Caprese Grilled Cheese (Printable Version)

An Italian-inspired grilled sandwich with mozzarella, tomato, basil, and balsamic glaze, perfect for a quick meal.

# 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 to 10 fresh basil leaves

→ Condiments & Garnish

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

# Steps:

01 - Spread softened butter evenly on one side of each bread slice.
02 - Place two slices of bread butter-side down, layer with mozzarella, tomato slices, and basil leaves. 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 nonstick skillet or grill pan over medium heat.
06 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
07 - Remove sandwiches from skillet, let rest for 1 minute, slice in half, drizzle with extra balsamic glaze if desired, and serve immediately.

# Expert Insights:

01 -
  • It's proof that the best comfort food doesn't need to be complicated—just good ingredients meeting at the right time.
  • You get crispy bread, melted cheese, and fresh vegetables all in one hand-held moment, no utensils required.
  • The balsamic glaze transforms what could have been ordinary into something that feels a little fancy without any fuss.
02 -
  • Fresh mozzarella releases water as it cooks, so use slices rather than shredded and don't overload the sandwich, or you'll end up with a soggy situation.
  • The balsamic really matters—a thin, watery kind will seep into the bread and make it heavy, while a proper glaze sits on top and adds shine and tang.
  • Medium heat is your friend here; rushing on high heat gives you burnt bread and cold cheese, every time.
03 -
  • A meat thermometer isn't necessary, but pressing gently with your spatula as the sandwich cooks ensures even contact with the pan and uniform melting.
  • If you have a panini press or grill, use it—the even pressure gives you restaurant-quality results with minimal effort.
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