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10-Minute Caprese Sandwich Melts

A quick and delicious toasted sandwich featuring fresh mozzarella, vine-ripened tomatoes, and basil pesto.
Print Recipe
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 slices sourdough bread 120 g
  • 8 oz fresh mozzarella, sliced 225 g
  • 2 medium vine-ripened tomatoes, sliced 200 g
  • 1/4 cup basil pesto 60 ml
  • 2 tbsp unsalted butter, softened 30 g
  • 1 tbsp balsamic glaze 15 ml

Equipment

  • Non-stick skillet
  • Cutting board
  • Spatula

Method
 

Preparation
  1. Lay out the 4 sourdough slices on a clean cutting board.
  2. Spread 1 tablespoon of basil pesto evenly onto one side of each bread slice.
  3. Layer the mozzarella slices over two of the bread slices.
  4. Place tomato slices on top of the mozzarella until the surface is covered.
  5. Drizzle the balsamic glaze over the tomatoes.
  6. Close the sandwiches with the remaining bread slices, pesto-side down.
  7. Spread the softened butter thinly on the exterior sides of the sandwiches.
  8. Heat a non-stick skillet over medium heat.
  9. Place sandwiches in the skillet and cook for 3-4 minutes until the bottom is golden-brown.
  10. Flip carefully and cook for another 3 minutes until the mozzarella is melted and the crust is crisp.

Notes

Blot tomato slices with a paper towel to remove excess moisture and prevent soggy bread. Not recommended for freezing as fresh mozzarella texture degrades.