Photo by: Photo: Annabelle Breakey; Styling: Robyn Valarik

Grilled Caprese Sandwiches

Here's a gourmet marriage of grilled cheese sandwiches and Caprese salad, best made in summer, when tomatoes and basil are at their peak.

  • Yield: Serves 4


  • 8 none slices (about 11 oz.) rustic sourdough or Italian country bread
  • 2 none large garlic cloves, halved
  • 1 tablespoon olive oil
  • 8 none slices (6 oz.) mozzarella cheese
  • 2 none ripe heirloom tomatoes, thinly sliced
  • 1/2 cup thinly sliced roasted red peppers
  • 16 none large basil leaves
  • none About 1/2 tsp. kosher salt
  • none About 1/2 tsp. pepper


1. Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

2. Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

3. Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper.

Note: Nutritional analysis is per sandwich.

Nutritional Information

Amount per serving
  • Calories: 349none
  • Calories from fat: 13%
  • Protein: 25g
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 51g
  • Fiber: 4.7g
  • Sodium: 1139mg
  • Cholesterol: 7.1mg

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Grilled Caprese Sandwiches Recipe