Pesto Grilled Cheese (Printable)

Crispy bread layered with creamy mozzarella, basil pesto, and sun-dried tomatoes for a flavorful melt.

# What You Need:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 4 oz fresh mozzarella, sliced

→ Pesto

03 - 2 tbsp basil pesto (store-bought or homemade)

→ Vegetables

04 - 4 to 6 sun-dried tomatoes in oil, drained and sliced

→ For Grilling

05 - 2 tbsp unsalted butter, softened

# How-To:

01 - Arrange bread slices on a work surface and spread 1 tablespoon of pesto evenly on two slices.
02 - Layer sliced mozzarella and sun-dried tomatoes over the pesto-spread bread slices.
03 - Cover with the remaining bread slices to complete the sandwiches.
04 - Spread a thin layer of softened butter on the exterior sides of each sandwich.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches buttered side down in the skillet and cook for 3 to 4 minutes until golden brown.
07 - Butter the top sides, flip sandwiches carefully, press gently, and cook for another 3 to 4 minutes until golden and cheese is melted.
08 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes fancy enough to impress someone, but comes together faster than ordering takeout.
  • The pesto and sun-dried tomatoes lift this beyond ordinary grilled cheese territory into something that feels intentional and special.
  • It's vegetarian, budget-friendly, and uses ingredients you probably already have hiding in your kitchen.
02 -
  • Medium-low heat is non-negotiable—go too hot and your bread will char while the cheese is still cold in the middle, and going too low means you'll end up with pale, floppy bread.
  • Softened butter spreads like a dream and coats evenly, while cold butter tears the bread and leaves frustrating gaps where it won't make contact with the skillet.
  • Draining your sun-dried tomatoes well prevents excess moisture from making the bread soggy, though you can absolutely save that oil to drizzle on the plate.
03 -
  • If your mozzarella isn't slicing cleanly, chill it in the freezer for fifteen minutes before you start—cold cheese slices with precision instead of tearing apart.
  • The oil from your sun-dried tomatoes is too good to waste, so save it for drizzling on the serving plate or into your soup if you're pairing this with something warm.
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