Sun-Dried Tomato Pesto Grilled Cheese

The rain was coming down sideways when I stumbled on this combination, just trying to use up a jar of sun-dried tomato pesto that had been sitting in my fridge for weeks. Something about the way those concentrated tomato flavors melted into mozzarella felt like discovering a secret shortcut to comfort food. Now it is the sandwich I make when I need something that tastes like it took way more effort than it actually did.

I served these to my brother once when he was going through a breakup, and he actually stopped talking mid sentence after the first bite. Sometimes food just hits different when someone needs it most.

Ingredients

• 2 slices bread: Sourdough holds up beautifully but whatever you have in your bread box works perfectly
• 2 tablespoons sun-dried tomato pesto: This is the star of the show so do not be shy with it
• 2 slices mozzarella cheese: Fresh mozzarella melts like a dream but sliced works too
• 1 tablespoon unsalted butter: Room temperature spreads easier without tearing the bread

Instructions

Layer the flavor:

Spread that sun-dried tomato pesto generously on what will be the inside of both bread slices

Build your sandwich:

Place the mozzarella on one slice and top with the other bread piece, pesto sides facing inward

Get the skillet ready:

Melt the butter over medium heat until it foams slightly and smells nutty

Grill to perfection:

Cook for about 4 minutes per side, pressing gently with your spatula, until golden brown and the cheese is completely melted

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This sandwich has saved more last minute lunches than I can count, especially when paired with a simple cup of tomato soup.

Bread Matters

Thick cut bread gives you that satisfying crunch while still staying soft inside. I have learned that slightly stale bread actually grills better than fresh because it holds up to the heat without getting soggy.

Cheese Swaps

While mozzarella is classic, provolone adds a sharp bite and fontina brings this incredible nuttiness that pairs beautifully with the tomato pesto. Mix and match until you find your perfect combination.

Serving Ideas

A hot sandwich deserves better than a napkin. I like cutting mine on the diagonal and serving it alongside something bright and fresh to balance all that rich cheese.

• Tomato soup turns this into a complete meal
• A simple green salad with vinaigrette cuts the richness
• Extra fresh basil leaves tucked inside add a pop of brightness

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Sometimes the simplest recipes are the ones that stick around the longest.

Recipe FAQs

→ What type of bread works best?

Sourdough provides excellent structure and tangy flavor, while whole wheat adds nuttiness. White bread offers classic taste and crisps beautifully. Choose sturdy slices that can hold the generous filling without getting soggy.

→ Can I use fresh basil instead of pesto?

Fresh basil alone won't provide the same concentrated flavor. However, you can layer fresh basil leaves with the pesto for an extra herbaceous punch. The sun-dried tomatoes and oil in the pesto are essential for the authentic taste.

→ How do I know when it's done?

The sandwich is ready when both sides achieve golden-brown color and the cheese has melted completely. You should hear a gentle sizzle, and the bread should feel crisp to the touch. A small peek inside confirms melty, gooey perfection.

→ What cheese substitutes work well?

Provolone adds sharpness, fontina offers exceptional melt, and gruyère brings nutty depth. Cheddar provides bold flavor, while gouda adds smokiness. Choose cheeses with good melting properties for that ideal stretchy texture.

→ Can I make this dairy-free?

Use vegan butter and dairy-free mozzarella shreds. Many plant-based cheeses melt beautifully now. Look for varieties specifically designed for melting to achieve that satisfying, gooey texture. The pesto itself is naturally dairy-free if made without cheese.

→ What pairs well with this sandwich?

Tomato soup creates a classic comforting combination. A crisp green salad with vinaigrette cuts through the richness. For something lighter, try sliced apples or pickles on the side. The sandwich also pairs beautifully with butternut squash soup.