Pin it The smell of butter hitting a hot pan still pulls me into the kitchen like nothing else. I discovered sun-dried tomato pesto completely by accident when I was trying to use up a jar languishing in my pantry, and now I keep it stocked constantly. That first bite of tangy, sweet tomato flavor cutting through melted mozzarella stopped me in my tracks.
My roommate walked in while I was flipping that first sandwich, skeptical about the red spread inside. One smell of that buttery, tomato aroma and she was hovering over the stove waiting for her own. We ended up making three more that night, standing around the stove together like it was the most normal thing in the world.
Ingredients
- 2 slices of bread: Sourdough holds up beautifully and adds a tangy crunch that complements the pesto, but any sturdy bread works wonderfully here
- 2 tablespoons sun-dried tomato pesto: This is the flavor engine of the entire sandwich, so use one you truly love eating straight from the jar
- 2 slices mozzarella cheese: Fresh mozzarella melts into gorgeous strands, but sliced deli mozzarella gives you that perfectly even coverage
- 1 tablespoon unsalted butter: Unsalted lets you control the seasoning, and real butter creates that golden crust we are all chasing
Instructions
- Prep your bread canvas:
- Spread that sun-dried tomato pesto generously on one side of each bread slice, going all the way to the edges so every bite gets that flavor
- Build your sandwich:
- Lay both slices pesto-side up, pile the mozzarella onto one slice, then top with the other slice, pesto sides facing inward toward the cheese
- Get that skillet going:
- Heat your pan over medium heat, add the butter, and wait for it to melt completely and start foaming slightly
- Careful assembly time:
- Place your sandwich in the pan and listen for that satisfying sizzle when the bread hits the butter
- The first golden flip:
- Cook for about 3 to 4 minutes until the bottom is deeply golden brown, then gently flip with confidence
- Press and finish:
- Cook the second side for another 3 to 4 minutes while pressing down gently with your spatula to help the cheese melt into every corner
- The patience moment:
- Let it rest on a cutting board for 1 full minute before slicing, which keeps all that molten cheese from escaping
Pin it This recipe became my go-to comfort food during a particularly stressful month at work. Something about standing at the stove, watching that transformation happen, felt like the smallest act of self-care I could manage.
Make It Your Own
Fresh basil leaves tucked between the cheese and pesto add this bright pop that cuts through the richness. A sprinkle of grated Parmesan on the outside before buttering creates this incredible salty crust that my sister still talks about.
Perfect Pairings
A simple tomato soup turns this into a dinner that feels like a hug. A crisp green salad with vinaigrette cuts through all that melty goodness beautifully. honestly, I have eaten this standing over the sink multiple times and have zero regrets.
Cheese Swaps That Work
Provolone brings this lovely sharpness that holds its own against the bold tomato flavor. Fontina melts into this incredible creaminess that pairs unexpectedly well with the pesto intensity.
- Try mixing mozzarella with another cheese for the best of both worlds
- Slice your cheese thin enough that it melts completely before the bread burns
- Room temperature cheese melts more evenly than cold from the fridge
Pin it Sometimes the simplest recipes end up being the ones we return to again and again, and this sandwich has earned its permanent spot in my regular rotation.
Recipe FAQs
- → What bread works best for this sandwich?
Sourdough provides the best structure and tangy flavor complement, but whole wheat offers nuttiness and white bread delivers classic comfort. Choose sturdy slices that can hold the generous pesto and cheese filling without becoming soggy during grilling.
- → Can I make this sandwich ahead of time?
For optimal texture, grill fresh just before serving. However, you can assemble the sandwich up to 4 hours ahead, wrap tightly in plastic, and refrigerate. Cook when ready, adding an extra minute per side if the filling is cold.
- → What cheese substitutes work well?
Provolone adds sharpness, fontina brings nutty creaminess, gruyère offers depth, or aged cheddar provides bold flavor. For vegans, use dairy-free mozzarella shreds that melt well. Avoid fresh cheeses as they release too much moisture.
- → How do I prevent the bread from burning?
Maintain medium heat and monitor closely. The butter should foam gently, not smoke. If the bread browns too quickly before the cheese melts, reduce heat to medium-low and cover the pan for 1-2 minutes to help the cheese melt without over-browning.
- → What sides pair well with this sandwich?
Classic tomato soup creates the ultimate comfort meal combination. A crisp green salad with balsamic vinaigrette cuts through the richness. For a lighter option, serve with fruit salad or roasted vegetables. Pickles provide a tangy contrast to the creamy filling.
- → Can I use homemade sun-dried tomato pesto?
Absolutely. Blend sun-dried tomatoes with fresh basil, garlic, pine nuts, olive oil, and Parmesan. Homemade pesto allows you to control the oil content and intensity. If making fresh, use within a week or freeze in portion-sized containers for up to 3 months.