Save I was hovering over the stove on a rainy Tuesday, watching butter foam in the cast iron skillet, when it hit me that pesto and grilled cheese were basically destined to be together. The smell of sun-dried tomatoes wafting up made my entire apartment feel like an Italian bistro, which was a vast upgrade from my usual Tuesday night vibes of takeout containers and regret.
My roommate wandered in, drawn by the smell, and I ended up making a second sandwich because she just stood there watching it cook with hungry eyes. Now its our go-to whenever we need comfort food that actually feels special.
Ingredients
- 2 slices of bread: Sourdough gives you that tangy crunch and holds up beautifully to the weight of the cheese, though whatever you have in your bread box will work perfectly fine
- 2 tablespoons sun-dried tomato pesto: This is the star of the show so do not skimp here, the oil from the pesto also helps create that gorgeous golden crust
- 2 slices mozzarella cheese: Fresh mozzarella melts into those amazing cheese pulls but sliced deli mozzarella actually grills up a bit easier
- 1 tablespoon butter: Unsalted lets you control the seasoning, and yes, you really do need butter instead of oil for that classic grilled cheese flavor
Instructions
- Spread the love:
- Spread 1 tablespoon of sun-dried tomato pesto on one side of each bread slice, going all the way to the edges so every bite gets that intense tomato flavor
- Build your sandwich:
- Lay both slices pesto-side up, place mozzarella cheese on top of one slice, then place the second slice on top with the pesto sides facing inward toward the cheese
- Get that skillet going:
- Heat a skillet over medium heat and add the butter, waiting until it is melted and foaming before you even think about adding the sandwich
- Grill to perfection:
- Carefully place the sandwich in the hot butter and cook for 3 to 4 minutes until the bottom is golden brown, then flip and cook the other side for another 3 to 4 minutes, pressing down gently with your spatula
- The resting moment:
- Remove from the skillet and let it rest for 1 whole minute before slicing, which gives the cheese a moment to set so it does not ooze out everywhere when you cut it
Save This sandwich became a regular in our apartment during finals week when we needed something fast but actually comforting to eat while studying. Something about the combination of warm, crispy bread and gooey cheese makes even the worst deadline feel manageable.
Bread Selection Matters
Sourdough is my go-to for this recipe because its sturdy structure holds up to all that melting cheese without getting soggy. The slight tang also complements the sweetness of the sun-dried tomatoes perfectly.
Cheese Beyond Mozzarella
While mozzarella is classic for its melt, provolone adds a sharper bite that stands up to the pesto, and fontina brings this incredible nutty richness. Sometimes I do half mozzarella and half provolone for the best of both worlds.
Serving Ideas That Work
A simple tomato soup turns this into a complete meal that feels like childhood but elevated. A crisp green salad with vinaigrette cuts through the richness nicely too.
- Fresh basil leaves added before grilling make it feel extra fancy
- A sprinkle of grated Parmesan on the outside before cooking creates this incredible crispy cheese crust
- Letting the sandwich rest really does make a difference for the cleanest slices
Save There is something so satisfying about cutting into a perfectly grilled cheese and seeing that cheese stretch. Hope this brings you as much comfort on a rainy day as it has brought me.
Recipe FAQs
- → Can I use fresh basil pesto instead of sun-dried tomato?
Yes, fresh basil pesto works beautifully here. The flavor profile will be more herbaceous and bright rather than the concentrated sweetness of sun-dried tomatoes. Both versions pair excellently with mozzarella.
- → What bread works best for this sandwich?
Sourdough creates exceptional crunch and holds up well to the pesto moisture. Whole wheat adds nutty depth, while white bread offers classic comfort. Choose a sturdy slice that won't become soggy during grilling.
- → How do I know when the cheese is properly melted?
The bread should be golden brown on both sides, and you should be able to see the cheese starting to ooze slightly when you press the sandwich. If unsure, cut it open to check—melting takes about 6–8 minutes total over medium heat.
- → Can I make this dairy-free?
Yes, use vegan butter or olive oil for cooking and choose your favorite plant-based mozzarella alternative. Many vegan cheeses melt quite well, especially when sliced thin and paired with flavorful pesto.
- → What should I serve alongside this sandwich?
A warm bowl of tomato soup creates the ultimate comforting meal. A crisp green salad with vinaigrette cuts through the richness. For something lighter, try cucumber slices or carrot sticks with hummus.
- → Can I add extra ingredients to the filling?
Absolutely. Fresh basil leaves, spinach, or sliced tomatoes add freshness. Consider caramelized onions, roasted red peppers, or even a sprinkle of Parmesan before grilling. Just keep layers thin to ensure even melting.