Sun-Dried Tomato Pesto Grilled Cheese (Printable)

Savory sandwich featuring sun-dried tomato pesto and melted mozzarella on golden buttery bread, ready in 13 minutes.

# 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

# How-To 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 prepared slice. Place the second slice on top, pesto sides facing the cheese, to form a sandwich.
03 - Heat a skillet over medium heat and add the butter. Allow the butter to melt and foam.
04 - Place the sandwich in the skillet. Cook for 3 to 4 minutes until the bottom is golden brown.
05 - Carefully flip the sandwich and cook the other side for another 3 to 4 minutes, pressing gently, until golden and the cheese is melted.
06 - Remove from the skillet and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Suggestions:

01 -
  • The sun-dried tomato pesto brings this incredible umami punch that elevates a basic grilled cheese into something restaurant worthy
  • It comes together in under fifteen minutes but tastes like you spent way more effort on it
02 -
  • Low and slow heat is your friend here, high heat burns the bread before the cheese has time to melt properly
  • Letting the sandwich rest for one minute after cooking prevents the cheese from oozing out the moment you cut into it
03 -
  • Use a cast iron skillet if you have one, the heat distribution creates the most even golden crust
  • Place a lightweight pan on top of the sandwich while it cooks for restaurant style pressing
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