Caprese Grilled Cheese

Ingredients

• 4 slicesSan Luis Sourdough® bread
• 28 g (2 Tbsp)softened butter
• 30 ml (2 Tbsp)basil pesto
• 5–8 large slices, depending on the size of your tomatotomato
• 112 g (1 cup)shredded mozzarella

Instructions

1. 1

   Butter the bread

   Spread ½ Tbsp of butter evenly over each slice of bread. Turn the slices over so the buttered sides face down.

2. 2

   Spread the pesto

   Spread 1 Tbsp of basil pesto on the unbuttered side of each of two slices.

3. 3

   Assemble sandwiches

   Sprinkle ½ cup of mozzarella over each of the remaining slices. Arrange the tomato slices on the cheese, then top with the pesto-spread bread, pesto side down.

4. 4

   Cook the sandwiches

   In a greased skillet preheated over medium heat, cook the sandwiches for about 2–3 minutes per side, until the bread is golden brown and the cheese has melted.

5. 5

   Serve and enjoy

   Enjoy the sandwiches.

What is a caprese grilled cheese?

It is a toasted cheese sandwich built around the familiar caprese combination of tomato, mozzarella and basil. Caprese salad is associated with Capri in Italy; this version tucks those flavours into buttery sourdough.

Pesto brings the basil flavour, while the skillet browns the bread and softens the mozzarella. The result is a warm, filling take on a fresh Italian-inspired combination.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 22g protein, 48g carbs, 31g fat.

The bread provides most of the carbohydrates, while butter and pesto contribute much of the fat; mozzarella supplies protein as well as fat. Pair a sandwich with a green salad or other vegetables for a more balanced plate.

Choosing the ingredients

Sourdough: sturdy slices hold the filling as the cheese melts and develop a crisp crust in the pan.

Tomatoes: use large slices and adjust the number to fit your bread. Very juicy tomatoes can make the centre wetter, so blot excess moisture before assembling.

Pesto: spread it on the inside of the bread for an even basil flavour. Pesto and mozzarella both bring salt, so taste before adding any extra.

Building the sandwiches

Butter: coat the outside of every slice right to the edges, then place those sides against the pan for even browning.

Layering: put the mozzarella beneath the tomato so the cheese can melt around the slices. Close each sandwich with the pesto side facing in.

Getting the texture right

Heat: medium heat gives the cheese time to soften while the sourdough turns golden. If the bread darkens too quickly, lower the heat.

Doneness: look for browned bread and melted cheese. A gentle press with a spatula can help the layers stay together, but avoid crushing the sandwich.

Timing and pan space

The stated cooking time is about 2–3 minutes per side. Keep an eye on the first side, as pan heat and bread thickness affect how quickly it browns.

Cook in a pan large enough to hold both sandwiches without crowding. If needed, cook them one at a time and keep the first warm while the second cooks.

What to serve alongside

A leafy salad or lightly dressed vegetables add freshness alongside the rich, crisp sandwich. Tomato soup is another cosy pairing.

For a more substantial meal, serve with a simple green salad and fruit. The sandwich is filling on its own, so a small side may be enough.

Recipe notes & tips

• Let the butter soften so it spreads without tearing the bread.
• Blot very juicy tomato slices before adding them to the sandwich.
• Spread the pesto evenly so its flavour reaches the whole filling.
• Keep the pan at medium heat to give the mozzarella time to melt.
• Use a wide spatula to turn the sandwiches without losing the filling.

Variations

• Fresh basil: add a few leaves inside for a brighter herbal flavour.
• Extra tomato: add another slice if your bread is wide enough to hold it.
• Cheese blend: replace some mozzarella with provolone for a sharper, stretchy filling.
• Wholemeal bread: use wholemeal sourdough for a heartier sandwich.
• Peppery finish: add a few grinds of black pepper to the tomato before closing the sandwich.

Common mistakes to avoid

• Heat too high: the bread may brown before the cheese melts; reduce the heat to medium or lower.
• Wet tomatoes: excess juice can soften the bread; blot the slices before assembling.
• Uneven buttering: pale patches may form; spread the butter across the entire outer surface.
• Overfilling: the sandwich can be hard to turn; keep the tomato and cheese within the bread edges.
• Turning too soon: the filling may shift; wait until the first side is golden before flipping.

How to store

These sandwiches are best eaten straight from the pan. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a skillet over medium-low heat until warmed through; the bread may be less crisp.

Frequently asked questions