Sun-Dried Tomato Pesto Grilled Cheese (Print Version)

Golden crispy sandwich with rich sun-dried tomato pesto and melted mozzarella cheese

# What You'll Need:

→ Bread and Spreads

01 - 2 slices sourdough, whole wheat, or white bread
02 - 2 tablespoons sun-dried tomato pesto

→ Cheese

03 - 2 slices mozzarella cheese

→ For Cooking

04 - 1 tablespoon unsalted butter

# How To:

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. Top with the second bread 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 surface achieves a golden brown color and the bread is crispy.
05 - Flip the sandwich with a spatula and cook the second side for an additional 3 to 4 minutes. Press down gently to ensure even contact with the pan. Remove when both sides are golden and the cheese has completely melted.
06 - Transfer the sandwich to a cutting board and let rest for 1 minute. Slice diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • The tangy sweetness of sun-dried tomato pesto cuts through rich mozzarella like they were made for each other
  • This comes together in under 15 minutes but tastes like something from a fancy panini press
02 -
  • Medium heat is your friend here because high heat will burn the bread before the cheese has time to melt properly
  • Pressing down too hard while cooking squeezes out all the melty goodness you are working so hard to achieve
03 -
  • Mayonnaise can replace butter for frying if you want an even crispier exterior that does not burn as easily
  • Low and slow is better than fast and burnt, so be patient with that medium heat
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