Say hello to the best caprese grilled cheese sandwich you’ll eat. Crusty french bread, fresh basil and gooey Italian cheese come together for a sandwich it’s hard to duplicate any other way.
Caprese grilled cheese sounds pretty fancy–around here we just call these gooey melty mashes of goodness tomato basil mozzarella sandwiches. That’s a mouthful, but it’s one of those rare recipes that everyone in my family will eat, so we have them a lot.
Summer tomatoes are best in this sandwich, and fresh basil is a must here. I use my own from the garden, but you can buy it at the store for just a few dollars. Use a good crusty Italian bread, focaccia or ciabatta bread for the right texture and a fresh mozzarella or Italian blend shredded cheese (I like fresh mozzarella) for the right melt.
Caprese Grilled Cheese
- 2 slices Italian focaccia or ciabatta bread, sliced
- 1 tablespoon mayonnaise
- 3-4 leaves fresh basil
- Salt and pepper to taste
- 1/3 cup shredded Italian cheese blend or 3 thin slices fresh mozzarella cheese
- 1 tablespoon butter
- Spread the butter on the outside of the bread. Open the slices and spread the mayonnaise, sprinkle on the salt and pepper and layer the rest of the ingredients.
- Preheat a skillet on medium-high. Add the sandwiches and turn the heat down to low. Place another pot or skillet on top of the sandwich to press down the sandwich. Grill slowly about 5 minutes, checking occasionally to make sure it's not getting too brown. Turn the sandwiches, weight the other side and grill about 5 minutes more until the cheese is melted and the sandwiches are hot all the way through.
- Let the sandwich rest about 5 minutes before you cut into it, then grab a napkin--this one can get messy!