Tomato Basil Grilled Cheese (Print Version)

Fresh basil, juicy tomato, and creamy mozzarella layered between buttered bread and grilled to golden, melty perfection.

# Ingredients List:

→ Bread & Dairy

01 - 4 slices rustic or sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 4 ounces fresh mozzarella, sliced

→ Vegetables & Herbs

04 - 1 large ripe tomato, sliced
05 - 8 to 10 fresh basil leaves
06 - Salt and black pepper to taste

# Directions:

01 - Lay out bread slices and evenly spread softened butter on one side of each slice.
02 - Place two bread slices buttered side down on a clean work surface.
03 - Distribute mozzarella slices evenly over the bread, followed by tomato slices and basil leaves. Season with salt and black pepper.
04 - Top with remaining bread slices, buttered side up, creating a complete sandwich.
05 - Heat a non-stick skillet or griddle over medium heat until properly preheated.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side until bread is golden brown and cheese is fully melted. Gently press with spatula for even crispness.
07 - Remove from heat, allow to cool for 1 minute, slice diagonally, and serve immediately.

# Expert Tips:

01 -
  • It turns five everyday ingredients into something that feels special without any fancy technique or planning.
  • The mozzarella melts into creamy pockets while the tomato keeps everything bright and alive, not heavy.
  • You can make it on a weeknight or serve it to guests with soup, and either way it just works.
02 -
  • If your tomato slices are too thick or too watery, they'll make the bread soggy, so slice them about a quarter inch and pat them dry with a paper towel first.
  • Medium heat is non-negotiable, I've rushed this on high heat before and ended up with burnt bread and cold cheese in the middle.
  • Let the butter soften at room temperature instead of microwaving it, melted butter soaks into the bread instead of crisping the surface.
03 -
  • Press the sandwich gently but firmly with your spatula as it cooks, this helps the cheese melt faster and creates better contact with the pan for an even crust.
  • If you want extra insurance against sogginess, toast the inside of the bread lightly before you build the sandwich, it creates a barrier.
  • Use a cast iron skillet if you have one, it holds heat better than non-stick and gives you a more even, restaurant-style sear.
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