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caprese grilled cheese in skillet
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Caprese Grilled Cheese Sandwich

Servings: 2 Sandwiches
Author: Debbie


  • 1 loaf sourdough bread,, cut in 4 slices, ⅓" thick
  • 1 Tablespoon butter
  • 4 thin slices prosciutto
  • 8 slices fresh mozzarella, drained
  • 8 fresh basil leaves
  • ¼ teaspoon dried crushed Red Pepper flakes,, I love heat, so I used ½ teaspoon!
  • 2 Tablespoons olive oil
  • 6 slices heirloom tomato,, ⅓" thick


  • Lightly butter one side of each bread slice.
  • Put 2 slices of the bread off to the side.
  • On your work surface, lay 2 slices of the bread, butter side down.
  • Top each slice with:
    ∼ 2 slices of Prosciutto
    ∼ Basil leaves
    ∼ 4 slices of Cheese
  • Sprinkle with dried red pepper flakes.
  • Top each open faced delicious beauty with remaining slice of bread, butter side up.
  • In a skillet, over medium-high, heat the 2 Tablespoons of olive oil.
  • Place each sandwich in the skillet. I like to weigh them down for even toastiness. (See Gr8 Tips below)
  • Cook for about 5 minutes, or until toasted on bottom.
  • Flip over.
  • Cook for about 7 minutes longer, or until toasted on bottom and you see that yummy gooey goodness melting out!
  • Remove top slice of bread and slide those beautiful heirloom tomato slices inside each sandwich.
  • Cut in half, if you can wait!


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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!