Tomato Basil Grilled Cheese (Print View)

A warm toasted sandwich layered with fresh tomato, basil, and melted mozzarella cheese.

# Components:

→ Bread & Dairy

01 - 4 slices sourdough or country-style bread
02 - 4 oz mozzarella cheese, sliced or shredded
03 - 2 tablespoons unsalted butter, softened

→ Vegetables & Herbs

04 - 1 large ripe tomato, thinly sliced
05 - 8 to 10 fresh basil leaves

→ Seasonings

06 - Salt, to taste
07 - Freshly ground black pepper, to taste

# Preparation Steps:

01 - Spread the softened butter evenly over one side of each bread slice.
02 - Place two bread slices, buttered side down, on a cutting board. Layer each with half the mozzarella, tomato slices, basil leaves, and a pinch of salt and pepper.
03 - Top with the remaining bread slices, buttered side up.
04 - Heat a large skillet or griddle over medium heat.
05 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese has melted.
06 - Remove from heat, allow to cool for one minute, then slice and serve warm.

# Expert Advice:

01 -
  • The fresh basil cuts through the richness of melted cheese in a way that feels both simple and surprisingly sophisticated.
  • It comes together in under 20 minutes but tastes like you've been cooking all afternoon.
  • Works perfectly for lunch, dinner, or that moment when you need comfort food that doesn't require a lot of thinking.
02 -
  • Tomato moisture is the enemy of a crispy exterior, so pat your tomato slices dry with a paper towel before assembling—I skipped this step once and ended up with soggy bread that I'll never get back.
  • The cheese layer closest to the bread acts as a moisture barrier and keeps everything from getting waterlogged, which is why you layer mozzarella first, not last.
  • Medium heat is not optional here; high heat will char your bread before the cheese even thinks about melting, and low heat will turn it into a greasy, cold mess.
03 -
  • Pat your tomato slices completely dry with paper towels—this single step is the difference between a crispy sandwich and a soggy disappointment.
  • Use a heavy skillet or griddle that holds heat evenly; a thin, flimsy pan will create hot spots that burn your bread on one side while leaving the other pale.
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