Caprese Grilled Cheese Balsamic (Printer View)

Grilled sourdough with mozzarella, tomato, basil, and balsamic glaze for an Italian-style vegetarian sandwich.

# What you'll need:

→ Bread & Dairy

01 - 4 slices sourdough or rustic bread
02 - 4 tablespoons unsalted butter, softened
03 - 4 ounces fresh mozzarella cheese, sliced
04 - 2 tablespoons grated Parmesan cheese (optional)

→ Vegetables & Herbs

05 - 1 large ripe tomato, sliced
06 - 8 to 10 fresh basil leaves

→ Condiments

07 - 2 tablespoons balsamic glaze
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# Method:

01 - Spread softened butter evenly on one side of each slice of bread.
02 - Place two slices of bread, buttered side down, on a clean cutting board. Distribute sliced mozzarella cheese, tomato, and basil leaves evenly between both slices. Season with salt and freshly ground black pepper.
03 - Drizzle 1 tablespoon balsamic glaze over the tomatoes on each sandwich. Sprinkle grated Parmesan on top, if using.
04 - Top each with remaining bread slices, buttered side facing up.
05 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and grill for 3 to 4 minutes per side, pressing gently with a spatula for even browning, until bread is golden and cheese is fully melted.
06 - Remove sandwiches from heat, allow them to rest for 1 minute, then slice and serve immediately while warm.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably have on hand
  • Ready to eat in just twenty minutes from start to finish
  • Perfectly balances gooeyness and freshness with every bite
  • Delivers classic comfort with a grown up twist thanks to the balsamic glaze
02 -
  • Provides both protein and healthy fats perfect for a quick lunch
  • Vegetarian friendly and easy to adapt for various diets
  • Freezes well if prepped and toasted in advance
03 -
  • Letting your butter sit out until fully soft ensures perfect spreadability and even browning across the entire surface of the bread
  • Never rush the grilling step If you try to cook too quickly the inside cheese will not melt before the bread gets too dark I always use fresh mozzarella for the ultimate gooey effect and add the balsamic glaze AFTER layering cheese and tomato to keep that flavor punch front and center
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