Caprese Grilled Cheese Sandwiches

4 Servings
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  • 8 slices (1/2-inch thick) sourdough bread
  • 1/4 cup jarred basil pesto
  • 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick slices
  • 2 large tomatoes, cut into 1/4-inch thick slices
  • 2 tablespoons olive oil


  1. Place a rack in the middle of the oven and heat to 250 F.
  2. Heat a large skillet over medium heat.
  3. Spread pesto on one side of each slice of bread. Distribute the mozzarella over 4 of the pesto bread slices, top with tomatoes. Top with the remaining 4 slices of bread, pesto side down.
  4. Brush the olive oil on the outsides of the sandwiches. Place two of the sandwiches in the skillet, cheese-side down. Cook until toasted and golden brown. Use a spatula to gently press down the sandwiches. Flip and cook the second side until toasted and golden brown. Remove sandwiches from the skillet and place on a baking sheet. Repeat with the other 2 sandwiches.
  5. Once all 4 sandwiches are on the baking sheet, transfer the pan to the oven and bake until the cheese is melted, about 5 to 7 minutes.
  6. Serve immediately.