Caprese Grilled Cheese Dippers (Printer Friendly)

Crispy sourdough sandwiches layered with fresh mozzarella, tomatoes, and basil, cut into dippable strips with warm marinara.

# What You Need:

→ Bread & Dairy

01 - 8 slices sourdough or country white bread
02 - 8 oz fresh mozzarella, sliced
03 - 3 tbsp unsalted butter, softened

→ Vegetables & Herbs

04 - 2 medium ripe tomatoes, sliced
05 - 1/2 cup fresh basil leaves

→ Sauce

06 - 1 cup marinara sauce, warmed

→ Seasonings

07 - Salt and freshly ground black pepper, to taste
08 - 1 tbsp olive oil (optional, for brushing bread)

# How to Make It:

01 - Preheat a large skillet or griddle over medium heat.
02 - Lay out bread slices. Spread softened butter on one side of each slice.
03 - On the unbuttered side of half the bread slices, layer mozzarella slices, tomato slices, and fresh basil leaves. Season lightly with salt and pepper.
04 - Top with remaining bread slices, buttered side facing outward.
05 - Lightly brush olive oil on the outside of each sandwich for extra crispness, if desired.
06 - Place sandwiches in the preheated skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until golden brown and cheese is thoroughly melted.
07 - Remove sandwiches from heat and let cool for 1-2 minutes. Slice each sandwich into 3-4 strips. Serve warm alongside warmed marinara sauce for dipping.

# Expert Tips:

01 -
  • The combination of warm melty mozzarella with cool fresh tomatoes hits every single comfort button
  • These dippers turn a sophisticated Caprese salad into something you can eat with your hands without abandon
  • They come together in twenty minutes flat but taste like you put way more thought into them
02 -
  • Pat those tomato slices dry with paper towels before assembling or your bread will get soggy from the moisture
  • Do not rush the cooking process or you will end up with burnt bread and unmelted cheese which is just sad
  • Letting the sandwiches rest for even one minute after cooking makes slicing so much cleaner
03 -
  • Use a good quality sourdough with a nice tight crumb so it does not fall apart when you dip it in sauce
  • The weight of your spatula matters so use a sturdy one and press gently but firmly
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