Sun-Dried Tomato Pesto Grilled Cheese (Print)

Golden grilled sandwich with sun-dried tomato pesto and melted mozzarella

# Components:

→ 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

# Directions:

01 - Spread 1 tablespoon of sun-dried tomato pesto on one side of each bread slice.
02 - Place both slices pesto-side up. Arrange mozzarella cheese on top of one slice.
03 - Top with the second bread slice, pesto sides facing the cheese, to form a sandwich.
04 - Heat a skillet over medium heat and add the butter.
05 - Once butter is melted and foaming, place sandwich in skillet. Cook for 3-4 minutes until golden brown.
06 - Carefully flip sandwich and cook other side for 3-4 minutes, pressing gently, until golden and cheese is melted.
07 - Remove from skillet, let rest for 1 minute, then slice and serve.

# Expert Advice:

01 -
  • The tangy sweetness of sun-dried tomatoes cuts through rich melted cheese like a flavor match made in heaven
  • It comes together in under fifteen minutes but tastes like something from a fancy cafe
  • The pesto eliminates the need for additional condiments or seasonings, keeping ingredient lists short
02 -
  • Low and slow heat prevents burning the bread before the cheese has time to melt completely
  • Letting the sandwich rest for one minute after cooking keeps the cheese from oozing out when you slice it
03 -
  • Buttering the bread instead of the pan creates an even more golden, restaurant-quality crust
  • Store-bought sun-dried tomato pesto works perfectly, but homemade will make this sandwich unforgettable
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