Sun-Dried Tomato Pesto Grilled Cheese Recipe

Introduction

This Sun-Dried Tomato Pesto Grilled Cheese is a delightful twist on a classic favorite. Combining rich cheeses with flavorful sun-dried tomato pesto, it offers a perfect balance of gooey, savory, and tangy in every bite. It’s simple to make yet feels wonderfully gourmet.

Ingredients

• 4 slices sourdough bread or your favorite sturdy sandwich bread
• 4 slices provolone cheese
• 4 slices fresh mozzarella or additional provolone/cheddar
• 4 tbsp sun-dried tomato pesto (store-bought or homemade)
• 2 tbsp unsalted butter, softened
• Optional: fresh basil leaves

Instructions

1. Step 1: Lay the 4 slices of bread on a clean surface. Spread 1 tablespoon of sun-dried tomato pesto evenly on one side of two bread slices to create the bottom layers.
2. Step 2: On the pesto-covered slices, layer 2 slices of provolone cheese followed by 2 slices of fresh mozzarella. Place the remaining bread slices on top to form sandwiches.
3. Step 3: Spread 1 tablespoon of softened butter evenly on the outside of each sandwich, covering both top and bottom slices for even browning.
4. Step 4: Heat a large skillet over medium-low heat. Place the buttered sandwiches in the skillet. If using, tuck fresh basil leaves inside before grilling or serve them on the side.
5. Step 5: Cook each side for 4-5 minutes until the bread is golden brown and the cheese is melted and gooey. Adjust heat as needed to avoid burning.
6. Step 6: Remove sandwiches from the skillet and let them cool for a minute. Slice diagonally and serve immediately.

Tips & Variations

• Press down lightly on the sandwiches with a spatula while cooking for an extra crispy crust.
• If your sun-dried tomato pesto is oily, drain excess oil before spreading to prevent a greasy sandwich.
• Swap fresh mozzarella for cheddar or add a sprinkle of Parmesan for extra flavor.

Storage

Store any leftover grilled cheese wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet over low heat to restore the crispy crust and melted cheese, or use a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, sturdy breads like ciabatta, Italian, or whole wheat work well. Just choose something that can hold the fillings without becoming soggy.

Is sun-dried tomato pesto necessary?

While it adds wonderful flavor, you can substitute with regular pesto or even a tomato tapenade if preferred. The sandwich will still be delicious but with a different taste profile.

Sun-Dried Tomato Pesto Grilled Cheese Recipe

Print Recipe

★★★★★

4.5 from 106 reviews

A deliciously gooey Sun-Dried Tomato Pesto Grilled Cheese sandwich made with layers of provolone and fresh mozzarella cheeses, spread with savory sun-dried tomato pesto, and grilled to golden perfection. This easy-to-make comfort food twist combines the rich flavors of Italian pesto with crispy, buttery sourdough bread for the perfect indulgent lunch or snack.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 sandwiches 1x
• Category: Lunch
• Method: Frying
• Cuisine: Italian-American

Ingredients

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For the Grilled Cheese

• 4 slices sourdough bread or your favorite sturdy sandwich bread
• 4 slices provolone cheese
• 4 slices fresh mozzarella cheese (or additional provolone/cheddar)
• 4 tbsp sun-dried tomato pesto (store-bought or homemade)
• 2 tbsp unsalted butter, softened
• Optional: fresh basil leaves

Instructions

1. Assemble the Sandwiches: Lay the 4 slices of bread on a clean work surface. Spread 1 tablespoon of sun-dried tomato pesto evenly on one side of two of the bread slices (these will be the bottom slices). Layer 2 slices of provolone cheese followed by 2 slices of fresh mozzarella cheese on top of the pesto-covered bread slices. Place the remaining two plain bread slices on top to complete the sandwiches.
2. Butter the Sandwiches: Spread 1 tablespoon of softened butter evenly on the outside of each assembled sandwich, covering both the top and bottom slices entirely. This ensures even browning and crispiness when cooked.
3. Cook the Grilled Cheese: Heat a large skillet or griddle over medium-low heat. Once hot, carefully place the buttered sandwiches in the skillet. Optionally, tuck a few fresh basil leaves inside before grilling or serve them on the side. Cook for 4-5 minutes per side, until the bread is golden brown and crispy and the cheeses are melted and gooey. Adjust heat as necessary to avoid burning.
4. Finish and Serve: Remove the grilled cheese sandwiches from the skillet once cooked. Let them cool for a minute or two before slicing diagonally in half. Serve immediately and enjoy!

Notes

• For an extra crispy exterior, press down lightly on the sandwiches with a spatula while cooking.
• If your sun-dried tomato pesto is very oily, drain off some excess oil before spreading to prevent a greasy sandwich.
• Fresh basil leaves can add a fragrant note if tucked inside or served alongside.
• This sandwich pairs wonderfully with a hearty soup for a comforting meal.

Keywords: sun-dried tomato pesto grilled cheese, grilled cheese sandwich, sun-dried tomato pesto, mozzarella grilled cheese, easy lunch recipes, comfort food