Caprese Pesto Grilled Cheese

# What You'll Need:

→ Bread & Cheese

01 - 4 slices sourdough bread

02 - 7 oz fresh mozzarella, sliced

→ Vegetables

03 - 1 large ripe tomato, sliced

→ Condiments

04 - 4 tablespoons basil pesto

05 - 2 tablespoons unsalted butter, softened

# How to make it:

01 - Spread 1 tablespoon of basil pesto on one side of each slice of sourdough bread.

02 - Distribute half the mozzarella slices and half the tomato slices evenly on two bread slices, placing them directly over the pesto layer.

03 - Top with the remaining bread slices, pesto side down, to create two complete sandwiches.

04 - Lightly butter the outside of each sandwich on both top and bottom surfaces.

05 - Preheat a nonstick skillet or grill pan over medium heat.

06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, gently pressing with a spatula until the bread achieves a golden brown color and the cheese is completely melted.

07 - Remove from the pan, allow to rest for 1 minute, then slice and serve warm.

# Recipe Expert Tips:

01 -

It takes the comfort of grilled cheese and elevates it without any fuss or fancy technique.
The pesto does all the flavor work so you get restaurant vibes with pantry effort.
Fresh mozzarella melts into creamy pockets that stretch when you pull the sandwich apart.
You can make it start to finish in under 20 minutes, even on a weeknight.

02 -

Pat the tomato slices dry with a paper towel before layering them in, excess moisture makes the bread soggy and steams the cheese instead of melting it.
Use medium heat and be patient, rushing it on high heat burns the bread and leaves cold cheese in the center.
If your mozzarella is really wet, squeeze it gently in a clean towel first to avoid a watery sandwich.

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