Prep + Cook Time: 15 minutes
Serves: 2 sandwiches
Why You’ll Love It (and yes you will love it!)
It’s everything you love about a Caprese salad—fresh tomato, basil, and mozzarella—melted between golden, crispy bread with a layer of pesto to tie it all together. A quick lunch or dinner that feels indulgent but still fresh and summery.
Ingredients:
- 4 slices sourdough or rustic bread (We love it on sourdough!)
- 4 oz fresh mozzarella, sliced
- 1 medium ripe tomato, sliced
- 2 tbsp pesto (store-bought or homemade)
- 2 tsp butter or olive oil
- Salt & pepper to taste
- Optional: Balsamic glaze for drizzling (This is a nice touch that gives it something extra)
Instructions:
1. Assemble the Sandwiches (2–3 min)
- Spread pesto on one side of each slice of bread.
- Layer fresh mozzarella and tomato slices on two of the slices.
- Sprinkle lightly with salt and pepper.
- Top with the second slice of bread, pesto side down.
2. Grill It Up (10 min)
- Heat butter or a drizzle of olive oil in a skillet over medium heat.
- Place the sandwiches in the pan and cook 3–4 minutes per side, pressing gently, until golden brown and the cheese is melted.
- Optional: Cover the pan lightly with a lid to help the cheese melt faster without burning the bread.
3. Serve & Enjoy
- Slice in half and drizzle with balsamic glaze if desired.
- Serve hot with kettle chips, a cold salad, or fresh fruit on the side.
Tips & Variations:
- Make it extra melty: Use a panini press or cast iron with a weight on top.
- Add greens: A few spinach leaves or arugula add a fresh, peppery bite.
- Vegan swap: Use vegan mozzarella and dairy-free pesto.
Quick food is always a plus. This is one of those simple meals that hits the spot and is good for the soul. Let us know if you changed the recipe and what you thought!
