Caprese Grilled Cheese Sandwich (Printable)

A vibrant Italian twist with fresh mozzarella, basil, tomatoes, and balsamic glaze on grilled sourdough.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough or Italian bread
02 - 4 oz fresh mozzarella cheese, sliced
03 - 2 tbsp unsalted butter, softened

→ Vegetables & Herbs

04 - 1 large ripe tomato, thinly sliced
05 - 8–10 fresh basil leaves

→ Condiments & Garnish

06 - 1 tbsp balsamic glaze
07 - Salt and freshly ground black pepper, to taste

# How To Make It:

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 with sliced mozzarella, tomato slices, and fresh basil leaves. Season lightly with salt and pepper.
03 - Drizzle balsamic glaze over the tomato and basil layers.
04 - Cover with remaining slices of bread, butter-side up.
05 - Heat a large nonstick skillet or grill pan over medium heat.
06 - Place sandwiches in pan and cook for 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Remove sandwiches from pan, let rest for 1 minute, slice in half, and drizzle with extra balsamic glaze if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning ingredients you probably already have into something that feels fancy enough to serve to guests.
  • The warm melted cheese and crispy bread paired with cool, fresh tomato and basil create this perfect tension that keeps you reaching for another bite.
  • It's the kind of sandwich that bridges the gap between weeknight dinner and something worth talking about.
02 -
  • Your bread choice changes everything—flimsy bread will collapse under the weight of the fillings and the heat, so pick something with real structure.
  • Slicing the mozzarella yourself rather than buying pre-sliced means you control the thickness and the pieces actually melt into a cohesive layer instead of staying separate.
  • The tomato is the star here, not an afterthought, so if you're working with a mediocre tomato, the whole sandwich suffers for it.
03 -
  • If your mozzarella is cold from the fridge, it won't melt as quickly as you'd expect, so let it sit out for a few minutes before assembling the sandwich.
  • The secret to restaurant-quality browning is medium heat and patience—trying to rush it on high heat just burns the outside while leaving the inside cold.
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