If you like caprese flavors, you’ll LOVE this grilled cheese! Made with fresh basil, sliced tomatoes, two types of cheese, and a healthy dose of pesto, it’s the most flavor-packed grilled cheese EVER!
There’s something about a good grilled cheese that gets me every time. It’s gooey… and comforting… and so easy to make. And best of all, the flavor possibilities are endless.
From Jalapeño Popper Grilled Cheese to Antipasto Grilled Cheese to my delicious Blackberry Bacon Grilled Cheese… there’s a flavor combo for everyone! And this Caprese Grilled Cheese is my new favorite.
Loaded with two types of cheese, sliced tomatoes, fresh basil, and the best pesto, it’s caprese meets grilled cheese, at its best. And I can guarantee I’ll be making it on repeat all summer long.
No matter how you enjoy it… you’re sure to enjoy it!
what you’ll need for this recipe
Bread – Bread is the starting point for this grilled cheese. I used white bread so it wouldn’t compete with the other flavors in this recipe. I also chose a wide pan bread for more surface area and easier assembly. You could substitute whole grain, sourdough, or wheat bread if you prefer.
Butter – Butter gives the bread a deliciously crispy texture. I used spreadable butter for easy spreading and no tearing. You can also use softened stick butter or substitute mayo for a similar result.
Cheese – I used a combination of sliced provolone and shredded mozzarella for extra flavor and meltability. Since traditional caprese is made with mozzarella, you can feel free to substitute sliced mozzarella for the provolone. Or, for added flavor, feel free to substitute any of your favorite Italian cheeses.
Pesto – Basil pesto is the “secret ingredient” in this grilled cheese. It packs a huge punch of flavor and works seamlessly with the other flavors. My favorite pesto is Delallo “Simply Pesto” which can be found in the Italian food aisle at your local grocery store.
Basil – Fresh basil is a key ingredient in caprese salad and is delicious in this grilled cheese. It can be found in the produce section of your local grocery store and is usually sold both packaged or by the plant. I would not suggest substituting dried basil if you can avoid it, since fresh is so much more flavorful.
Tomato – Sliced tomato is another key ingredient in caprese salad and in this sandwich. I used “on the vine” tomatoes, but you can feel free to use Roma, beefsteak, or any type you have available.
how to make caprese grilled cheese
Prep ingredients & heat the skillet. Begin by gathering and prepping your ingredients. This includes slicing the tomatoes, shredding the mozzarella, chopping the fresh basil, and measuring out the pesto. Once your ingredients are gathered, heat the skillet over medium-low heat.
Butter the bread. Butter one piece of the bread and place it butter side down on your heated skillet.
Assemble the sandwich. Assemble the grilled cheese by layering the pesto, cheeses, tomatoes, and basil on top of the bread. Top with the second piece of bread to make a sandwich, then butter the top of the bread.
Flip. Once the bottom side is golden brown, flip it using a large spatula. Continue cooking until the cheese is melted and both sides are golden brown. (*Note: if the cheese isn’t melting, cover the skillet with a large lid to trap the heat.)
what kind of pesto is best?
As I mentioned above, my favorite jarred pesto is Delallo Simply Pesto, which is made with basic, real ingredients and has the best flavor of any store bought brands I’ve tried. You can also find pesto in the refrigerated area near the refrigerated pastas.
- 2 slices bread
- 2 Tablespoons butter, softened
- 2 Tablespoons basil pesto
- 2 slices Provolone cheese
- 1/3 cup shredded Mozzarella cheese
- 4 tomato slices
- 1 Tablespoon chopped basil
- Heat a small skillet over medium-low heat.
- Butter one piece of the bread and place it butter side down on the heated skillet.
- Assemble the grilled cheese by layering the pesto, cheeses, tomatoes, and basil on top of the bread.
- Top with the second piece of bread to make a sandwich, then butter the top of the bread.
- Once the bottom side is golden brown, flip it using a large spatula. Continue cooking until the cheese is melted and both sides are golden brown. (*Note: if the cheese isn't melting, cover the skillet with a large lid to trap the heat.)
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 830Total Fat: 62gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 126mgSodium: 1335mgCarbohydrates: 40gFiber: 3gSugar: 7gProtein: 31g