Tomato Basil Grilled Cheese (Printable)

A classic comfort sandwich with fresh basil, juicy tomato, and creamy mozzarella toasted until golden.

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

# How To Make It:

01 - Lay out the 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 the remaining bread slices, buttered side up.
05 - Heat a non-stick skillet or griddle over medium heat.
06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is melted. Press gently with a spatula for an even, crisp exterior.
07 - Remove from the pan, cool for 1 minute, then slice and serve immediately.

# Expert Hints:

01 -
  • It takes the comfort of melted cheese and makes it feel like a real meal without any fuss.
  • Fresh basil transforms it from ordinary to something you actually crave on purpose.
  • You can make it with whatever bread and cheese you have lying around and it still works.
  • Its ready faster than ordering takeout and tastes like you tried harder than you did.
02 -
  • If your heat is too high, the bread will toast before the cheese melts and youll end up with a crunchy shell around cold mozzarella.
  • Salting the tomato slices directly before you build the sandwich keeps them from releasing too much water into the bread.
  • Pressing gently with the spatula while cooking makes the sandwich hold together and gives you that satisfying crunch on the outside.
03 -
  • Let your butter come to room temperature before spreading, it goes on smoother and you wont tear the bread trying to force it.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you a better, more consistent crust.
  • If your tomato is really juicy, pat the slices dry with a paper towel before layering them in to keep the bread from getting soggy.
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