Save to Pinterest The smell of melting mozzarella takes me back to this tiny Italian place I discovered during a rainy week in October. I'd duck inside every afternoon just to watch them press sandwiches on the flattop, that golden crust forming while cheese oozed onto the grill. This is my lazy Sunday version of that memory.
Last winter my friend Sarah stumbled into my kitchen looking completely defeated after a terrible day at work. I threw these together without thinking much about it, and we ended up eating them standing at the counter while she vented. She still talks about that sandwich whenever she needs a pick me up.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 4 oz fresh mozzarella: Get the kind floating in water, it melts so much better than the rubbery stuff
- 1 large ripe tomato: Thin slices are key here, too thick and everything slides out when you bite
- 2 tbsp fresh basil leaves: These are optional but honestly they make the whole thing sing
- 2 tbsp basil pesto: Homemade is great but store bought works perfectly fine
- 4 slices rustic bread: Sourdough gives that tang and holds up beautifully
- 2 tbsp unsalted butter: Softened so it spreads evenly without tearing the bread
- Salt and pepper: Just enough to wake up the tomatoes
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Butter your bread:
- Spread half a tablespoon of softened butter on one side of each slice, getting it all the way to the edges for that perfect golden crust
- Layer the base:
- Place two slices butter side down and spread a tablespoon of pesto on the facing side
- Add the good stuff:
- Arrange mozzarella slices first so they melt into the bread, then layer tomatoes on top
- Season simply:
- A light sprinkle of salt and pepper on the tomatoes is all you need
- Close it up:
- Top with remaining slices, buttered side facing out
- Get the pan ready:
- Heat your skillet over medium heat until a drop of water sizzles across the surface
- Grill to perfection:
- Cook about 4 minutes until golden, then flip and cook another 4 minutes until the cheese is completely melted
- The waiting game:
- Let them rest for a couple of minutes so the cheese sets up slightly before slicing
Save to Pinterest My dad tried making these once and decided to double the pesto because more is better right? The sandwich became this soggy, aromatic disaster that we still laugh about ten years later.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
Sometimes I'll slide some prosciutto in there if I want something more substantial. A drizzle of balsamic glaze right before serving adds this sweet acid punch that cuts through all the richness.
Bread Choices Matter
Ciabatta creates this pillowy texture I absolutely love. Whole wheat works too but it can get tough, so stick with something that has some give.
Serving Ideas
A simple green salad with lemon vinaigrette balances everything perfectly. Or go full comfort with some tomato soup on the side.
- Cut on the diagonal for easier handling
- Use a sharp knife to avoid dragging the cheese
- Serve immediately while still hot
Save to Pinterest Some recipes are just about comfort, and this one has never let me down.
Recipe FAQs
- → What bread works best for this?
Rustic sourdough or artisanal bread creates excellent crunch and structure. Ciabatta or whole wheat also provide great texture and hold ingredients well.
- → Can I make this vegan?
Absolutely. Use plant-based mozzarella shreds or slices, vegan pesto without cheese, and dairy-free butter or olive oil for spreading.
- → How do I prevent soggy bread?
Pat tomato slices dry with paper towels before layering. Also, ensure your skillet is properly heated and buttered side faces outward for optimal crisping.
- → What enhances the flavor profile?
A drizzle of balsamic glaze adds sweet-tangy depth. Fresh basil garnish, a pinch of red pepper flakes, or aged provolone mixed with mozzarella creates delicious variations.
- → Can I prepare these ahead?
Assemble sandwiches completely, then wrap tightly and refrigerate up to 4 hours before cooking. They also reheat beautifully in a 350°F oven for 10 minutes.
- → What sides pair well?
Serve with a simple arugula salad, warm tomato soup, or roasted vegetables. A light white wine or sparkling water complements the rich, cheesy flavors perfectly.
