Sun-Dried Tomato Pesto Grilled Cheese (Printable)

Crispy bread filled with melty mozzarella and tangy sun-dried tomato pesto, ready in under 15 minutes.

# 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

# Directions:

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

# Expert Tips:

01 -
  • The tangy sun-dried tomatoes cut through the rich mozzarella in a way regular grilled cheese never could
  • It comes together in under fifteen minutes, making it perfect for those nights when cooking feels like too much
  • The pesto does double duty as both flavor and sauce, so every bite tastes like something from a restaurant
02 -
  • Medium heat is your friend here; anything higher and you'll burn the bread before the cheese has a chance to melt
  • Pressing gently while cooking helps the bread make contact with the skillet, creating those gorgeous golden spots we all love
03 -
  • Mayonnaise can be swapped for butter if you're out, and it actually creates an incredibly crispy golden crust
  • Covering the skillet with a lid for the first minute of cooking helps melt the cheese faster without burning the bread
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