Sun-Dried Tomato Pesto Grilled Cheese (Print Version)

Golden, melty sandwich featuring sun-dried tomato pesto and mozzarella on buttery bread.

# Components:

→ 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 evenly on one side of each bread slice. Lay both slices pesto-side up on your work surface.
02 - Place mozzarella cheese slices on top of one bread slice. Cover with the second slice, pesto sides facing inward toward the cheese to form a complete sandwich.
03 - Place a skillet over medium heat. Add the butter and allow it to melt completely until foaming.
04 - Carefully place the sandwich in the hot skillet. Cook for 3 to 4 minutes until the bottom bread achieves a golden brown color.
05 - Flip the sandwich with a spatula and cook the opposite side for another 3 to 4 minutes. Press gently to ensure even browning and complete cheese melting.
06 - Remove the sandwich from the skillet and let it rest for 1 minute. Slice diagonally and serve immediately.

# Expert Advice:

01 -
  • The tangy sweetness of sun-dried tomatoes cuts through rich melted cheese in a way regular tomato sauce never could
  • It takes thirteen minutes from start to finish, making it perfect for those nights when cooking feels like too much effort
02 -
  • Medium heat is crucial here, too high and the bread burns before the cheese melts, too low and you end up with soggy bread
  • Letting the sandwich rest for one minute after cooking helps the cheese set slightly so it does not ooze out completely when you slice it
03 -
  • If your pesto is thick, stir in a teaspoon of olive oil to make it easier to spread evenly
  • Use a spatula to press down gently while cooking, this helps the cheese melt evenly and creates better contact with the pan
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