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A golden brown sourdough grilled cheese sandwich pulled apart to show melted mozzarella and fresh tomato bruschetta filling.
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Bruschetta Grilled Cheese

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 580kcal

Ingredients

  • 4 slices thick -cut sourdough bread
  • 2 cups shredded low-moisture mozzarella cheese
  • 2 large Roma tomatoes, seeded and finely diced
  • 2 cloves garlic , minced
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tablespoon balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter, softened at room temperature
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper

Instructions

  • In a small mixing bowl, combine the diced tomatoes, minced garlic, fresh basil, olive oil, salt, and pepper. Toss to combine and let sit for 10 minutes to allow flavors to meld.
  • Spread the softened butter evenly across one side of each of the four bread slices.
  • Place two slices of bread, butter-side down, into a cold non-stick skillet or onto a griddle.
  • Layer 1/2 cup of shredded mozzarella onto each of the bread slices in the pan.
  • Using a slotted spoon to avoid excess moisture, place a generous portion of the tomato mixture over the cheese. Drizzle the balsamic glaze over the tomato layer.
  • Top with the remaining mozzarella cheese and place the remaining bread slices on top, butter-side facing up.
  • Turn the heat to medium-low. Cook the sandwiches for 4 to 5 minutes on the first side until the bread is golden brown and the bottom layer of cheese begins to melt.
  • Carefully flip the sandwiches using a wide spatula. Cook for another 3 to 4 minutes until the second side is toasted and the cheese is fully melted and internal temperature is reached.
  • Remove from the skillet and allow the sandwiches to rest for 1 minute before slicing diagonally to serve.