Save The first time I made this was on a rainy Tuesday afternoon when I had too much basil from my garden and a loaf of sourdough getting stale on the counter. I thought it would be just another grilled cheese, but when that balsamic hit the warm tomatoes, something magical happened in the pan. My roommate walked in and asked what smelled so incredible, and suddenly we were both sitting on the kitchen floor eating these sandwiches straight from the cutting board. Now its the only grilled cheese I make.
I served these at a summer dinner party last year when my friend Sarah was going through a breakup. She took one bite, closed her eyes, and said this sandwich reminded her of the trip we took to Florence together. We spent the rest of the night trading travel stories over caprese salads and wine. Food does that sometimes, it becomes a vessel for memory.
Ingredients
- Sourdough or Italian bread: Sourdough holds up beautifully to grilling and develops this incredible crunch, but Italian bread works if you want something softer. I have used both and honestly love them for different reasons.
- Fresh mozzarella: Please do not use the shredded stuff in the bag. Fresh mozzarella melts into this creamy puddle of perfection that holds everything together. I learned this the hard way.
- Unsalted butter softened: Softening the butter first means it spreads evenly without tearing the bread. This tiny step changed my grilled cheese game completely.
- Ripe tomato: It needs to be ripe. Not kind of ripe, actually ripe. An underripe tomato makes the sandwich watery and sad.
- Fresh basil leaves: Use whole leaves, do not chop them. They stay fragrant and bright when they hit the hot cheese. I tried tearing them once and lost all the intensity.
- Balsamic glaze: This is not the same as regular balsamic vinegar. The glaze is reduced and thick, almost like syrup. It coats everything instead of making the bread soggy.
Instructions
- Butter your bread:
- Lay out all four slices and spread that softened butter generously on one side of each piece. Make sure you go edge to edge, especially the corners.
- Build the sandwiches:
- Place two slices butter side down on your cutting board. Layer mozzarella first, then tomatoes, then whole basil leaves. Sprinkle just a tiny pinch of salt and pepper over the tomatoes.
- Add the magic:
- Drizzle about half a teaspoon of balsamic glaze right over the tomatoes and basil. Do not go overboard, a little goes a long way.
- Close it up:
- Top with the remaining bread slices, butter side facing up. Press down gently with your hand to help everything settle.
- Heat your pan:
- Set a large nonstick skillet over medium heat. Let it get properly hot, about two minutes, before adding anything.
- Grill to perfection:
- Carefully place both sandwiches in the pan. Cook for three to four minutes on the first side, pressing gently with your spatula, until golden brown. Flip and cook another three to four minutes until the cheese is oozing out the sides.
- Rest and serve:
- Let them rest on a cutting board for one full minute. Slice diagonally, drizzle with a little more balsamic, and eat while the cheese is still stretchy and hot.
Save Last month my niece declared she hated tomatoes. I made her this sandwich without mentioning what was inside. She ate the whole thing, tomato and all, and asked when I could make it again. Sometimes the best way to introduce people to new flavors is to let the cheese do the talking.
Choosing the Right Tomato
I have tested every tomato variety in my grocery store and Roma tomatoes work best for this sandwich. They are less watery than beefsteak but have more flavor than cherry tomatoes. Slice them thin, about an eighth of an inch, so they heat through quickly without making the bread soggy. In summer, use whatever is fresh from the garden.
Making Your Own Balsamic Glaze
If you cannot find balsamic glaze at the store, do not worry. Simmer a cup of regular balsamic vinegar in a small saucepan over medium low heat for fifteen to twenty minutes until it reduces by half and coats the back of a spoon. It will thicken more as it cools. This homemade version tastes even better than the bottled stuff.
Perfect Pairings
I usually serve this with a simple green salad dressed with lemon vinaigrette, the acid helps balance the rich cheese. A cup of tomato soup turns it into a full meal, or you can go lighter with some fresh fruit. In summer I put some sliced peaches on the plate and the combination is unexpected but perfect.
- Make these for lunch when you have guests and you will look like a culinary genius
- They reheat surprisingly well in a toaster oven if you have leftovers, though I rarely do
- The basil can be replaced with fresh arugula for a peppery kick that I actually prefer sometimes
Save This is the sandwich that proves simple ingredients, treated with respect, can become something extraordinary. Make it for someone you love.
Questions & Answers
- → What type of bread works best for this melt?
Sourdough or Italian bread provides a sturdy base and complements the fresh ingredients, but ciabatta or whole-grain breads can add interesting textures.
- → Can I prepare the melt with a vegan alternative?
Yes, replacing butter with plant-based spreads and using vegan mozzarella offers a dairy-free variation without sacrificing flavor.
- → How do I achieve the perfect melt on the stove?
Use a nonstick skillet over medium heat, cooking each side for 3–4 minutes while pressing gently to melt the cheese evenly and brown the bread.
- → What extra flavors can enhance this dish?
Adding a layer of pesto or a sprinkle of fresh cracked black pepper elevates the flavor profile with herby and spicy notes.
- → Is balsamic glaze necessary for this melt?
While optional, the balsamic glaze adds a tangy sweetness that complements the fresh tomato and basil, rounding out the taste beautifully.