Pesto Grilled Cheese (Printable Version)

Golden grilled bread layered with basil pesto, creamy mozzarella, and tangy sun-dried tomatoes.

# Ingredient List:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 4 oz fresh mozzarella, sliced

→ Pesto

03 - 2 tablespoons basil pesto (store-bought or homemade)

→ Vegetables

04 - 4 to 6 sun-dried tomatoes in oil, drained and sliced

→ For Grilling

05 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Arrange bread slices and spread 1 tablespoon of pesto evenly over two slices.
02 - Layer sliced mozzarella and sun-dried tomatoes on the pesto-coated bread slices.
03 - Cover with remaining bread slices to form sandwiches.
04 - Spread a thin layer of softened butter on the outer sides of each sandwich.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches butter-side down in the skillet and cook for 3 to 4 minutes until golden brown.
07 - Butter the top sides, carefully flip sandwiches, then cook another 3 to 4 minutes, pressing gently, until cheese melts and both sides are golden.
08 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • It transforms a five-minute idea into something elegant enough to impress yourself.
  • The pesto and sun-dried tomatoes turn an ordinary sandwich into something with real personality and depth.
  • Ready in under twenty minutes, with almost no cleanup, because sometimes the best meals are the simplest ones.
02 -
  • Don't skimp on the pesto spread—it's the flavor backbone, and skimpy coverage means you get some bites that taste plain and some that are too strong. An even, generous tablespoon is the right amount.
  • Fresh mozzarella melts beautifully but doesn't brown like other cheeses, so watch the bread color, not the cheese. When the bread is golden, you're done, even if the cheese looks pale—it's molten inside.
03 -
  • Drain your sun-dried tomatoes well but don't waste that oil—use it in salads or drizzle it over finished soups for an instant flavor boost.
  • Make two sandwiches at once but stagger them slightly; that way one is resting while you're finishing the other, and both stay warm throughout the meal.
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