Caprese Grilled Cheese

A Note From feedfeed

Is there anything better than a good old fashioned grilled cheese hot off the griddle?


The answer is…maybe. Just wait! Hear me out and just picture this for a second: melty grilled cheese…caprese style with gooey mozzarella, earthy basil, sweet ripe tomato, and comforting homemade marinade sauce…on a sourdough…slathered in butter and then toasted to golden, crisp, gooey perfection.


Yup, that sounds pretty epic to me, too. If you love mozzarella cheese, fresh herbs, sweet plump tomatoes, a simmering pot of aromatic homemade sauce, and digging into freshly baked bread, then this Caprese Grilled Cheese served with a bowl of marinara sauce for dipping is an absolute dream come true.


This drool worthy sandwich is made using Tuttorosso San Marzano Hand Crushed Tomatoes with Basil & Sea Salt, and when you taste it, you’ll feel transported, as though you’re sitting in the warm shade at a small table outside an Italian sandwich shop in Rome or Florence, sipping on a afternoon spritz, watching as the people and the hours go by without a care in the world. Nothing will matter except the gooey, warm, gorgeous Caprese Grilled Cheese you’re enjoying more with every single taste.

Prep time 10mins
Cook time 10mins
Serves or Makes: 2 Grilled Cheeses

Recipe Card


  • Homemade Marinara Sauce (see recipe below)
  • 4 thick slices sourdough bread (about 1 ½-inches thick)
  • 8 ounces shredded mozzarella
  • Handful fresh basil leaves (about ½ cup)
  • 1 medium sized heirloom tomato, thinly sliced
  • 2 tablespoons softened salted butter

Homemade Marinara Sauce


  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 sweet onion, finely chopped
  • 3 garlic cloves, very thinly sliced
  • 1 (6 ounce) can Tuttorosso Tomato Paste
  • 1 (28 ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup roughly chopped fresh basil
  • 1 tablespoon cane sugar
  • 3 tablespoons whole milk or oat milk
  • 3 tablespoons freshly grated Parmesan cheese
  • Parmesan cheese rind (optional/if available)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Make the Marinara


  • Step 1

    Heat 1 tablespoon olive oil in a large pot over low heat. Add onion. Season with salt and pepper. Sauté until translucent, 7-8 minutes. Add garlic. Stir until fragrant, about one more minute.

  • Step 2

    Add Tuttorosso Tomato Paste and Tuttorosso San Marzano Hand Crushed Tomatoes with Basil & Sea Salt, parsley, basil, sugar. Season again with salt and pepper to taste. Stir to combine. Simmer over low heat with lid tilted for one hour, stirring frequently throughout.

  • Step 3

    Incorporate milk, Parmesan cheese, and rind. Season with salt and pepper again to taste if desired. Continue to simmer over low heat, lid tilted, 1.5 hours, stirring frequently.

  • Step 4

    Remove sauce from heat. Remove and discard rind. Place aside.

Make the Grilled Cheese

  • Step 1

    Coat top and bottom slice of sourdough half with about 1 tablespoon Homemade Marinara Sauce (more if desired) each. Top bottom slice with 4 ounces shredded mozzarella, ¼ cup basil leaves, and 2-3 tomato slices. Top with other sourdough half. Slather the top and bottom of the sourdough with ½ tablespoon of salted butter each.

  • Step 2

    Transfer grilled cheese to a skillet or griddle over medium-high heat. Cook until cheese is melted, flipping once or twice throughout for even cooking, until each side reaches a golden brown hue and a slightly crunchy toasted texture.

  • Step 3

    Transfer finished grilled cheese to a cutting board. Use a bread knife or other serrated knife to slice in half. Serve Caprese Grilled Cheese with a bowl of warm Homemade Marinara Sauce for dipping. Store any leftover sauce in a sealed, airtight container in the refrigerator for up to one week, or in the freezer for up to six months.