Caprese Grilled Cheese Dippers (Printable)

Melty grilled cheese sandwiches with fresh mozzarella, tomato, and basil, sliced into strips for dipping.

# What You Need:

→ Bread & Dairy

01 - 8 slices sourdough or country white bread
02 - 8 oz fresh mozzarella, sliced
03 - 3 tablespoons 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 tablespoon olive oil, optional for brushing bread

# How-To Steps:

01 - Preheat a large skillet or griddle over medium heat.
02 - Lay out the bread slices and spread 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 a little olive oil on the outside of each sandwich for extra crispness.
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 let cool for 1 to 2 minutes. Slice each into 3 to 4 strips.
08 - Serve warm with a bowl of marinara sauce for dipping.

# Expert Advice:

01 -
  • It turns a simple grilled cheese into something that feels special enough for guests but easy enough for a Tuesday.
  • The dippable strips make it fun for kids and adults alike, no fork required.
  • Fresh mozzarella melts into creamy pockets that stretch with every bite.
  • You probably have most of the ingredients already sitting in your kitchen.
02 -
  • Don't skip the resting step after grilling, cutting too soon causes the cheese to spill out all over your cutting board.
  • Medium heat is key, too high and the bread burns before the cheese melts, too low and you end up with pale, soggy sandwiches.
  • Pat your tomato slices dry with a paper towel before layering them in, excess moisture makes the bread steam instead of crisp.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the crispiest, most evenly browned crust.
  • Slice the sandwiches diagonally for a fancier presentation, it's a tiny detail that makes them look more intentional.
  • If you're making a big batch, keep finished sandwiches warm in a 200°F oven on a wire rack while you finish grilling the rest.
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