Tomato Basil Grilled Cheese (Print version)

Fresh basil, ripe tomato, and melted mozzarella between buttered bread, grilled until golden. Pure comfort in every bite.

# Required ingredients:

→ 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

# How to make it:

01 - Lay out the 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 - Arrange mozzarella slices evenly over the bread, followed by tomato slices and basil leaves. Season with salt and black pepper to taste.
04 - Top with remaining bread slices positioned with buttered side facing up.
05 - Heat a non-stick skillet or griddle over medium heat until ready for cooking.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side until bread is golden brown and cheese is melted. Press gently with a spatula to achieve an even, crisp exterior.
07 - Remove from pan and cool for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -
  • It tastes gourmet but uses ingredients you probably already have sitting around.
  • The fresh basil transforms a simple grilled cheese into something that feels restaurant-worthy.
  • You get that perfect crispy-on-the-outside, gooey-on-the-inside texture without any fuss.
  • It comes together faster than ordering takeout and costs a fraction of the price.
02 -
  • Always use softened butter, not melted, because melted butter soaks into the bread and makes it greasy instead of crispy.
  • Medium heat is your friend here, high heat will char the bread before the cheese has a chance to melt through.
  • Pat the tomato slices dry with a paper towel before layering them in to avoid a soggy sandwich.
03 -
  • Press down gently with the spatula while cooking to help the cheese melt faster and create better contact with the pan for even browning.
  • If your tomatoes are really juicy, salt them lightly and let them sit on a paper towel for a few minutes to draw out excess moisture.
  • Use a lid for the last minute of cooking on each side to trap heat and ensure the cheese melts all the way through.
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