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 is warm, gooey and has all the flavors of mozzarella, tomato and basil.
- 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!