Caprese Grilled Cheese Dippers (Printable Version)

Crispy sourdough sandwiches layered with mozzarella, tomato, and fresh basil, cut into strips for dipping in warm marinara.

# What You'll 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like a fancy appetizer but comes together faster than ordering takeout.
  • Everyone at the table instinctively reaches for the marinara bowl, turning it into a moment of shared contentment.
02 -
  • Don't skip the cooling step or your slices will collapse; even ninety seconds makes the cheese set enough to hold its shape.
  • If your bread starts browning too fast before the cheese melts, lower the heat slightly and cover the skillet with a lid for the second minute of cooking each side.
03 -
  • Press the spatula gently rather than hard while cooking, which keeps the bread from flattening but helps the cheese melt evenly and actually make contact between the slices.
  • Room-temperature mozzarella melts more evenly than cold mozzarella straight from the fridge, so take it out five minutes before you start cooking if you have time.
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