Save There's something about the smell of butter hitting a hot skillet that makes you feel like you're doing something right in the kitchen. I stumbled onto this pesto grilled cheese on a random weeknight when I had fresh mozzarella that needed using and a jar of basil pesto calling from the back of my fridge. The sun-dried tomatoes were an afterthought, really—something I grabbed because they seemed to belong with the pesto somehow. What I didn't expect was how those tangy, concentrated tomatoes would transform an already-good sandwich into something I'd actually crave.
I made this for my sister on a Tuesday afternoon when she stopped by unannounced and was starving. I watched her face the moment she bit into it—that small pause before she said anything told me I'd done something right. She asked for the recipe by text the next day, which is how I know it's a keeper.
Ingredients
- Sourdough or country bread: Four thick slices give you structure that won't collapse under the cheese and stays crispy on the outside. I've tried thinner bread and it just gets soggy.
- Fresh mozzarella: Use sliced mozzarella if you can find it, about 120 grams total. It melts evenly and doesn't get that stretchy, tangled texture that shredded cheese sometimes does.
- Basil pesto: Two tablespoons of good pesto is enough to flavor the sandwich without drowning it. Store-bought works perfectly fine here.
- Sun-dried tomatoes in oil: Four to six pieces, drained and sliced. These aren't just decoration—they add a concentrated sweetness and tang that lifts the whole thing.
- Unsalted butter: Two tablespoons, softened. The butter is what turns bread golden and gives you that satisfying crunch.
Instructions
- Lay out and spread:
- Set your four bread slices on a cutting board and spread one tablespoon of pesto evenly over two of them. Don't skimp or pile it on one spot—use the back of a spoon to get it distributed so every bite has that herby flavor.
- Build your layers:
- Over the pesto, arrange your mozzarella slices first, then fan the sun-dried tomato pieces on top. The order matters because you want the tomatoes close to the heat so they get slightly warmed and their flavor spreads.
- Complete the sandwich:
- Top each with the remaining bread slices, pressing down gently so everything stays in place as you butter.
- Butter the outside:
- Spread a thin, even layer of softened butter on the outside of each sandwich. This is your golden color—don't skip it or you'll end up with pale bread.
- Heat your pan:
- Use a nonstick skillet or griddle over medium-low heat. You want it warm enough to brown the bread without cooking it so fast that the cheese doesn't have time to melt inside.
- Cook the first side:
- Place the sandwiches buttered side down in the skillet and let them sit for three to four minutes. You'll hear the sizzle soften as the butter melts and spreads. Resist the urge to move them around.
- Flip and finish:
- Butter the top side, flip carefully with a spatula, and cook the other side for another three to four minutes, pressing very gently. The cheese should be soft and the bread should be deep golden brown.
- Rest and serve:
- Let the sandwiches rest for a minute on a cutting board so the cheese settles slightly. Slice diagonally if you want to be fancy, then eat while it's still warm enough to feel luxurious.
Save There was a moment during that lunch with my sister when we were both quiet, just eating. That's when I knew this recipe had crossed over from just being convenient to actually being something special.
Why Fresh Mozzarella Matters Here
The beauty of fresh mozzarella is that it melts softly without getting rubbery or developing that weird texture that happens with aged cheeses when they get too hot. It's forgiving and delicate, which is exactly what you want when you're making something this simple. If you can't find sliced fresh mozzarella, you can slice a ball yourself—just make sure it's not packed in water or you'll need to pat it dry.
Pesto as Your Secret Weapon
Pesto does something magical in a grilled cheese because it brings salt, fat, and herb flavor all at once, which means your sandwich is already interesting before the cheese even melts. You don't need to add salt separately or fuss with dried herbs. It's one of those ingredients that lets you look like you tried harder than you actually did.
What to Serve Alongside
This sandwich pairs beautifully with simple things—a bright green salad, a bowl of tomato soup if you want to get cozy, or just a cold drink and some quiet time. There's something about eating it by itself that works too, when you're hungry and don't have time for ceremony.
- A simple arugula or mixed green salad with lemon vinaigrette cuts through the richness perfectly.
- Tomato soup turns this into comfort food without any extra effort.
- If you're feeling it, add a small handful of baby spinach to the sandwich before grilling for extra freshness.
Save This is the kind of sandwich that reminds you that the simplest meals are often the most satisfying. Make it when you need something that tastes like you care, in fifteen minutes flat.
Recipe Guide
- → Can I use other types of cheese?
Yes, provolone or fontina make great alternatives to mozzarella, adding different textures and subtle flavors.
- → What bread works best for grilling?
Sourdough or country bread hold up well during grilling and develop a nicely crisp exterior.
- → How do I prevent the sandwich from burning?
Grill on medium-low heat and watch carefully, flipping when the bread turns golden brown to ensure even cooking without burning.
- → Can I make the pesto myself?
Absolutely. Homemade basil pesto enhances freshness but store-bought works well for convenience.
- → Are there ways to add fresh greens?
Adding baby spinach or arugula before grilling can add a fresh, slightly peppery bite to the sandwich.