Caprese Grilled Cheese Sandwich

caprese grilled cheese sandwichesCheese and Prosciutto and Basil, Oh My!

caprese grilled cheese open basilWe all remember our first grilled cheese sandwich. My mom would open up that glossy square of plastic wrapped cheese, lay it between 2 slices of white sandwich bread and put it in the countertop toaster oven. That’s it! Back then I thought that drippy orange goodness was the best thing ever. Well hold on my Gr8 friends…this grilled cheese sandwich takes that old 2 ingredient after school snack to another level.caprese grilled cheese open cheese

Caprese Grilled Cheese Sandwich

Servings 2 Sandwiches
Author Debbie


  • 1 loaf sourdough bread, cut in 4 slices, 1/3" thick
  • 1 Tablespoon butter
  • 4 thin slices prosciutto
  • 8 slices fresh mozzarella, drained
  • 8 fresh basil leaves
  • 1/4 teaspoon dried crushed Red Pepper flakes, I love heat, so I used 1/2 teaspoon!
  • 2 Tablespoons olive oil
  • 6 slices heirloom tomato, 1/3" thick


  1. Lightly butter one side of each bread slice.

  2. Put 2 slices of the bread off to the side.

  3. On your work surface, lay 2 slices of the bread, butter side down.

  4. Top each slice with:

    ∼ 2 slices of Prosciutto

    ∼ Basil leaves

    ∼ 4 slices of Cheese

  5. Sprinkle with dried red pepper flakes.

  6. Top each open faced delicious beauty with remaining slice of bread, butter side up.

  7. In a skillet, over medium-high, heat the 2 Tablespoons of olive oil.

  8. Place each sandwich in the skillet. I like to weigh them down for even toastiness. (See Gr8 Tips below)

  9. Cook for about 5 minutes, or until toasted on bottom.

  10. Flip over.

  11. Cook for about 7 minutes longer, or until toasted on bottom and you see that yummy gooey goodness melting out!

  12. Remove top slice of bread and slide those beautiful heirloom tomato slices inside each sandwich.

  13. Cut in half, if you can wait!

Recipe Notes

caprese grilled cheese grillingGr8 tips:
  • No salt needed. Prosciutto is salty enough. We don't want your heart racing too much!
  • I used a cast iron skillet. Once the sandwiches are in the skillet, I weigh them down for even toasty goodness with a small skillet or a saucepan with a can inside. Some people use a brick, but I don't have extra bricks lying around!
  • You  can use a panini maker. I find I have better results using the stove top.

caprese grilled cheese in skillet

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