Grilled caprese sandwich stuffed with fresh mozzarella, tomatoes and basil pesto!
One of my all time favorite sandwiches is a grilled caprese sandwich. I’ve been making them for years and then one day I had one at a local restaurant that put pesto inside. My mind was blown! My all time favorite sandwich just got even better! Seriously, it is so good. Plus it is super easy to make. Takes 10 minutes or less. Can’t beat that! ;)
I usually pick up a loaf of sliced sour dough bread from a local bakery and it makes this grilled caprese sandwich taste like it came straight from the deli!
Enjoy!!
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Grilled caprese sandwich
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1
Calories: 720kcal
Grilled caprese sandwich stuffed with fresh mozzarella, tomatoes and basil pesto!
Ingredients
- 2 slices sourdough bread
- 1 tablespoon butter
- 1 tablespoon pesto with basil
- 1 tomato sliced
- 2 slices mozzarella cheese about 1/4 inch thick
Instructions
- Warm frying pan over medium heat. Butter both sides of your bread and then grill one side. Once it has browned, flip bread over to brown other side. Turn heat to low. Then place pesto on the grilled side and the cheese on top. Allow cheese to melt a little, then place tomatoes on top of the cheese followed by the top piece of bread. Enjoy!
Nutrition
Calories: 720kcal | Carbohydrates: 79g | Protein: 29g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 1258mg | Potassium: 498mg | Fiber: 4g | Sugar: 7g | Vitamin A: 41.2% | Vitamin C: 20.4% | Calcium: 37.9% | Iron: 29.1%
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cynthia.twite@yahoo.com
This turned out great! I wasn’t sure you ment to leave one side grilled and the other naked. I decided to start one piece frst, then ad the cheese and flip the other. Turned out great!
This was fab-thanks for sharing. It’s a new favorite!
I’m so glad you liked it. It is one of my favorite easy lunches. :)
Pretty! This has been a really wonderful article.
Many thanks for providing these details.
This was great and we will be having this occasionally forever now. But I wanted to mention that the amount of butter was too generous for me. I would just add enough to lightly coat the pan for browning. More than that is too much grease and fat, especially because my pesto had a generous amount of olive oil in it anyway.
nice recipe. i love it
can we eat sourdough bread