Caprese Pesto Grilled Cheese

# What You'll Need:

01 - 4 oz fresh mozzarella, sliced

02 - 2 tbsp unsalted butter, softened

03 - 1 large ripe tomato, sliced into rounds

04 - 2 tbsp fresh basil leaves, optional for garnish

05 - 2 tbsp basil pesto

06 - 4 slices rustic or sourdough bread

07 - Salt and freshly ground black pepper to taste

01 - Spread 1/2 tbsp of softened butter on one side of each bread slice

02 - Place two slices of bread, buttered side down, on a clean work surface

03 - Spread 1 tbsp of basil pesto on the unbuttered side of each bread slice

04 - Arrange mozzarella slices evenly over the pesto, then top with tomato rounds. Season lightly with salt and black pepper

05 - Cover each prepared slice with the remaining bread slices, buttered side facing outward

06 - Heat a nonstick skillet or griddle over medium heat

07 - Place sandwiches in the skillet and cook until bread is golden brown and crisp, approximately 3 to 4 minutes

08 - Flip sandwiches carefully and cook the other side until golden and cheese is fully melted, approximately 3 to 4 minutes

09 - Remove from heat, allow to cool for 1 to 2 minutes, slice diagonally in half, and garnish with fresh basil leaves if desired

01 -

The combination of warm melted mozzarella and cool fresh tomato creates this perfect temperature contrast that makes every bite interesting
It takes a classic grilled cheese and elevates it into something that feels restaurant worthy but comes together in under twenty minutes

02 -

Medium heat is your friend here because high heat will burn the bread before the cheese has time to melt properly
Letting the sandwiches rest for a couple minutes after cooking prevents all that glorious cheese from running out when you cut them

03 -

Use a knife to spread the pesto all the way to the edges of the bread so every bite gets that herby flavor
If your pan is crowded, cook the sandwiches one at a time to maintain even heat and get the best golden crust