Save to Pinterest The smell of butter hitting a hot skillet still pulls me into the kitchen like nothing else. I discovered this sandwich during a rainy Sunday when I was too tired to cook anything elaborate but craving something that felt special. The sun-dried tomato pesto in my fridge from the previous weeks pasta experiment turned an ordinary grilled cheese into something that made me pause mid bite and actually pay attention to what I was eating.
My roommate walked in while I was making this and ended up demanding I make another one immediately. Now its our go-to Friday night dinner when we want comfort food but still want to feel like adults who eat something slightly more sophisticated than plain cheese sandwiches.
Ingredients
- Bread: Sourdough creates the best crunch and holds up well to the pesto moisture
- Sun-dried tomato pesto: The oil in the pesto helps the bread achieve that perfect golden crispness
- Mozzarella cheese: Fresh mozzarella melts beautifully but sliced deli mozzarella works too
- Unsalted butter: Lets you control the salt level since pesto can already be quite salty
Instructions
- Spread the pesto:
- Generously layer the sun-dried tomato pesto on what will be the inside surfaces of both bread slices going almost to the edges
- Assemble the sandwich:
- Place the mozzarella slices on one pesto covered piece then top with the remaining bread slice pesto side facing inward
- Heat your pan:
- Melt the butter in a skillet over medium heat watching for it to foam slightly which means its ready
- Grill the first side:
- Carefully place your sandwich in the pan and let it cook undisturbed for 3 to 4 minutes until deep golden brown
- Flip and finish:
- Turn the sandwich over and press gently with your spatula while cooking another 3 to 4 minutes until the cheese has completely melted
- Rest and slice:
- Let the sandwich sit for one full minute before cutting it in half diagonally
Save to Pinterest Last winter this sandwich saved me during a week when work was overwhelming and cooking felt like a chore. Something about cutting through that crispy crust into the warm cheesy center made everything feel manageable again.
Bread Choices That Work Best
Sourdough is my absolute favorite here because the tang complements the sweet sun-dried tomatoes. Whole wheat adds a nutty depth while white bread gives you that nostalgic childhood grilled cheese texture. Just avoid anything too soft or it will turn mushy instead of achieving that satisfying crunch.
Cheese Variations
While mozzarella creates that classic cheese pull provolone brings a sharper bite that stands up to the pesto. Fontina melts into an incredibly creamy puddle of goodness. Sometimes I mix mozzarella with a little grated Parmesan for extra umami flavor.
Serving Suggestions
A simple tomato soup turns this into a complete meal but honestly it stands alone perfectly. A crisp green salad with vinaigrette cuts through the richness. Sometimes I just eat it with apple slices because the sweet tart balance works unexpectedly well with the savory pesto.
- Try adding fresh basil leaves between the cheese layers for a caprese inspired twist
- A thin layer of brie on the outside of the bread creates an extra luscious golden crust
- Leftover pesto freezes beautifully so you can make these sandwiches anytime the craving hits
Save to Pinterest Sometimes the simplest recipes are the ones that stick with you longest. This sandwich has become my answer to almost every kind of day.
Recipe FAQs
- → What type of bread works best?
Sourdough, whole wheat, or white bread all work beautifully. Sourdough adds tangy depth, while white bread offers classic comfort. Choose a sturdy slice that can hold the generous pesto and cheese filling without becoming soggy.
- → Can I use fresh basil instead of pesto?
You can substitute fresh basil leaves, but you'll miss the concentrated sun-dried tomato flavor and oil that helps create the golden crust. For best results, stick with sun-dried tomato pesto or make your own by blending sun-dried tomatoes with fresh basil, garlic, and olive oil.
- → What cheese alternatives work well?
Provolone offers a sharper bite, fontina melts beautifully with nutty notes, and gouda adds smoky depth. For a vegetarian option, try dairy-free mozzarella-style shreds. Avoid very soft cheeses as they may ooze out during grilling.
- → How do I prevent the sandwich from getting soggy?
Spread pesto sparingly and avoid overloading with cheese. Cook at medium heat, not high, to allow the bread to toast evenly and develop a crisp exterior. Let the sandwich rest for 1 minute after cooking to set the structure before slicing.
- → What sides pair well with this sandwich?
Classic tomato soup creates the ultimate comfort combination. A crisp green salad with vinaigrette cuts through the richness. For a lighter option, serve with pickled vegetables or cucumber slices. roasted vegetables also complement the savory flavors beautifully.