Tomato, fresh basil, and mozzarella give this toasted cheese sandwich its Caprese-inspired filling. Sourdough or rustic bread becomes crisp in a buttered skillet, and an optional balsamic glaze can be drizzled over the warm sandwiches.
The recipe makes two servings, with about five minutes of preparation and 10 minutes of cooking.
Ingredients
- 4 slices sourdough or rustic bread
- 4 slices non-fat fresh mozzarella cheese
- 1 large tomato, thinly sliced
- Fresh basil leaves
- 2 tbsp butter, for grilling
- Balsamic glaze for drizzling, optional
Assemble and Grill
- Butter one side of each bread slice.
- Turn two slices over. On their unbuttered sides, layer the mozzarella, tomato, and fresh basil.
- Top with the remaining bread, keeping the buttered sides facing outward.
- Place the sandwiches in a skillet over medium heat.
- Grill for about 3–4 minutes per side, until the bread is golden brown and the cheese has melted.
- Slice and serve warm with optional balsamic glaze.
Control Moisture and Heat
Thin tomato slices fit inside the sandwich more easily than thick pieces. If the cut tomato is especially juicy, blotting the surface prevents excess liquid from soaking into the bread. Keep the basil between the tomato and mozzarella so the leaves stay inside during the flip.
Medium heat gives the cheese time to melt while the bread browns. Use a broad spatula and turn each sandwich once, checking at the three-minute point. Serve as soon as the cheese is melted and the exterior is crisp.
