Tomato Basil Grilled Cheese (Printer-friendly)

Golden toasted bread with melted mozzarella, fresh tomato slices, and fragrant basil leaves.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough or country-style bread
02 - 4 oz mozzarella cheese, sliced or shredded
03 - 2 tbsp 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 - Spread softened butter evenly 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 cheese, tomato slices, basil leaves, and season with salt and pepper.
03 - Top with the remaining bread slices, buttered side up, to form sandwiches.
04 - Heat a large skillet or griddle over medium heat.
05 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese has melted.
06 - Remove sandwiches from skillet, allow to cool for one minute, then slice and serve warm.

# Expert Advice:

01 -
  • It takes barely twenty minutes from craving to melted, gooey bliss on a plate.
  • Fresh basil and ripe tomato transform a classic sandwich into something that tastes like summer, even on gray days.
  • The crispy, buttered bread and stretchy melted cheese create a textural moment that hits every single time.
02 -
  • The tomato will release water, and if you don't pat it dry with a paper towel after slicing, your sandwich becomes soggy and the bread falls apart—learned that the hard way.
  • Don't let the skillet sit empty while you're assembling; a hot pan cooks faster and more evenly than you rushing through the process.
03 -
  • Spread your butter on the bread while it's still cool, then heat the skillet—this gives you perfect control and prevents the butter from burning before the bread has a chance to toast.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking on the second side; the trapped heat works magic.
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