Caprese Grilled Cheese Sandwiches

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simple caprese grilled cheese sandwiches with heirloom tomatoes, lots of mozzarella cheese, and fresh basil

yield: 6 sandwiches


  • ¼ lb salted butter
  • 2 sprigs fresh oregano
  • 4 cloves garlic, minced
  • ¼ cup olive oil, plus more as needed
  • 12 slices Italian bread, sliced ½”
  • ¾ lb mozzarella cheese, shredded
  • 1 ½ lb heirloom tomatoes, sliced ¼”
  • ¾ lb fresh mozzarella, sliced ¼”
  • fresh basil (3-4 leaves per sandwich)
  • flaky sea salt


  1. Heat a small saucepan over medium heat. Add the butter and oregano sprigs. Let the butter melt. Reduce the heat to low and stir in the garlic. Cook for 2-3 minutes until the garlic is toasted. Turn off the heat. Mix in the olive oil.
  2. Brush the garlic butter onto each slice of bread. Onto the “bottom” slices, evenly distribute the shredded mozzarella. Layer the tomatoes next. Season with a pinch of salt. Layer the fresh mozzarella next. Season with another pinch of salt. Lastly, layer the basil leaves. Close the sandwiches with the top pieces of bread.
  3. Heat a 12” skillet over medium heat. Add enough olive oil to generously coat the bottom. Once hot, gently transfer 3 of the sandwiches to the skillet. Cook until crisp and golden on one side, 2 minutes or so.
  4. Drizzle a little more olive oil over the sandwiches. Use a spatula to gently flip them over. Cover the skillet with a lid and cook for another couple of minutes, or until the second side is crisp and golden, and the cheese is melted. Transfer the sandwiches to a cutting board and cover with foil to keep warm. Repeat with the remaining sandwiches.
  5. Cut the sandwiches in half. Top with a pinch of flaky sea salt and more fresh basil.