Save This grilled cheese Caprese sandwich brings together creamy mozzarella, sun-ripened tomatoes, and fragrant basil for an irresistible twist on comfort food. A nod to the beloved Italian Caprese salad, this sandwich is pressed golden and melty, making it perfect for an easy lunch or a cozy dinner.
Even my kids, who are picky about tomatoes, ask for this sandwich whenever fresh basil is in season. It quickly became the dish I crave when I want something easy but still special.
Ingredients
- Sourdough bread or country-style bread: Choose a crusty loaf for a golden crisp exterior and sturdy base
- Fresh mozzarella: Adds creamy texture and richness Opt for mozzarella packed in brine for maximum meltability
- Ripe tomato: Use large juicy tomatoes Vine-ripened or heirloom varieties deliver the brightest flavor
- Fresh basil leaves: Select vibrant unblemished leaves for the most aromatic result
- Unsalted butter: Softened butter ensures even toasting Make sure it is at room temperature so it spreads easily
- Balsamic glaze: Adds a sweet tangy depth Look for a thick reduction without added sugar for authentic flavor
- Extra virgin olive oil: A drizzle brings richness and helps bread brown
- Salt and freshly ground black pepper: To elevate the tomato and cheese flavors Always use good quality sea salt and freshly ground pepper to finish
Instructions
- Butter the Bread:
- Spread softened butter evenly over one side of every bread slice Use a gentle touch so you do not tear the bread and try to reach all the way to the edges for the best browning
- Assemble the Sandwich:
- Place two bread slices on a clean surface butter side down Drizzle olive oil over the bare side then layer mozzarella slices evenly followed by tomato slices and a generous layer of fresh basil Sprinkle with salt and black pepper for full flavor
- Add the Balsamic Glaze:
- Drizzle a modest stream of balsamic glaze directly onto the tomato slices This balances the richness with a touch of acidity and brings the Caprese flavors together
- Finish the Assembly:
- Top with the remaining bread slices buttered side facing up Press down gently so the layers hold together but avoid squeezing out the filling
- Grill the Sandwich:
- Preheat a nonstick skillet or grill pan over medium heat Place the sandwiches onto the hot surface and cook for three to four minutes per side Gently press with a spatula so the bread toasts evenly and the cheese melts inside Watch closely to avoid burning
- Rest and Slice:
- Once both sides are golden brown and the cheese is gooey move the sandwiches to a cutting board Let them rest for about a minute before slicing This keeps the cheese from spilling out too quickly
- Serve Immediately:
- Cut sandwiches in halves or quarters Arrange on a plate while still warm for the full melty experience Serve with extra basil or a side salad if desired
Save My favorite part is slicing into the sandwich and watching the mozzarella stretch The aroma of basil always reminds me of summers in my grandmother’s kitchen when we would make Caprese salad with tomatoes just picked from her garden
Storage Tips
Wrap leftover sandwiches in foil and refrigerate for one to two days To reheat use a skillet over low heat so the bread crisps again and the cheese remelts Avoid microwaving as bread turns soggy
Ingredient Substitutions
Swap out sourdough for ciabatta or a whole wheat loaf Try provolone or fontina cheese for a different but still melty filling If you do not have balsamic glaze use a sprinkle of sea salt and a swipe of pesto instead
Serving Suggestions
Serve the sandwich with a light green salad or a bowl of tomato soup Cut into smaller pieces for an appetizer or party platter A glass of crisp white wine or sparkling water with lemon makes it extra refreshing
Save Enjoy this bright comforting sandwich whenever you want the flavors of summer in a golden crispy package Serve warm for gooey perfection every time.