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

Savory grilled cheese with sun-dried tomato pesto and melty mozzarella, ready in 13 minutes.

# 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.
02 - Place mozzarella cheese on top of one slice. Place the second slice of bread on top, pesto sides facing the cheese, to form a sandwich.
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 Suggestions:

01 -
  • The pesto adds an explosion of umami that regular grilled cheese simply cannot match
  • It comes together in under fifteen minutes but tastes like something from a gourmet café
  • The recipe is endlessly adaptable based on what cheese and bread you have on hand
02 -
  • Medium heat is crucial, too high and the bread burns before the cheese melts
  • Letting the sandwich rest for one minute after cutting prevents all that wonderful cheese from escaping immediately
03 -
  • Mayonnaise can replace butter for frying and creates an exceptionally crisp exterior
  • A sprinkle of grated Parmesan on the outside before grilling adds a savory, crispy cheese crust
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