Sun-Dried Tomato Pesto Grilled Cheese (Printable)

Golden, crispy sandwich with melty mozzarella and rich sun-dried tomato pesto flavors.

# 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

# Directions:

01 - Spread 1 tablespoon of sun-dried tomato pesto on one side of each bread slice. Lay both slices pesto-side up on your work surface.
02 - Place mozzarella cheese slices on top of one bread slice. Top with the second bread slice, pesto sides facing inward toward the cheese to form the sandwich.
03 - Heat a skillet over medium heat. Add the butter and allow it to melt completely until foaming.
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 second side for another 3 to 4 minutes, pressing gently, until golden brown and the cheese is completely melted.
06 - Remove the sandwich from the skillet and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert tips:

01 -
  • Ready in under 15 minutes with ingredients you probably already have on hand
  • The pesto adds such incredible depth that plain grilled cheese will feel disappointing afterward
02 -
  • Medium heat is your friend here, too high and the bread burns before the cheese melts, too low and you miss that perfect crunch
  • I learned the hard way that letting it rest before cutting makes the difference between a neat sandwich and cheese running all over your cutting board
03 -
  • Mayonnaise instead of butter on the outside creates the most ridiculously crisp, golden crust that will change how you make grilled cheese forever
  • Place a lid over your pan for the first minute of cooking to trap heat and help the cheese melt faster
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