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

Crispy bread filled with sun-dried tomato pesto and melted mozzarella makes this quick sandwich irresistibly savory and satisfying.

# What You'll 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

# How To Make It:

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 combination of tangy sun-dried tomato pesto and milky mozzarella creates the most incredible flavor balance
  • It comes together in under 15 minutes but tastes like something from a fancy panini press
02 -
  • Low and slow is better here. Medium heat prevents burning while giving the cheese enough time to melt completely
  • Pressing too hard will squeeze out all the cheesy goodness. Gentle pressure is all you need
03 -
  • Room temperature cheese melts more evenly and quickly, preventing the bread from burning before the cheese is ready
  • Use a spatula to press down gently after flipping to ensure good contact with the pan
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