Tomato Basil Grilled Cheese (Printable)

A classic comfort sandwich elevated with fresh basil, juicy tomato slices, and creamy mozzarella, toasted to golden perfection.

# 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

# Steps:

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 surface.
03 - Layer mozzarella slices evenly over the 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 a non-stick skillet or griddle over medium heat.
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 for even, crisp exterior.
07 - Remove from pan, cool for 1 minute, slice, and serve immediately.

# Expert Advice:

01 -
  • It takes barely any time but tastes like you put real thought into lunch.
  • Fresh basil and tomato make it feel less like a snack and more like an actual meal.
  • The mozzarella melts so smoothly it practically spills out when you cut into it.
  • You can make it with what you already have, no special shopping needed.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, medium heat is your friend here.
  • Salting the tomato slices before you build the sandwich draws out moisture and can make the bread soggy, so season right before cooking.
  • Press gently with the spatula but don't smash it flat, you want contact with the pan without squeezing out all the filling.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread an incredible crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • A little garlic butter instead of plain butter turns this into something almost decadent.
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