Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 460
- Sugar: 3g
- Sodium: 730mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
