Gooey mozzarella, juicy tomatoes, and fragrant basil on toasted sourdough are going to make this Caprese Grilled Cheese your new favorite lunch option.
Grilled Cheese with Tomatoes
I devoured this grilled cheese tomato sandwich the first time I made it. It’s absolutely that good. I’ve always enjoyed adding meat options to grilled cheese, but only within the past year started exploring vegetarian options.
So, it was inevitable that I’d eventually try tomato. Tomato and cheese are a classic flavor combination. Tomato soup and grilled cheese have always gone together, but this recipe brings them together in a new way.
Try this sandwich with Marinated Tomatoes for a real treat next time. I’ve been using them in just about everything, lately. And, I have zero regrets.
Tomato Grilled Cheese
You’ll need the following ingredients to make this recipe:
- tomatoes
- fresh basil leaves
- mozzarella cheese
- sourdough bread
- balsamic glaze
- butter and salt
Heat a nonstick skillet over medium heat. (If your stove runs hot, start at medium-low.) Generously butter both slices of bread. Drop one slice of bread, buttered side down, into the hot skillet.
Cover with half of the shredded cheese. Then, spread the tomatoes over the cheese, drizzle lightly with balsamic, and sprinkle with shredded basil.
Top with the remaining cheese and the second slice of bread, butter side up. Then, cover the pan with a lid. This allows the heat to help melt the cheese more evenly.
If the cheese is not melting as quickly or smoothly as you’d like (especially with pre-shredded cheeses), add a teaspoon of water and re-cover.
Let the sandwich cook undisturbed for at least a minute. Uncover and check to see if the bottom slice of bread has browned. Let cook until golden brown, usually about 3 minutes per side on medium heat.
Press down slightly on the top slice to help the cheese stick to both slices. Use a thin spatula to carefully flip the sandwich over, and cover again. Once the second slice of bread is golden brown, remove from heat and serve warm.
Caprese Grilled Cheese
After you’ve enjoyed this tomato grilled cheese sandwich, I recommend trying the bell pepper grilled cheese next. The charred bell peppers are fabulous!
There’s probably no easier way to use up leftover veggies than in a vegetable grilled cheese. But, it’s so tasty, you’ll find it worth the effort to saute some up just to make it.
What is a quesadilla but a southwestern-style grilled cheese? These taco quesadillas are a staple at my house. My kids have been eating them for years and still love them.
These steak fajita quesadillas are another rich and savory option for lunch or a snack. And, if that’s too heavy for lunch, give these vegetable quesadillas a go. You won’t regret it!
Caprese Grilled Cheese
Ingredients
- ¼ cup thinly sliced tomatoes any variety
- pinch of kosher salt
- 1 teaspoon balsamic glaze
- 4 fresh basil leaves very thinly sliced into ribbons
- 2 slices sourdough bread
- 1-2 tablespoons butter room temperature (This amount will vary depending on the size of your bread.)
- ⅓-⅔ cup shredded mozzarella cheese (This amount will vary depending on the size of your bread.)
Instructions
- Heat a nonstick skillet over medium heat. Spread plenty of softened butter on the outside of both pieces of bread. Drop one slice of bread, buttered side down, into the hot skillet. (If your stove runs hot, start at medium-low.)
- Cover the slice of bread with half of the shredded cheese. Spread the tomatoes across the cheese layer, drizzle lightly with balsamic, and sprinkle with shredded basil. Top with the remaining cheese and the second slice of bread, butter side up.
- Cover the pan with a lid – this is important, so don't skip this part. Let the sandwich cook undisturbed for at least a minute. Uncover and check to see if the bottom slice of bread has browned. Let cook until golden brown, usually about 3 minutes per side on medium heat.
- Press down slightly on the top slice to help the cheese stick to both slices. Use a thin spatula to carefully flip the sandwich over. COVER WITH A LID once more.
- If your cheeses aren’t melting as quickly or smoothly as you’d like (especially if you are using pre-shredded cheeses) add one teaspoon of water to the edge of the pan and quickly cover with the lid. This helps steam the cheese and even pre-shredded cheeses will melt beautifully.
- Check to see if the second slice of bread is golden brown. When it is ready, remove the sandwich to a plate and serve warm.
Nutrition
robert weniger says
i’m sorry this was a good sandwhich recipe but it should not be called caprese because caprese uses a cheese made from sheeps milk
Mary says
Hi, Robert! I think you may be mistaken. Caprese is an Italian term: it’s used to refer to a combination of mozzarella, tomatoes, and basil, usually seasoned with lots of salt and olive oil (or butter, in this case). Where did you come across the sheep’s milk definition? In any case, I’m glad you enjoyed the sandwich!