recipe

A Caprese salad—tomato, basil, and mozzarella—is just as delicious when it’s pressed between toasted slices of bread.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Beginner
time
  • 25 minutes
yield
  • Serves 1

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Prepare Ingredients

2 (½-­inch-­thick) slices
crusty bread
1 tablespoon
extra-­virgin olive oil
½ cup
shredded mozzarella cheese
1
small tomato, sliced into circles
Pinch
salt
4
fresh basil leaves

Gather Cooking Equipment

Cutting board
Pastry brush
10-­inch nonstick skillet
Small, flat saucepan lid (smaller than skillet)
Oven mitts
Spatula
Chef’s knife
1
 
2 (½-­inch-­thick) slices
crusty bread
1 tablespoon
extra-­virgin olive oil

Place bread slices on cutting board. Use pastry brush to brush oil evenly over 1 side of each slice.

 
2
 
½ cup
shredded mozzarella cheese
1
small tomato, sliced into circles
Pinch
salt
4
fresh basil leaves

Flip 1 slice over (oiled side down) and sprinkle with half of cheese. Place tomato slices on top and sprinkle with salt. Top with basil and remaining cheese. Place second slice of bread on top (oil on the outside).

 
3
 

Place sandwich in 10-­inch nonstick skillet. Place saucepan lid on sandwich and press down firmly, then leave lid in place.

 
4
 

Heat skillet over medium heat and cook until bread is golden brown on bottom, about 4 minutes.

 
5
 

Use oven mitts to remove lid. Use spatula to flip sandwich over. Place lid back on sandwich and press down again. Cook until second side is golden brown and cheese is melted, about 2 minutes.

 
6
 

Turn off heat. Use spatula to transfer sandwich back to cutting board. Let cool for 2 minutes. Cut sandwich in half and serve warm.