Tomato Basil Grilled Cheese (Printable)

Fresh tomato, basil, and melted mozzarella on perfectly toasted sourdough bread.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough or country-style bread
02 - 4 oz mozzarella cheese, sliced or shredded
03 - 2 tablespoons 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

# How to Make It:

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

# Expert Advice:

01 -
  • It's ready in twenty minutes, which means you can feed yourself something that tastes homemade without the overthinking.
  • The combination of melted cheese, warm basil, and juicy tomato feels indulgent but is somehow still light enough for lunch.
  • Once you nail this, you'll understand why upgrades to basic grilled cheese can completely transform a weeknight.
02 -
  • Don't use cold butter straight from the fridge or you'll tear the bread trying to spread it evenly, and the sandwich won't brown properly because the butter will seize instead of melt smoothly.
  • The tomato should be ripe enough to have some weight to it and yield slightly when you press with your thumb, otherwise you're just adding watery disappointment to perfectly good cheese and bread.
  • Medium heat is non-negotiable here; high heat will char the outside while the cheese stays cold inside, which sounds dramatic but happens faster than you think.
03 -
  • Use a spatula with some flexibility rather than something rigid, so you can press gently and feel how the sandwich is browning without breaking through the bread.
  • If your tomato is particularly juicy, salt it lightly and let it sit for five minutes on paper towels to draw out excess moisture before assembling, which prevents the sandwich from becoming soupy.
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