Pesto Grilled Cheese Sandwich (Print View)

Melty mozzarella and pesto meet sun-dried tomatoes on crispy golden bread slices.

# Components:

→ 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

# Directions:

01 - Arrange bread slices on a clean surface. Spread 1 tablespoon of pesto evenly over two slices.
02 - Layer sliced mozzarella and sun-dried tomatoes atop the pesto-coated bread slices.
03 - Place remaining bread slices on top to complete the sandwiches.
04 - Spread a thin layer of softened butter on the exterior surfaces of each sandwich.
05 - Heat 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, and cook for an additional 3 to 4 minutes, pressing gently, until cheese melts and both sides are golden.
08 - Remove from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning a simple lunch into something restaurant-worthy without the fuss.
  • The pesto does all the heavy lifting flavor-wise, so you're not hunting for complicated seasonings.
  • Every bite has those little pockets of sun-dried tomato that catch the light and remind you why you bothered making this instead of grabbing leftovers.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way with blackened outsides and cold centers before I finally slowed down and gave the cheese time to actually melt.
  • Fresh mozzarella makes a real difference here—aged cheeses won't give you that creamy melt, and the whole sandwich becomes something different and less delicious.
03 -
  • Soften your butter before you start so spreading is effortless and even—cold butter tears the bread and creates uneven cooking.
  • If your pesto seems thick or oily, you can thin it slightly with a tiny drizzle of olive oil, but go easy because you don't want the sandwich sliding apart.
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