Pesto caprese grilled cheese
Buttery, crisp sourdough filled with basil pesto, melting mozzarella and ripe tomato. A caprese salad you can eat with your hands.
- Prep
- 5 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 580 kcal
Ingredients
Method
Butter one side of each slice of bread. Turn two slices butter-side down and spread the other side with the pesto.
Pat the tomato slices dry with paper towels and season with salt and pepper. Layer half the mozzarella, then the tomato and basil, then the rest of the mozzarella on the pesto slices.
Top with the remaining bread, butter-side up, and press down gently.
Cook in a skillet over medium-low heat, pressing with a spatula now and then, until deep golden underneath. Covering the pan with a lid helps the cheese melt.
Flip and cook the second side until golden and the mozzarella is oozing.
Rest for a minute so the filling settles, then cut in half and serve.
Tips
- Drying the mozzarella and tomato is the difference between a crisp grilled cheese and a soggy one.
- A panini press works too: about 4 to 5 minutes until golden.
