Sun-Dried Tomato Pesto Grilled Cheese (Printer View)

Crispy bread layered with sun-dried tomato pesto and melted mozzarella for a satisfying, quick meal.

# 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

# Method:

01 - Spread 1 tablespoon of sun-dried tomato pesto evenly on one side of each bread slice. Lay both slices pesto-side up on your work surface.
02 - Place mozzarella cheese slices on top of one bread slice. Top with the second slice, pesto-side facing inward toward the cheese to create a complete sandwich.
03 - Heat a skillet over medium heat. Add the butter and allow it to melt completely and begin foaming slightly.
04 - Carefully place the sandwich in the heated skillet. Cook for 3-4 minutes until the bottom bread achieves a golden-brown color.
05 - Gently flip the sandwich using a spatula. Cook the second side for an additional 3-4 minutes, pressing lightly with the spatula, until golden brown and cheese is fully melted.
06 - Remove sandwich from skillet and let rest for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -
  • The sun-dried tomato pesto adds an umami punch that transforms ordinary grilled cheese into something restaurant worthy
  • It comes together in under 15 minutes, making it perfect for lazy lunches or midnight cravings
02 -
  • Medium heat is crucial; too hot burns the bread before the cheese melts, while too low leaves you with a soggy disappointment
  • Letting butter foam properly creates the optimal frying medium and prevents sticking
03 -
  • Use a cast iron skillet if you have one, as it distributes heat evenly and creates the most impressive golden crust
  • Grating a bit of Parmesan over the butter in the pan adds a crispy cheese fringe that will change your life
Return