Tomato Basil Grilled Cheese (Printable Version)

Toasted bread with melted cheese, ripe tomato slices, and fresh basil leaves in a simple, savory meal.

# 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 - Evenly spread softened butter over 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 remaining slices, buttered side up.
04 - Heat a large skillet or griddle over medium heat.
05 - Place sandwiches on the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese has melted.
06 - Remove sandwiches from heat, let rest for one minute, then slice and serve warm.

# Expert Tips:

01 -
  • It's ready in 20 minutes, but tastes like you fussed over it for hours.
  • The fresh basil and tomato keep things bright and summery even when the weather isn't cooperating.
  • You'll stop reaching for the ordinary grilled cheese and wonder why it took you so long to try this.
02 -
  • A truly ripe tomato is non-negotiable; one that's still slightly firm will release too much water and make the bread soggy no matter what else you do.
  • Tearing basil by hand instead of cutting it with a knife prevents browning on the edges and keeps the flavor bright and fresh.
  • The butter on the outside needs to make direct contact with the hot pan for that golden-brown crispness—any gaps will cook pale and less flavorful.
03 -
  • Use a slightly heavier skillet or griddle so heat distributes evenly—a flimsy pan creates hot spots that burn the bread while the center stays cold.
  • Gently press the sandwich with your spatula while it cooks, but not so hard that you squeeze the filling out; you're just encouraging the cheese to melt into the bread.
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