Pesto Grilled Cheese Delight (Print View)

A vibrant sandwich featuring basil pesto, fresh mozzarella, and sun-dried tomatoes on golden, crispy bread.

# 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

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • The pesto melts into the cheese and becomes this incredible sauce that tastes nothing like a typical grilled cheese.
  • It comes together in under twenty minutes but tastes like you spent way more effort than you actually did.
  • Sun-dried tomatoes add a slight tang that keeps everything from feeling heavy or one-note.
02 -
  • Medium-low heat is non-negotiable here because if your skillet is too hot, the outside burns before the inside melts, and you're left with a crunchy exterior and cold mozzarella.
  • Fresh mozzarella melts completely different than aged cheese—it gets creamy and almost disappears into itself, which is exactly what you want, but it happens fast, so watch for it.
  • The pesto-to-mozzarella ratio is important because pesto on its own can taste overwhelming, but it balances perfectly when it's sharing space with melted cheese and the slight acid of sun-dried tomatoes.
03 -
  • If you're making these for more than two people, resist the urge to stack them or cook three at once—do them in pairs so each sandwich gets full attention and cooks evenly without the temperature dropping.
  • The difference between good and amazing here is mostly temperature control and patience—low heat and a little time beats high heat and rushing it every single time.
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