Tomato Basil Grilled Cheese (Printable)

Classic comfort sandwich elevated with fresh basil, juicy tomato slices, and creamy mozzarella, toasted to golden perfection.

# 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

# Directions:

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

# Helpful Hints:

01 -
  • It takes barely any time but tastes like you spent an hour fussing over lunch.
  • The fresh basil and tomato turn an ordinary grilled cheese into something that feels special and seasonal.
  • You probably have most of these ingredients sitting in your kitchen right now.
  • It pairs beautifully with soup or stands perfectly well on its own.
02 -
  • Always use medium heat or the bread will brown too fast and leave the cheese cold and unmelted in the center.
  • Pat the tomato slices dry with a paper towel before layering them in to avoid a soggy sandwich.
  • Softened butter spreads more evenly than cold chunks and prevents tearing the bread.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the bread an even, restaurant quality crust.
  • Tear the basil leaves instead of cutting them to avoid bruising and bitterness.
  • Let the butter come to room temperature before spreading so it goes on smoothly without tearing the bread.
Go Back