Introduction

This Sun-Dried Tomato Pesto Grilled Cheese is a delicious twist on a classic favorite. The rich, tangy pesto pairs perfectly with creamy mozzarella, making for a simple yet flavorful sandwich that’s ready in minutes.

A grilled sandwich cut in half and stacked with two thick slices of golden brown toasted bread showing a crispy texture on the outside. Inside there are three visible layers: the bottom layer has sun-dried tomatoes with a deep red color and slightly wrinkled texture, the middle layer is melted white cheese that looks soft and stringy, and the top layer is green pesto with a coarse texture spread evenly. The sandwich is placed on a light wooden board with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices of bread
2 tablespoons sun-dried tomato pesto
2 slices of mozzarella cheese
1 tablespoon butter

Instructions

Step 1: Spread sun-dried tomato pesto on one side of each slice of bread.
Step 2: Place a slice of mozzarella cheese on top of the pesto on one slice of bread.
Step 3: Top with the second slice of bread, pesto side down.
Step 4: Heat a skillet over medium heat and add butter.
Step 5: Once the butter is melted, place the sandwich in the skillet.
Step 6: Cook until golden brown on one side, about 3-4 minutes.
Step 7: Flip the sandwich and cook the other side until golden brown and the cheese is melted, about another 3-4 minutes.

Tips & Variations

Use a crusty bread like sourdough for added texture and flavor.
Add fresh basil leaves inside for a fresh herbal note.
Try substituting mozzarella with provolone or fontina cheese for a different melt and taste.
For a crispier sandwich, press it gently with a spatula while cooking.

Storage

It’s best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain crispiness and melt the cheese evenly.

How to Serve

A close-up image of a grilled sandwich cut in half and stacked, showcasing two slices of golden-brown toasted bread with a crispy texture. Inside, there are two main filling layers: a melted white cheese layer that looks soft and gooey, and a green pesto sauce mixed with small reddish chunks, possibly sun-dried tomatoes, spread evenly above and below the cheese. The sandwich is placed on a wooden surface, and the background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, cheeses like provolone, fontina, or Monterey Jack work well and melt nicely for grilled cheese sandwiches.

Is sun-dried tomato pesto available store-bought?

Absolutely, sun-dried tomato pesto can be found in most grocery stores near other pesto varieties or in the deli section.

Sun-Dried Tomato Pesto Grilled Cheese Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This Sun-Dried Tomato Pesto Grilled Cheese is a flavorful twist on the classic grilled cheese sandwich. Creamy mozzarella cheese perfectly melts with tangy sun-dried tomato pesto, all grilled to golden brown perfection in buttered bread. It’s a quick, satisfying meal ideal for lunch or a cozy snack.

Author: Ella
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 1 sandwich 1x
Category: Sandwich
Method: Frying
Cuisine: Italian-American

Ingredients

Scale

Sandwich Ingredients

2 slices of bread
2 tablespoons sun-dried tomato pesto
2 slices of mozzarella cheese
1 tablespoon butter

Instructions

Prepare the Bread: Spread sun-dried tomato pesto evenly on one side of each slice of bread to infuse the sandwich with rich flavor.
Assemble the Sandwich: Place one slice of mozzarella cheese on the pesto side of one bread slice. Then top it with the second slice of bread, pesto side facing down to enclose the cheese.
Heat the Skillet: Place a skillet over medium heat and add butter, allowing it to melt completely, which will give the bread a crispy, golden crust.
Cook First Side: Place the sandwich in the skillet and cook for about 3-4 minutes, or until the bottom is golden brown and crisp.
Flip and Cook Second Side: Carefully flip the sandwich and continue cooking for another 3-4 minutes, until the second side is golden brown and the cheese has melted thoroughly.
Serve: Remove from heat, slice as desired, and enjoy the warm, melty grilled cheese with the vibrant flavor of sun-dried tomato pesto.

Notes

Use fresh mozzarella for a creamier texture, or substitute with provolone or cheddar if preferred.
Try adding fresh basil leaves or a sprinkle of chili flakes inside the sandwich for extra flavor.
For a crispier sandwich, press down lightly with a spatula while cooking.
Ensure the skillet is at medium heat to avoid burning the bread before the cheese melts.
Can be made with gluten-free bread to accommodate gluten sensitivity.

Keywords: Grilled Cheese, Sun-Dried Tomato Pesto, Mozzarella, Easy Lunch, Quick Sandwich, Comfort Food