Tomato Basil Grilled Cheese (Printer-Friendly)

Melted mozzarella with fresh tomato and basil on toasted sourdough bread.

# What You Need:

→ Bread & Dairy

01 - 4 slices sourdough or country-style bread
02 - 4 oz mozzarella cheese, sliced or shredded
03 - 2 tbsp unsalted butter, softened

→ Vegetables & Herbs

04 - 1 large ripe tomato, thinly sliced
05 - 8 to 10 fresh basil leaves

→ Seasonings

06 - Salt, to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - Evenly spread the softened butter on one side of each bread slice.
02 - Place two bread slices buttered side down on a cutting board; layer each with half the mozzarella, tomato slices, basil leaves, and season with salt and pepper.
03 - Top the layered bread with the remaining slices, buttered side facing up.
04 - Heat a large skillet or griddle over medium heat until warm.
05 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
06 - Remove sandwiches from the skillet, allow to cool for one minute, then slice and serve warm.

# Expert Suggestions:

01 -
  • It transforms ordinary grilled cheese into something that feels restaurant-worthy without any fussy technique.
  • Fresh basil and tomato add brightness that keeps you from feeling heavy after eating it.
  • The whole thing comes together in twenty minutes, making it perfect for when you want something homemade but aren't in the mood to plan ahead.
02 -
  • Thin tomato slices are non-negotiable—thick slices release too much liquid and make the bread soggy no matter how careful you are.
  • The tomato needs salt sprinkled directly on it to bring out its sweetness and draw out the flavor before it hits the cheese.
  • Medium heat is genuinely the right choice here, even though you might want to crank it higher to rush through cooking.
03 -
  • Let your butter soften to room temperature before spreading—this keeps you from tearing the delicate bread.
  • The key to perfectly melted cheese without burnt bread is using medium heat and patience, even though it feels like forever.
Go Back