Caprese Pesto Grilled Cheese

Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12

Make Caprese pesto grilled cheese with mozzarella, tomato, and basil pesto. Includes tomato-drying tips and the best mozzarella style for a crisp sandwich.

Caprese pesto grilled cheese showing melted mozzarella, red tomato slices, and green basil inside sourdough.
AI-generated illustration of this recipe.

Mozzarella, tomato, and basil pesto bring Caprese-inspired flavor to a hot grilled cheese. Low-moisture mozzarella is used here to keep the filling manageable, and the tomato gets a quick blot before assembly. A light layer of pesto is enough to season the sandwich without leaving an oily puddle.

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Caprese Pesto Grilled Cheese

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
10 minCook
10 minRest
1 minTotal
21 minYield
2 sandwiches

Equipment

  • 12-inch heavy skillet with lid
  • Wide spatula
  • Clean towel or paper towels

Ingredients

  • •4 slices sourdough bread, about 1/2 inch thick
  • •2 tablespoons (28 g) unsalted butter, softened
  • •4 ounces (113 g) low-moisture whole-milk mozzarella, freshly grated
  • •1 medium Roma tomato (about 90 g), sliced about 1/8 inch thick
  • •1 tablespoon prepared basil pesto
  • •4 medium fresh basil leaves, torn
  • •1/8 teaspoon black pepper

Instructions

  1. 1

    Blot the tomato

    Arrange the tomato slices on a clean towel and blot both sides. Let them sit on the towel while you prepare the bread and cheese, about 5 minutes.

  2. 2

    Spread and layer

    Butter one side of each bread slice. Spread half the pesto on the unbuttered side of two slices. Divide half the mozzarella over them, add tomato in one layer, then basil, pepper, and the remaining mozzarella. Close with the other bread, butter-side out.

  3. 3

    Heat the skillet

    Preheat over medium-low heat for about 2 minutes. Place the sandwiches in the pan with a little space around them.

  4. 4

    Grill through the center

    Cook for 4–5 minutes per side, until the bread is golden and the mozzarella melts. Cover briefly if needed to heat the tomato-and-cheese center, then uncover to finish crisping.

  5. 5

    Rest before slicing

    Rest for 1 minute, then slice carefully and serve.

Tips

  • →Low-moisture mozzarella is the default. Fresh mozzarella releases more water and needs extra draining.
  • →Check pesto labels for milk and nuts. A green sauce is not automatically vegan or nut-free.

Variation

To use fresh mozzarella, weigh 4 ounces after draining, slice thinly, and blot thoroughly before assembly. Allow extra preparation time; the sandwich will be softer and wetter.

Questions and answers

Can I skip the pesto?

Yes. Replace it with 1 teaspoon olive oil divided over the inner bread faces and add 4 extra torn basil leaves. Keep the other quantities the same.

Does this need balsamic glaze?

No. Tomato and pesto provide the main flavor. If you like balsamic glaze, serve a small amount on the side so it does not add moisture to the filling.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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