A grilled cheese with roasted tomatoes and fresh mozzarella is about three decisions made well: slow-roasted tomatoes, a balsamic reduction that takes fifteen minutes, and good bread. Seedy bread holds up better than white sandwich bread here. Roasting the tomatoes concentrates their flavor and removes moisture so the sandwich doesn’t turn soggy. That matters more than any other single step.
How to Make Roasted Tomato Caprese Grilled Cheese
Roast low and slow
325F for 45-50 minutes. The tomatoes should be collapsed and slightly caramelized at the edges. Higher heat rushes it and you lose the depth.
The balsamic reduction
Reduce by half until slightly syrupy. It needs to coat a spoon lightly. Too thin and it runs off; let it go too long and it seizes up once it cools. 
Building the sandwich
Fresh mozzarella has more water than low-moisture, so pat it dry before layering. Basil goes in off-heat or it turns black fast.
Roasted Tomato Caprese Grilled Cheese
- Total Time: 75 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Sweet roasted tomatoes and fresh mozzarella make this grilled cheese extra special. A balsamic glaze adds the perfect touch.
Ingredients
- 6 tomatoes (1361 g) tomatoes
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup (118 ml) balsamic vinegar
- 3-4 ounces (85-113 g) fresh mozzarella
- 12-15 basil leaves
- 4 slices seedy bread
Instructions
- Preheat oven to 325°F (163°C).
- Place tomatoes on a nonstick baking sheet and drizzle with olive oil, salt, and pepper. Roast for 45-50 minutes.
- While tomatoes are roasting, add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until the liquid reduces by about half and is slightly syrupy.
- Remove from heat and pour vinegar into a bowl or glass to cool.
- Once tomatoes are finished roasting, heat a large griddle or skillet over medium heat.
- Brush the outsides of each slice of bread with olive oil, then place mozzarella on one slice, followed by tomatoes, basil, more tomatoes, and more mozzarella.
- Cook until the cheese is melty and each side is golden, about 5 minutes per side.
- Serve immediately and drizzle with balsamic glaze.
Notes
- For optimal roasting, halve or quarter larger tomatoes to ensure even cooking.
- If fresh mozzarella is unavailable, use a high-quality shredded mozzarella instead.
- Store leftover balsamic glaze in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I roast the tomatoes ahead of time?
Yes. Roasted tomatoes keep well in the fridge for up to 3 days. Store them in an airtight container with a drizzle of olive oil. Bring them to room temperature before assembling.
How do I know when the balsamic reduction is ready?
It should reduce by about half and coat the back of a spoon lightly. This takes 10 to 15 minutes at a low simmer. Watch it closely near the end, as it can go from syrupy to burnt quickly.
What if I can’t find seedy bread?
Sourdough or a sturdy whole wheat bread works fine. You want something with enough structure to hold up to the moisture from the tomatoes and cheese without falling apart.
