Go Back
–+ servings
Print
Three servings of grilled cheese sandwich (mozzarella, tomatoes and basil) on a rustic wooden board

Tomato Grilled Cheese

This Tomato Grilled Cheese is easy to make with juicy summer tomatoes, pesto, fresh vegan mozzarella, basil finished with a drizzle of balsamic glaze. It's the perfect healthy snack, lunch or appetizer using fresh seasonal ingredients.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Author Kelly

Ingredients

  • 1-2 tbsp pesto homemade or fave brand
  • 2 slices of rustic Sourdough (or crusty rustic loaf of choice - we like Bread Srsly, AWGbakery or California Country Gal for grain-free)
  • 2- oz of dairy-free or regular fresh mozzarella (about 2-3 round slices) (Violife Cashew Milk Mozzarella or fave brand of your choice)
  • Handful of baby spinach about ¼ - ⅓ cup
  • 2-3 slices of medium tomatoes red Heirloom tomatoes if possible but if not then any medium tomatoes
  • Kosher salt or sea salt to taste
  • Freshly cracked black pepper to taste
  • 2-3 fresh basil leaves thinly sliced
  • 1-2 tsp balsamic glaze or reduced balsamic vinegar
  • 1-2 tbsp dairy-free or regular butter (Miyokos or fave brand of your choice), for toasting the sandwich

Instructions

  1. Spread the pesto on both slices of the bread. Layer the bottom layer of the sandwich with the fresh mozzarella, you can cut or tear to size to fit evenly over the bread used).
  2. Arrange the spinach neatly on top of the cheese (use more or less as needed).
  3. Cut the tomato into three slices (or as little or many as needed) and place on top ofthe spinach. Season with salt and black pepper. Sprinkle with basil along with a drizzle of balsamic glaze. Top with a final layer of fresh mozzarella. Close the sandwich with the top bread slice, pressing down gently.
  4. Add butter (about 1-2 tbsp depending on the size of your bread) to your skillet over low / low-medium heat. Once melted, add the sandwich and toast until golden brown. Use a spatula / tongs to carefully flip and toast the other side until golden brown and the cheese is melty.
  5. Cut the sandwich in half with a sharp knife and enjoy.

Recipe Notes

How to store:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to two days.
  • Freezer Friendly: Want to prep ahead? Freeze the sandwich (without toasting) and reheat when ready to enjoy. Ensure proper wrapping for optimal freshness.
  • Prep in Advance: Assemble the sandwiches up to the toasting step, wrap them individually in plastic wrap, and refrigerate for up to 24 hours before cooking.
  • Batch Cooking: Make multiple sandwiches, toast them, and store in the refrigerator. Reheat in a toaster oven or air fryer for a quick, melty delight.
Nutrition Facts
Tomato Grilled Cheese
Amount Per Serving (1 toast)
Calories 0
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.