Tomato Basil Grilled Cheese (Print)

Classic comfort sandwich with fresh basil, ripe tomato, and melted mozzarella toasted until golden and crispy.

# What you'll need:

→ 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 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 - Layer mozzarella slices evenly over bread, followed by tomato slices and basil leaves. Sprinkle with salt and black pepper.
04 - Top with remaining bread slices, buttered side up.
05 - Heat non-stick skillet or griddle over medium heat.
06 - Place sandwiches in skillet and cook 3 to 4 minutes per side until bread is golden brown and cheese is melted. Press gently with spatula for even, crisp exterior.
07 - Remove from pan, cool for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -
  • It turns basic pantry items into something that feels indulgent without any fuss or fancy technique.
  • The combination of creamy cheese, fresh basil, and sweet tomato tastes like summer even in the middle of winter.
  • You can make it start to finish in the time it takes to scroll through your phone, and it actually satisfies.
  • It's one of those rare recipes that works for kids, adults, and anyone in between without a single complaint.
02 -
  • Pat the tomato slices dry with a paper towel before layering them in, or the moisture will seep into the bread and turn it soggy instead of crisp.
  • Medium heat is non-negotiable because high heat will char the outside while leaving the cheese cold and firm in the middle.
  • Press gently with the spatula but don't smash the sandwich flat, or you'll squeeze out all the melted cheese and end up with a dry, flat result.
03 -
  • Use a cast iron skillet if you have one because it distributes heat more evenly and gives you a better, more consistent crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Add a thin layer of Dijon mustard or garlic aioli on the inside for a grown-up twist that doesn't overpower the freshness of the basil and tomato.
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