Pesto Grilled Cheese (Printable)

Golden sourdough layered with basil pesto, fresh mozzarella, and tangy sun-dried tomatoes for a flavorful bite.

# What You'll 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 Make It:

01 - Lay out bread slices and spread 1 tablespoon of pesto evenly over two slices.
02 - Layer sliced mozzarella and sun-dried tomatoes over the pesto-covered bread slices.
03 - Top with the remaining bread slices to form sandwiches.
04 - Spread a thin layer of softened butter on the outside 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, and cook another 3 to 4 minutes, pressing gently, until cheese melts and both sides are golden.
08 - Remove from heat, let rest for 1 minute, slice, and serve warm.

# Expert Suggestions:

01 -
  • The pesto creates an incredibly fragrant, savory base that you cannot get from cheese alone
  • Sundried tomatoes add bursts of tangy sweetness that cut through the rich mozzarella
  • This comes together in under 20 minutes but tastes like something from a Italian café
02 -
  • Mediumlow heat is nonnegotiable because high heat burns the bread before the cheese has time to melt completely
  • Pressing down too hard forces the cheese out and leaves you with dry bread instead of gooey perfection
  • Letting the sandwich rest for just one minute after cooking prevents all that glorious cheese from escaping the moment you cut it
03 -
  • Mayo instead of butter on the outside creates an incredibly crispy golden crust that never burns
  • A cast iron skillet distributes heat more evenly than nonstick if you want restaurantlevel results
  • Place a lightweight plate or pan lid on top while the first side cooks to help the cheese melt faster
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