← Back to the recipe

Print: Tomato Basil Mozzarella Grilled Cheese

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Grilled Cheese · Tomato Basil Mozzarella

Tomato Basil Mozzarella Grilled Cheese

Melty mozzarella and provolone, juicy tomato and fresh basil on crisp sourdough, like a caprese salad turned into a warm sandwich. Perfect with tomato soup.

Scan for the recipe
Prep
8 min
Cook
10 min
Total
18 min
Serves
2 · 2 sandwiches
Level
Easy

Ingredients

  • 4 slices sourdough bread
  • 2 tbsp unsalted butter, softened
  • 4 oz fresh or low-moisture mozzarella, sliced
  • 2 slices provolone cheese
  • 1 medium ripe tomato, thinly sliced
  • 6 fresh basil leaves
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 2 tsp basil pesto (optional)

Steps

  1. Lay the tomato slices on a paper towel, sprinkle with salt and pepper and let them sit a few minutes. Pat dry so the sandwich doesn't get soggy.
  2. Butter one side of each bread slice. Flip two slices over, spread with pesto if using, and layer provolone, tomato, basil and mozzarella. Top with the other slices, butter side out.
  3. Cook in a covered nonstick skillet over medium-low heat until the bottoms are golden.
  4. Flip and cook uncovered until golden and the cheese is melted.
  5. Rest 1 minute, then slice and serve.

Tip: Fresh mozzarella is very wet. Pat it dry with a paper towel before layering, or use low-moisture mozzarella.

Storage: Best eaten right away.

Estimated nutrition per serving: 650 calories · protein 31 g · carbohydrates 56 g · fiber 3 g · sugars 6 g · fat 34 g (saturated 20 g) · sodium 1,140 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.