Tomato Basil Grilled Cheese (Printer View)

Toasted sourdough with gooey mozzarella, fresh tomato, and basil for a flavorful sandwich.

# Components:

→ 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

# Method:

01 - Evenly spread 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 - Cover with the remaining bread slices, buttered side up.
04 - Heat a large skillet or griddle over medium heat.
05 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and cheese is melted.
06 - Remove sandwiches from the skillet, let cool slightly, then slice and serve warm.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, so you can have something restaurant-quality on a weeknight without the stress.
  • The contrast of creamy melted cheese, juicy tomato, and fragrant basil feels fancy enough for lunch guests but humble enough to make alone on a Tuesday.
  • Fresh basil transforms an everyday sandwich into something that tastes like you actually tried, even when you threw it together between tasks.
02 -
  • Medium heat is your friend here—high heat burns the bread before the cheese melts, and I learned this the hard way with a kitchen that smelled like charcoal.
  • Pressing the sandwich gently while it cooks helps the cheese melt evenly and encourages the bread to brown more uniformly.
03 -
  • Slice your tomato just before assembling the sandwich to prevent excess moisture from making the bread soggy during cooking.
  • If you press the sandwich while cooking, you're sealing the bread and encouraging better cheese melt, but go easy—aggressive pressing squeezes out filling.
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