Sun-Dried Tomato Pesto Grilled Cheese (Printer-Friendly)

Golden crispy sandwich with sun-dried tomato pesto and melted mozzarella

# What You Need:

→ Bread and Spreads

01 - 2 slices bread (sourdough, whole wheat, or white)
02 - 2 tablespoons sun-dried tomato pesto

→ Cheese

03 - 2 slices mozzarella cheese

→ For Cooking

04 - 1 tablespoon unsalted butter

# Steps:

01 - Spread 1 tablespoon of sun-dried tomato pesto on one side of each bread slice. Lay both slices pesto-side up.
02 - Place mozzarella cheese on top of one pesto-coated slice. Place the second slice on top, pesto sides facing inward, to form a complete sandwich.
03 - Heat a skillet over medium heat. Add the butter and allow it to melt and foam.
04 - Place the sandwich in the skillet. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
05 - Carefully flip the sandwich with a spatula. Cook the other side for 3 to 4 minutes, pressing gently, until golden brown and the cheese is completely melted.
06 - Remove from the skillet and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Suggestions:

01 -
  • The tangy sweetness of sun-dried tomatoes cuts through rich mozzarella in a way regular grilled cheese never could
  • Ready in under fifteen minutes but tastes like something from a cafe
  • The pesto does double duty as both spread and seasoning
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese melts
  • The one minute rest period seems unnecessary but makes a huge difference in slicing cleanly
  • Pesto brands vary wildly in saltiness, so taste yours before spreading
03 -
  • Butter the bread instead of the pan for more even coverage and easier flipping
  • If your pesto is thick, thin it slightly with olive oil for easier spreading
  • A panini press works beautifully if you want restaurant style grill marks
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