Tomato Basil Grilled Cheese (Printable)

Fresh basil, juicy tomato, and creamy mozzarella grilled between buttered bread until golden and crispy.

# What You 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 - 8-10 fresh basil leaves
06 - Salt and black pepper to taste

# How To Make:

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 the bread, followed by tomato slices and basil leaves. Season with salt and black pepper.
04 - Top with remaining bread slices, buttered side up, creating a complete sandwich.
05 - Heat a non-stick skillet or griddle over medium heat.
06 - Place sandwiches in the skillet and cook for 3-4 minutes per side until bread is golden brown and cheese is melted. Press gently with spatula for even crisping.
07 - Remove from heat, cool for 1 minute, slice diagonally, and serve immediately.

# Expert Advice:

01 -
  • It takes ten minutes but tastes like you put real thought into it.
  • The fresh basil and tomato make it feel bright and alive, not heavy.
  • You get that perfect crispy, buttery crust without any fuss.
  • It works as a quick lunch or a cozy dinner with soup on the side.
02 -
  • If your tomato is too juicy, blot the slices with a paper towel or the bread gets soggy.
  • Medium heat is key, I rushed it once on high and the bread burned while the cheese stayed cold.
  • Press gently with the spatula but don't smash it flat, you want contact without squeezing out all the filling.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives an even crust.
  • Let the butter come to room temperature so it spreads without tearing the bread.
  • If the cheese is not melting fast enough, cover the pan with a lid for the last minute.
Go Back