispiest exterior and holds ingredients well. Ciabatta or whole grain also add nice texture variations.

→ Can I make this ahead of time?

These are best enjoyed fresh off the griddle for optimal crispiness. You can prep ingredients in advance, but assemble and cook just before serving.

→ How do I prevent soggy bread?

Pat tomato slices dry with paper towels before layering, and ensure your butter spreads evenly to create a moisture barrier between bread and filling.

→ What else can I add?

Fresh basil leaves, a drizzle of balsamic glaze, or even some thinly sliced red onion enhance flavors beautifully without overwhelming the classic combination.

→ Is this freezer-friendly?

While not ideal for freezing, you can assemble uncooked sandwiches, wrap tightly, and refrigerate for up to 24 hours before cooking.

→ How do I know when it's done?

Look for evenly golden-brown bread and melted cheese visible at the edges. The sandwich should feel slightly firm when pressed gently.