Caprese Pesto Grilled Cheese

# What You Need:

01 - Fresh mozzarella, sliced, 4 oz

02 - Unsalted butter, softened, 2 tbsp

03 - Large ripe tomato, sliced into rounds, 1

04 - Fresh basil leaves, 2 tbsp

05 - Basil pesto, 2 tbsp

06 - Rustic or sourdough bread slices, 4

07 - Salt, to taste

08 - Freshly ground black pepper, to taste

01 - Spread 0.5 tbsp of softened butter on one side of each bread slice.

02 - Place two slices of bread, buttered side down, on a clean work surface.

03 - Spread 1 tbsp of basil pesto on the unbuttered side of each bread slice.

04 - Distribute mozzarella slices evenly over the pesto, then top with tomato rounds. Season lightly with salt and pepper.

05 - Cover each sandwich with the remaining bread slices, buttered side facing outward.

06 - Heat a nonstick skillet or griddle over medium heat until ready for cooking.

07 - Place sandwiches in the hot skillet and cook until the bread is golden brown and crisp, approximately 3 to 4 minutes.

08 - Flip sandwiches carefully and cook the other side until golden brown and cheese is fully melted, approximately 3 to 4 minutes.

09 - Remove from heat and allow to cool for 1 to 2 minutes. Slice diagonally in half and garnish with fresh basil if desired.

01 -

The pesto adds an herbal brightness that cuts through the rich mozzarella in ways regular grilled cheese never could
It comes together in literally twenty minutes but tastes like something from an Italian bistro
The tomato brings just enough acidity to balance all that buttery golden bread

02 -

Low and slow wins the race here. High heat burns the bread before the middle gets melty.
Pat those tomato slices dry with a paper towel if they seem really juicy. Nobody wants a soggy sandwich situation.

03 -

Use a cast iron skillet if you have one. The heat distribution is unmatched for even browning.
Place a piece of parchment paper between sandwiches and a weighted pan on top for restaurant style pressing.