Sun-Dried Tomato Pesto Grilled Cheese (Printable)

Golden, melty sandwich with sun-dried tomato pesto and creamy mozzarella

# What You’ll 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

# Directions:

01 - Spread 1 tablespoon of sun-dried tomato pesto evenly on one side of each bread slice. Arrange both slices pesto-side up on your work surface.
02 - Layer mozzarella cheese slices onto one bread slice. Top with the second slice, positioning the pesto-coated side inward against the cheese. Press gently to adhere.
03 - Place a skillet over medium heat. Add the butter and allow it to melt completely, watching for a light foam to appear indicating proper temperature.
04 - Carefully transfer the assembled sandwich to the buttered skillet. Cook for 3 to 4 minutes until the bottom bread achieves a deep golden-brown color and becomes crisp.
05 - Flip the sandwich using a spatula. Apply gentle, even pressure with the spatula while cooking for an additional 3 to 4 minutes. The sandwich is ready when both sides are golden brown and the cheese is fully melted.
06 - Remove the sandwich from the skillet and let rest for 1 minute to allow the cheese to set slightly. Slice diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • The tangy pesto cuts through rich melted cheese in a way that keeps every bite interesting
  • It comes together in under 15 minutes but feels restaurant fancy
02 -
  • Low and slow wins the race here, high heat burns the bread before the cheese melts
  • Letting it rest for a minute after cooking keeps the cheese from oozing out when you slice
03 -
  • Butter the bread instead of the pan for even browning
  • Use a cast iron skillet for the crispiest exterior
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