Pesto Grilled Cheese (Print view)

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

# List of Ingredients:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 4 oz fresh mozzarella, sliced

→ Pesto

03 - 2 tablespoons basil pesto

→ Vegetables

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

→ For Grilling

05 - 2 tablespoons unsalted butter, softened

# Step-by-Step Directions:

01 - Lay out 4 bread slices. Spread 1 tablespoon of pesto evenly over two slices.
02 - Layer sliced mozzarella and sun-dried tomatoes over the pesto-covered slices.
03 - Top with the remaining bread slices to form two sandwiches.
04 - Spread softened butter thinly 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 sandwiches, and cook for another 3 to 4 minutes, pressing gently until cheese melts and both sides are golden.
08 - Remove from heat, let rest for 1 minute, slice, and serve warm.

# Expert Suggestions:

01 -
  • It's ready in 18 minutes but tastes like you spent way more effort than you actually did.
  • The pesto and sun-dried tomatoes elevate grilled cheese from nostalgic to grown-up without making it pretentious.
  • Melted mozzarella stretches just enough to make you smile when you take that first bite.
02 -
  • Medium-low heat is non-negotiable—I learned this the hard way with a burnt exterior and cold cheese interior.
  • Fresh mozzarella is a game-changer, but it truly does melt differently than aged cheese, so don't try to rush it with higher heat.
  • The pesto-to-bread ratio matters—too much and it becomes oily; too little and you lose the whole reason you're making this instead of regular grilled cheese.
03 -
  • Butter should be soft but not melted—room temperature is perfect, and it spreads like silk without tearing the bread.
  • Press gently during the second side—too much pressure squeezes the cheese out the edges, but light pressure ensures even melting and contact with the pan for that crispy crust.
  • Serve immediately—the magic window is about five minutes after coming off the heat, when the cheese is still stretchy but the bread stays crispy.
Go Back