Pesto Grilled Cheese (Printer View)

Toasted sourdough with basil pesto, mozzarella, and sun-dried tomatoes melted to golden perfection.

# 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

# Method:

01 - Spread 1 tablespoon of pesto evenly over two slices of bread.
02 - Layer sliced mozzarella and sun-dried tomatoes over the pesto-covered bread.
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 the sandwiches, and cook for another 3 to 4 minutes, pressing gently until cheese melts and both sides are golden.
08 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It comes together in less time than you'd spend debating what to eat for lunch.
  • The pesto does all the heavy lifting flavor-wise, so even when you're not thinking, it tastes intentional.
  • Crispy bread with melted cheese and bright pesto is the kind of thing that feels indulgent but isn't complicated.
02 -
  • Medium-low heat is not a suggestion—high heat will burn the bread before the cheese even starts melting, and you'll end up disappointed.
  • Drain your sun-dried tomatoes thoroughly or you'll end up with a greasy sandwich and pesto sliding everywhere.
03 -
  • Softening your butter before you start makes it so much easier to spread evenly without tearing the bread.
  • If you want to get fancy without adding time, sprinkle a tiny bit of grated Parmesan on the buttered outside of the sandwich before cooking—it adds a subtle crunch and depth.
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