Sun-Dried Tomato Pesto Grilled Cheese

The kitchen was quiet except for the sound of rain against the window, perfect weather for something warm and comforting. I had half a jar of sun-dried tomato pesto staring at me from the refrigerator door, leftover from a pasta experiment earlier in the week. Something about the combination of sweet tomatoes and creamy cheese just felt right for a gray afternoon. That sandwich ended up being the highlight of an otherwise dreary day.

My roommate wandered in midway through cooking, drawn by the unmistakable aroma of butter hitting a hot pan. She watched, fascinated, as I carefully flipped the sandwich, revealing the perfect golden crust. We ended up splitting it, standing at the counter with paper towels, while she told me about her day. Now whenever either of us has a jar of pesto nearing empty, this sandwich is our go to solution.

Ingredients

• 2 slices of bread: Sourdough brings a nice tang but any sturdy bread works wonderfully
• 2 tablespoons sun-dried tomato pesto: The rich, concentrated flavor makes this sandwich special
• 2 slices mozzarella cheese: Creates that perfect, gooey melt we all crave
• 1 tablespoon butter: Unsalted lets you control the seasoning, though salted works fine too

Instructions

Spread the pesto:

Generously layer one tablespoon of sun-dried tomato pesto on one side of each bread slice, ensuring complete coverage to the edges

Build your sandwich:

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

Heat the pan:

Melt the butter in a skillet over medium heat, watching for it to foam slightly which indicates the perfect temperature

Grill to perfection:

Cook the sandwich for 3 to 4 minutes until deeply golden, then flip gently and press down with your spatula while cooking the second side until the cheese has melted completely

Save

There is something deeply satisfying about cutting into a perfectly grilled cheese sandwich and seeing the cheese stretch between the halves. My sister once told me that the sound of the first crunch is what lets you know you have made it correctly. Simple pleasures like this are often the most memorable.

Choosing the Right Bread

Through many sandwich experiments, I have learned that the bread choice makes more difference than most people realize. A dense, hearty sourdough holds up beautifully to the pesto and cheese without becoming soggy, while a lighter white bread creates a more delicate, nostalgic crunch. The key is finding a slice that is substantial enough to support the fillings but not so thick that it overwhelms the delicate balance of flavors.

Pesto Variations

While traditional sun-dried tomato pesto is absolutely wonderful here, do not be afraid to experiment with what you have available. I have made excellent versions with basil pesto, olive tapenade, and even a roasted red pepper spread when the pantry was running low. Each variation brings its own character to the final sandwich, which is part of what makes this recipe so endlessly interesting to make.

Serving Suggestions

A simple bowl of tomato soup transforms this from a quick lunch into a complete, comforting meal that feels like a warm hug on a cold day. A light green salad with a bright vinaigrette cuts through the richness and adds freshness to the plate. For an afternoon treat, a few pickles or some crispy potato chips on the side add the perfect texture contrast.

• Cut the sandwich diagonally for easier eating and better presentation
• Pair with a crisp white wine like Pinot Grigio for a simple elevated lunch
• Leftovers reheat surprisingly well in a toaster oven if you somehow have any

Save

Grilled cheese has a way of making everything feel a little better, regardless of the weather or your mood. This version, with its bright pesto and melty cheese, might just become your new favorite comfort food.

Recipe FAQs

→ What bread works best for this sandwich?

Sourdough bread provides excellent flavor and texture, but whole wheat or white bread work well too. Choose a sturdy slice that can hold the generous pesto and cheese filling without getting soggy.

→ Can I use store-bought sun-dried tomato pesto?

Absolutely! Store-bought sun-dried tomato pesto works perfectly. Just check the label to ensure it has the flavor profile you enjoy. Homemade pesto is also a great option if you prefer to control the ingredients.

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

While mozzarella creates that classic melty texture, provolone adds sharpness, fontina offers nuttiness, and a sprinkle of Parmesan boosts savory notes. Mix and match to discover your favorite combination.

→ How do I prevent the sandwich from getting soggy?

Spread the pesto on both inner slices of bread before grilling. The pesto acts as a barrier against moisture from the cheese. Cook on medium heat to ensure the bread crisps up evenly before the filling makes it damp.

→ What should I serve with this grilled cheese?

A warm bowl of tomato soup creates the ultimate comfort food pairing. For something lighter, try a crisp green salad with vinaigrette to balance the rich, cheesy sandwich.

→ Can I make this dairy-free or vegan?

Yes! Use vegan butter and your favorite dairy-free cheese alternative. Many plant-based mozzarella-style cheeses melt beautifully. Ensure your pesto doesn't contain cheese or check if the brand offers a vegan version.