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Caprese Grilled Cheese

Caprese Grilled Cheese

Caprese grilled cheese with mozzarella, tomato, and basil. Vegetarian 10 minute lunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 slices sourdough bread thick cut
  • 3 tbsp butter softened
  • 8 oz fresh mozzarella sliced and patted dry
  • 1 large ripe tomato sliced 1/4 inch thick
  • 8 fresh basil leaves
  • 2 tbsp balsamic glaze
  • 1 pinch flaky sea salt
  • black pepper to taste

Method
 

  1. **Drain tomato.** Lay tomato slices on paper towels. Sprinkle with flaky salt. Let sit 5 minutes. Pat dry.
  2. **Butter.** Butter one side of each bread slice generously.
  3. **Build.** On the unbuttered side, layer mozzarella, salted tomato, basil leaves, black pepper, and a drizzle of balsamic glaze.
  4. **Close.** Top with the second bread slice, buttered side out.
  5. **Cook.** Heat a skillet over medium low. Cook sandwich 4 to 5 minutes per side, pressing gently, until golden and the cheese melts.
  6. **Serve.** Slice in half. Drizzle with extra balsamic glaze. Serve immediately.

Notes

Salt tomato slices 5 minutes to draw out water. Skip and the bread turns soggy. Vegan swap: use vegan mozzarella and vegan butter, the sandwich is otherwise fully plant based. Best eaten fresh. Grilled cheese does not reheat well.