Sun-Dried Tomato Pesto Grilled Cheese (Printer-friendly)

Crispy bread with melted mozzarella and flavorful sun-dried tomato pesto, ready in minutes.

# 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 on one side of each bread slice.
02 - Lay both slices pesto-side up. Place mozzarella cheese on top of one slice, then top with the second slice, pesto sides facing inward.
03 - Heat a skillet over medium heat and add the butter.
04 - Once the butter is melted and foaming, place the sandwich in the skillet. Cook for 3-4 minutes until the bottom is golden brown.
05 - Carefully flip the sandwich and cook the other side for another 3-4 minutes, pressing gently, until golden and the cheese is melted.
06 - Remove from the skillet, let rest for 1 minute, then slice and serve.

# Expert Tips:

01 -
  • The sun-dried tomato pesto adds this incredible depth that regular grilled cheese just cannot compete with
  • It comes together in under 15 minutes but tastes like something from a fancy sandwich shop
  • The mozzarella gets perfectly melty while the bread turns golden and crispy
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese has time to melt properly
  • Letting the sandwich rest for 1 minute after cooking prevents the cheese from oozing out when you slice it
  • Buttering the pan instead of the bread gives you more control over even browning
03 -
  • If your pesto is thick from the fridge, warm it slightly in the microwave so it spreads smoothly without tearing the bread
  • Place a lid over the pan for the last minute of cooking to help the cheese melt completely without burning the bread
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