Sun-Dried Tomato Pesto Grilled Cheese (Printable)

Golden, melty sandwich with sun-dried tomato pesto and mozzarella on buttery bread.

# Ingredient List:

→ 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

# Steps:

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 place the second slice on top with pesto side facing the cheese.
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 Advice:

01 -
  • It transforms five ingredients into something that tastes like it came from a restaurant kitchen
  • The tangy sweetness of sun-dried tomatoes cuts through rich melted cheese perfectly
  • Ready in under fifteen minutes but feels like a treat worth savoring
02 -
  • Medium heat is crucial here too high and the bread burns before the cheese melts
  • The one minute rest period prevents all that wonderful cheese from oozing out when you cut it
03 -
  • Butter the bread instead of the pan for more even coverage and easier flipping
  • Use a kitchen scale or lid to press down gently for better contact with the pan
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