Caprese Pesto Grilled Cheese

# What You Need:

→ Bread & Cheese

01 - 4 slices sourdough bread

02 - 7 oz fresh mozzarella, sliced

→ Vegetables

03 - 1 large ripe tomato, sliced

→ Condiments

04 - 4 tablespoons basil pesto

05 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Spread 1 tablespoon of basil pesto on one side of each slice of sourdough bread.

02 - Distribute half the mozzarella slices and half the tomato slices evenly on two bread slices, placing them on top of the pesto side.

03 - Top with the remaining bread slices, pesto side down, to create two complete sandwiches.

04 - Lightly butter the outside of each sandwich on both the top and bottom surfaces.

05 - Preheat a nonstick skillet or grill pan over medium heat until evenly warmed.

06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread achieves a golden brown color and the cheese fully melts.

07 - Remove from the pan and let rest for 1 minute, then slice and serve while warm.

# Expert Advice:

01 -

It tastes like a fancy cafe sandwich but costs a fraction and takes less time than delivery.
The pesto does all the flavor work so you dont have to measure or season anything extra.
Every bite has that perfect pull of melted cheese mixed with bright tomato and herby richness.
You can make it on a weeknight without any stress or special skills.

02 -

If your tomato is too juicy, pat the slices dry with a paper towel or the bread will get soggy in the middle.
Medium heat is your friend, I burned three sandwiches before I learned that high heat only chars the outside and leaves cold cheese inside.
Softened butter spreads without tearing, but if you forget to take it out, microwave it for 5 seconds and stir.

03 -