Tomato Basil Grilled Cheese (Printable)

Fresh basil, juicy tomato, and creamy mozzarella toasted to golden perfection in a classic comfort sandwich.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices rustic or sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 4 ounces fresh mozzarella, sliced

→ Vegetables & Herbs

04 - 1 large ripe tomato, sliced
05 - 8 to 10 fresh basil leaves
06 - Salt and black pepper to taste

# How to Make It:

01 - Lay out the bread slices and evenly spread softened butter on one side of each slice.
02 - Place two bread slices, buttered side down, on a clean surface.
03 - Layer mozzarella slices evenly over the bread, followed by tomato slices and basil leaves. Sprinkle generously with salt and black pepper.
04 - Top with the remaining bread slices, buttered side up, pressing gently to secure the filling.
05 - Heat a non-stick skillet or griddle over medium heat until evenly warmed.
06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is melted. Press gently with a spatula for an even, crisp exterior.
07 - Remove from the pan and cool for 1 minute, then slice diagonally and serve immediately.

# Expert Advice:

01 -
  • It takes something familiar and makes it feel special without any fuss or hard to find ingredients.
  • The contrast between creamy melted cheese and crisp golden bread is deeply satisfying every single time.
  • You can make it in under twenty minutes, even on days when you have no energy left.
  • Fresh basil brings a brightness that makes this feel less heavy and more vibrant than typical grilled cheese.
02 -
  • If your tomato is too juicy, blot the slices gently with a paper towel before adding them or your bread will turn soggy no matter how careful you are.
  • Medium heat is the sweet spot because high heat will char the outside before the cheese has a chance to melt all the way through.
  • Press gently with the spatula but don't smash the sandwich flat or you'll squeeze out all the melted cheese and end up with a dry, sad result.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives you the most consistent golden crust.
  • Let the butter come to room temperature before spreading so it goes on smoothly without tearing the bread or clumping.
  • If you want extra crispy edges, brush a tiny bit of butter on the outside crust before it hits the pan.
  • Don't walk away while it's cooking because the line between golden and burnt is thinner than you think.
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