Pin The smell of butter melting in a hot skillet still takes me back to rainy Sunday afternoons when my roommate would whip up grilled cheese for anyone who wandered into the kitchen. I never thought much could improve on that classic until I discovered sun-dried tomato pesto at a random farmers market stand, and suddenly those simple sandwiches transformed into something that felt fancy without any actual effort.
Last winter during a particularly brutal week of deadlines, this sandwich became my absolute savior. I was eating it standing up at the counter at 2am, too tired to even sit down, but that first bite of gooey mozzarella and intense tomato flavor somehow made everything feel manageable again.
Ingredients
- 2 slices of bread: Sourdough adds a pleasant tang and sturdy structure, but honestly whatever bread you have on hand works perfectly fine
- 2 tablespoons sun-dried tomato pesto: This concentrated paste delivers so much flavor that a little goes an incredibly long way
- 2 slices mozzarella cheese: Fresh mozzarella melts beautifully though provolone or fontina work if that is what you have
- 1 tablespoon unsalted butter: Unsalted lets you control the seasoning since the pesto already brings plenty of flavor
Instructions
- Spread the pesto:
- Evenly distribute one tablespoon of sun-dried tomato pesto on one side of each bread slice, making sure to cover the edges completely so every bite gets that flavor
- Assemble your sandwich:
- Place mozzarella cheese on top of one pesto-covered slice, then top with the second slice of bread, pesto sides facing inward toward the cheese
- Heat the pan:
- Melt butter in a skillet over medium heat, watching for it to foam slightly which indicates it is ready for the sandwich
- Grill to golden perfection:
- Carefully place your sandwich in the pan and cook for 3 to 4 minutes until deeply golden, then flip gently and press down with your spatula while the second side gets equally golden and crispy
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My sister claimed she did not like sun-dried tomatoes until I made her this sandwich on a whim during her visit last month. She literally asked for the recipe before she even finished her first bite, which I consider the ultimate endorsement.
Bread Choices That Work
After testing this sandwich on basically every bread type in my kitchen, I have found that sturdier breads hold up better to the weight of the cheese and pesto without becoming soggy. Thin-sliced white bread can get a bit floppy, while thick-cut sourdough or hearty whole wheat maintains that satisfying crunch in every bite.
Cheese Variations
Mozzarella creates those classic cheese pulls everyone loves, but sometimes I mix in some grated Parmesan for extra sharpness. Provolone adds a slightly smoky note that plays nicely against the sweet tomatoes, while fontina brings this incredible nuttiness that makes the sandwich feel almost gourmet.
Serving Ideas
A bowl of tomato soup might seem too obvious, but the pairing really is magical for dipping. On busy weeknights I have served this alongside a simple green salad with balsamic vinaigrette, and the acid from the dressing cuts through the richness beautifully. My kids actually ask for apple slices on the side now, which I initially thought was weird until I tried it myself.
- Fresh basil leaves tucked inside add a bright, herbal note
- A sprinkle of red pepper flakes brings a subtle heat that balances the sweet pesto
- Cutting the sandwich diagonally somehow makes it taste better, or maybe that is just what I tell myself
Pin Sometimes the simplest recipes end up being the ones that stick around the longest, becoming part of your regular rotation until you could make them without even thinking. This sandwich has definitely earned that permanent spot in my kitchen repertoire.
Recipe Questions & Answers
- → What bread works best?
Sourdough offers excellent structure and tangy flavor, but whole wheat or white bread both work beautifully. Choose something sturdy enough to hold the melted cheese without getting soggy.
- → Can I make this ahead?
These sandwiches are best enjoyed fresh from the skillet for optimal crispiness. However, you can assemble them in advance and cook when ready to eat.
- → What cheese substitutes work well?
Provolone adds sharpness, fontina offers excellent melt, gruyere brings nuttiness, or cheddar for a classic flavor. Any good melting cheese will deliver satisfying results.
- → How do I get extra crispy bread?
Use mayonnaise instead of butter for the exterior, cook slightly slower over medium-low heat, or finish with a brief press in a panini press for maximum crunch.
- → What sides pair nicely?
Classic tomato soup creates the ultimate comfort meal. A crisp green salad with vinaigrette cuts through the richness, or serve with pickled vegetables for brightness.
- → Is homemade pesto better?
Homemade pesto allows customization of ingredients and salt levels, but quality store-bought versions work perfectly fine for this quick preparation.