This tomato grilled cheese is a fresh, satisfying twist on a classic comfort food. Juicy ripe tomatoes, fragrant basil, vibrant pesto, and perfectly melted mozzarella come together between golden, crispy slices of bread. Finished with a light drizzle of balsamic glaze, it’s simple, wholesome, and full of flavor—ideal for lunch, a light dinner, or a hearty snack.
Why You’ll Love This Recipe
This recipe elevates the traditional grilled cheese without making it complicated. It uses simple ingredients but delivers layers of texture and flavor in every bite. The creamy mozzarella balances the acidity of the tomatoes, while pesto and basil add freshness and depth. It’s quick to make, customizable, and works beautifully for both dairy-free and classic versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 slices rustic sourdough bread
1½ tablespoons pesto
70 g fresh mozzarella, dairy-free or regular, sliced
¼ cup baby spinach leaves
3 slices medium ripe tomato
⅛ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
2 fresh basil leaves, thinly sliced
1½ teaspoons balsamic glaze
1½ tablespoons butter, dairy-free or regular
Directions
Spread the pesto evenly over one side of each slice of bread.
Place one slice of bread, pesto-side up, on a clean surface and layer half of the mozzarella evenly on top.
Add the baby spinach in an even layer, followed by the tomato slices. Season with salt and black pepper.
Sprinkle the sliced basil over the tomatoes and drizzle with balsamic glaze.
Top with the remaining mozzarella and close the sandwich with the second slice of bread, pesto-side down. Press gently.
Heat a skillet over low to medium-low heat and add the butter. Once melted, place the sandwich in the skillet.
Cook slowly until the bottom is golden brown and crisp, then carefully flip and toast the other side until golden and the cheese is fully melted.
Remove from the pan, slice in half, and serve warm.
Servings and timing
This recipe makes 1 sandwich, serving 1 person.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
For extra vegetables, add roasted red peppers or caramelized onions.
Swap spinach for arugula or mixed greens for a peppery bite.
Use whole-grain or gluten-free bread if preferred.
Add a pinch of crushed red pepper flakes for gentle heat.
Try sun-dried tomatoes instead of fresh tomatoes for a more intense flavor.
Storage/Reheating
Store leftover grilled cheese in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the sandwich in a skillet over low heat or in a toaster oven until heated through and crisp.
For freezing, assemble the sandwich without toasting, wrap tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before cooking.
FAQs
Can I make this sandwich dairy-free?
Yes, simply use dairy-free mozzarella and dairy-free butter for toasting.
What type of bread works best?
Rustic sourdough works well, but any sturdy bread that crisps nicely will work.
Can I prepare this ahead of time?
You can assemble the sandwich a few hours in advance and refrigerate it until ready to toast.
Is balsamic glaze necessary?
No, but it adds a subtle sweetness and depth that complements the tomatoes beautifully.
Can I use regular pesto or homemade?
Both work well. Use whichever you prefer or have on hand.
How do I prevent the bread from burning?
Cook the sandwich over low to medium-low heat and allow it to toast slowly.
Can I add protein to this recipe?
Yes, grilled chicken or turkey slices can be added if desired.
Are fresh tomatoes required?
Fresh tomatoes are best, but well-drained canned tomato slices can work in a pinch.
Can I cook this in an air fryer?
Yes, air fry at 180°C for about 5–6 minutes, flipping halfway, until golden.
Is this suitable for kids?
Yes, it’s mild, nutritious, and easy to adapt to individual tastes.
Conclusion
This tomato grilled cheese proves that comfort food can be both simple and fresh. With vibrant ingredients and an easy method, it’s a recipe you’ll come back to again and again. Whether you enjoy it as-is or customize it with your favorite additions, this sandwich delivers warmth, flavor, and satisfaction in every bite.
This tomato grilled cheese sandwich layers juicy tomatoes, fresh basil, pesto, mozzarella, and baby spinach between golden, crispy bread—finished with a touch of balsamic glaze for a flavorful and satisfying twist on a classic comfort food.
Ingredients
2 slices rustic sourdough bread
1½ tablespoons pesto
70 g fresh mozzarella (dairy-free or regular), sliced
¼ cup baby spinach leaves
3 slices medium ripe tomato
⅛ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
2 fresh basil leaves, thinly sliced
1½ teaspoons balsamic glaze
1½ tablespoons butter (dairy-free or regular)
Instructions
Spread pesto on one side of each bread slice.
Place one slice, pesto-side up, on a surface. Layer half the mozzarella, then spinach, tomato slices, salt, pepper, basil, balsamic glaze, and the remaining mozzarella.
Top with the second slice of bread, pesto-side down. Press gently.
Heat a skillet over low to medium-low heat. Add butter.
Once butter is melted, add the sandwich. Cook until the bottom is golden and crisp.
Flip and toast the other side until golden and cheese is melted.
Remove, slice in half, and serve warm.
Notes
Add roasted red peppers or caramelized onions for extra flavor.
Swap spinach with arugula for a peppery bite.
Use gluten-free or whole-grain bread if needed.
Sun-dried tomatoes can be used instead of fresh for stronger flavor.
