Caprese Grilled Cheese Recipe
Sourdough | Mozzarella | Tomato | Pesto | Balsamic Glaze
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Ingredients
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Sandwich
Balsamic Glaze
Method
Balsamic Glaze
- 1
Reduce balsamic
Pour 1/2 cup balsamic vinegar into a small saucepan. Add 1 teaspoon brown sugar or honey and stir to combine. Bring to a gentle simmer over medium-low heat, then reduce heat to low so the liquid gently bubbles. Simmer, stirring occasionally, until the vinegar is reduced to a thick, syrupy glaze (about 10–12 minutes). Remove from heat and let cool slightly; it will thicken further as it cools. Set aside.
Sandwich Assembly & Cooking
- 2
Prep cheese and tomato
Slice the fresh mozzarella into four 1/4-inch (6 mm) slices. Slice the tomato into 1/4-inch slices. Lightly season the tomato slices with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pat both mozzarella and tomato slices dry with a paper towel to reduce excess moisture.
- 3
Assemble sandwich
Spread 2 tablespoons basil pesto evenly on the interior face of one sourdough slice. On top of the pesto, layer the mozzarella slices, then arrange the tomato slices on top of the cheese. Tear or layer 6 basil leaves over the tomato. Close the sandwich with the second slice of sourdough. On the exterior faces of the sandwich, spread the unsalted butter evenly (about 1 tablespoon total), pressing gently so the butter adheres. Lightly brush the top exterior with 1 teaspoon olive oil for extra crispness if desired.
- 4
Grill the sandwich
Heat a nonstick skillet or griddle over medium-low to medium heat. Place the sandwich in the skillet and cook until the bottom is golden brown and crisp, about 3–4 minutes. Flip carefully using a spatula and press gently (use a spatula or a second pan to apply light pressure) and cook the other side until golden and the mozzarella is melted, another 3–4 minutes. If the bread is browning too quickly before the cheese melts, lower the heat and cover the skillet with a lid or a sheet pan for 1–2 minutes to trap heat and encourage melting.
- 5
Rest and finish
Transfer the grilled sandwich to a cutting board and let it rest for 1 minute to allow the cheese to settle. Slice the sandwich in half on the diagonal. Drizzle 1–2 teaspoons of the cooled balsamic glaze over the cut halves (or serve the glaze on the side for dipping). Sprinkle the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to taste if desired.