Prosciutto Grilled Cheese Caprese

This Prosciutto Grilled Cheese Sandwich layers creamy mozzarella, fresh tomato, and a swipe of basil pesto inside buttery bread, all tucked inside prosciutto and crisped to perfection in a panini press. It is lush with melty cheese yet bright from tomatoes and herbs, and each bite brings a mix of smoky, salty, and herby flavors.

I was instantly hooked the first time I wrapped a sandwich in prosciutto instead of the usual butter—now it is the only way I want my grilled cheese. This is the one sandwich that always makes family movie nights extra special.

Ingredients

• White bread: Use good quality bakery bread for the best crunch and flavor
• Salted butter: Softened butter creates the ultimate golden crust
• Fresh mozzarella: Look for cheese that is moist yet firm so it melts smoothly but does not make your sandwich soggy
• Tomato: Ripe juicy slices bring needed freshness to balance the richness
• Basil pesto: Homemade or store-bought both work but homemade packs so much more garden flavor
• Prosciutto: Ultra thin slices add layers of smoky saltiness and they turn beautifully crispy on the griddle
• Salt and pepper: A light seasoning sharpens all the other flavors

Step-by-Step Instructions

Butter the Bread:

Spread softened butter all the way to the edges of each bread slice so every bite crisps up nicely

Assemble the Base:

Lay a slice of prosciutto flat and position one slice of bread on top with the buttered side facing down so the prosciutto will wrap around when folded

Layer the Cheese and Pesto:

Add slices of mozzarella over the bread and gently spread a generous swipe of basil pesto over the cheese creating a savory herby layer

Add Tomatoes and Seasoning:

Smother the cheese with fresh tomato slices then sprinkle a pinch of salt and grinder of black pepper for balanced seasoning

More Cheese and Close:

Add another layer of mozzarella if you want more gooeyness then place the second slice of bread on top buttered side facing out

Wrap and Grill:

Lay another prosciutto slice over the sandwich and neatly fold the ends to completely enclose the sandwich holding the filling inside

Grill to Perfection:

Carefully transfer the sandwich to a preheated panini press or a skillet over medium heat Grill until the bread is golden the prosciutto is crisp and the cheese melts into a bubbling blanket

Pin it

My favorite part is the way fresh mozzarella seeps out when you cut into the hot sandwich. One bite and I always remember the first chilly evening I made these for my parents—the kitchen filled with the scent of basil and toasted bread and we all agreed it was a keeper.

Storage Tips

This sandwich tastes best hot and fresh but you can prep it a few hours ahead Store wrapped and chilled then grill right before eating to keep everything crispy

Leftover sandwiches can be wrapped in foil and reheated in the oven at around 175 Celsius for about 10 minutes The prosciutto will re-crisp

Ingredient Substitutions

Swap mozzarella for provolone or sharp cheddar for a stronger cheese flavor

Try arugula pesto or sun-dried tomato pesto if you want to mix up the herbiness

Brioche or sourdough slices make a great alternative to plain white bread for a more bakery vibe

Serving Suggestions

Serve with a simple green salad or a bowl of tomato soup for a comforting meal

A handful of kettle chips and a fizzy beverage make this sandwich a true café treat

Cut into small squares for party appetizers everyone grabs them fast

Pin it

History of Grilled Cheese

Grilled cheese sandwiches became a classic comfort food in the twentieth century when sliced bread and processed cheese became widely available The combination of bread and cheese has roots all over Europe—this modern version with prosciutto and pesto puts an Italian spin on the classic

Frequently Asked Questions

→ What type of bread works best?

Fresh white bread is recommended for its soft texture, though sourdough or Italian bread can add extra flavor and structure.

→ How do I keep the sandwich from getting soggy?

Make sure to spread butter all the way to the edges and grill until the prosciutto and bread are golden and crisp to seal in moisture.

→ Can I use store-bought pesto?

Yes, store-bought basil pesto works well, though homemade pesto can offer an even fresher taste.

→ What cheese substitutes can I try?

If mozzarella isn't available, try provolone or fontina for a similarly melty and mild result.

→ Is it possible to make this sandwich without a panini press?

Absolutely. Use a skillet or non-stick pan on medium heat, pressing the sandwich gently with a spatula until the cheese melts and prosciutto crisps.