Sun-Dried Tomato Pesto Grilled Cheese

The first time I made this sun-dried tomato pesto grilled cheese, it was actually by accident. I had leftover pesto from a pasta dish the night before and was too tired to cook anything elaborate. The smell that filled my tiny apartment kitchen was incredible, that tangy, savory aroma mixing with the butter hitting the hot pan. Now it is my go-to comfort food when I need something that feels special but takes almost no effort at all.

My roommate walked in while I was making this once and literally stopped in her tracks. She ended up making her own five minutes later, and now we make them together whenever we both had long days at work. There is something about the combination of warm, cheesy bread and that bright, intense tomato flavor that just fixes everything.

Ingredients

• 2 slices of bread: Sourdough creates the best crunch and tang but any sturdy bread works beautifully
• 2 tablespoons sun-dried tomato pesto: This is the star that transforms everything into something extraordinary
• 2 slices mozzarella cheese: Fresh mozzarella melts beautifully but sliced deli mozzarella works too
• 1 tablespoon butter: Unsalted lets you control the seasoning and creates that perfect golden crust

Instructions

Spread the pesto:

Spread 1 tablespoon of sun-dried tomato pesto on one side of each bread slice, making sure to cover right to the edges

Assemble the sandwich:

Place mozzarella cheese on top of one pesto-covered slice, then top with the second slice pesto-side facing inward

Heat the pan:

Heat a skillet over medium heat and add the butter, watching until it melts completely and starts to foam slightly

Grill the first side:

Place the sandwich in the hot pan and cook for 3-4 minutes until the bottom becomes a deep golden brown

Flip and finish:

Carefully flip the sandwich and cook another 3-4 minutes while pressing gently until both sides are crispy and the cheese is fully melted

Save to Pinterest

This sandwich became a regular at my tiny dinner parties because everyone always asks for it now. I love setting out a big bowl of tomato soup and watching friends customize their own grilled cheeses with different herbs or cheeses.

Bread Choices That Work Best

Through plenty of experimentation, I have learned that dense breads with structure hold up best to all that melty cheese. Sourdough is my absolute favorite because the tangy flavor complements the rich pesto perfectly. Whole wheat adds a nice nuttiness and feels a bit more substantial, while white bread creates that nostalgic childhood grilled cheese texture. Just avoid anything too soft or thin because it will get soggy before it finishes grilling.

Cheese Variations to Try

While mozzarella creates that gorgeous cheese pull we all love, mixing in other cheeses takes this sandwich to entirely new levels. Provolone adds a sharp bite that cuts through the sweetness of the sun-dried tomatoes. Fontina melts incredibly well and brings this nutty, earthy flavor that is sophisticated without being pretentious. Sometimes I do half mozzarella and half Parmesan for this salty, savory crunch on the outside edges where the cheese gets crispy against the pan.

Perfect Pairings

A bowl of creamy tomato soup turns this from a simple sandwich into a complete comfort meal. The bright acidity of the soup balances all that rich, cheesy perfection perfectly. A crisp green salad with a vinaigrette cuts through the heaviness and adds a fresh contrast to the warm, melty sandwich. Keep these pairings in mind:

• Roasted tomato basil soup creates the ultimate classic combination
• A simple arugula salad with lemon vinaigrette adds brightness and crunch
• Pickles on the side provide the perfect acidic contrast to all that richness

Save to Pinterest

There is something so deeply satisfying about biting into that first warm, crispy bite with the cheese still stretching between the bread. This sandwich never fails to make everything feel a little better.

Recipe FAQs

→ What bread works best for this sandwich?

Sourdough provides excellent texture and tangy flavor, but whole wheat adds nuttiness and white bread offers classic taste. Choose sturdy slices that can hold the generous pesto and cheese filling without getting soggy.

→ Can I make this sandwich vegan?

Yes, substitute the mozzarella with vegan cheese slices or shreds, and use plant-based butter or olive oil for cooking. Many sun-dried tomato pestos are naturally vegan, but always check labels to ensure no cheese is included.

→ How do I prevent the bread from burning?

Keep heat at medium and watch closely during the first 3-4 minutes. Butter should foam but not brown excessively. If cooking multiple sandwiches, lower heat slightly between batches to maintain even temperature.

→ What other cheeses pair well with sun-dried tomato pesto?

Provolone adds sharpness, fontina offers nutty creaminess, and gruyère brings sophisticated flavor. Fresh mozzarella creates a delicate melt, while aged gouda adds caramel notes. Mix cheeses for complex flavor profiles.

→ Can I add other ingredients to this sandwich?

Fresh basil leaves complement the pesto beautifully, while spinach adds nutrients and texture. Thinly sliced red onion provides sweetness and crunch, or add roasted red peppers for extra depth. Keep additions thin to ensure proper melting.

→ Is homemade or store-bought pesto better?

Both work well. Store-bought offers convenience and consistent flavor, while homemade allows customization of garlic, oil, and nut levels. If using store-bought, choose a brand with visible tomato pieces and vibrant red color for best results.