Caprese Grilled Cheese Balsamic (Print Version)

Juicy tomatoes, creamy mozzarella, fresh basil, and balsamic glaze layered in golden grilled bread.

# Components:

→ Bread & Dairy

01 - 4 slices sourdough or rustic bread
02 - 4 tablespoons unsalted butter, softened
03 - 4 ounces fresh mozzarella cheese, sliced
04 - 2 tablespoons grated Parmesan cheese (optional)

→ Vegetables & Herbs

05 - 1 large ripe tomato, sliced
06 - 8 to 10 fresh basil leaves

→ Condiments

07 - 2 tablespoons balsamic glaze
08 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Spread butter evenly over one side of each bread slice.
02 - Place two slices butter-side down on a clean surface. Layer mozzarella, tomato slices, basil leaves, and season with salt and pepper.
03 - Drizzle 1 tablespoon balsamic glaze over the tomatoes on each sandwich.
04 - Sprinkle Parmesan cheese if desired, then cover with remaining bread slices, butter-side up.
05 - Heat a nonstick skillet over medium heat. Cook sandwiches 3 to 4 minutes per side until bread is golden and cheese melts, pressing gently with a spatula.
06 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The balsamic glaze cuts through the rich cheese like a bright, acidic surprise
  • It takes twenty minutes from start to finish but tastes like something from a café
02 -
  • Low and slow heat wins the race—high heat burns the bread before the cheese melts properly
  • Don't overload with tomato or the bread won't crisp up where the juices seep through
03 -
  • Let your mozzarella come to room temperature before slicing—it melts more evenly
  • If the bread is browning too fast, reduce the heat and cover the pan for a minute to help the cheese catch up
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