Pesto Grilled Cheese (Printable)

A vibrant melt of pesto, mozzarella, and sun-dried tomatoes on golden, crispy sourdough bread.

# What You Need:

→ 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 - Place bread slices on a clean surface and spread 1 tablespoon of pesto evenly over two slices.
02 - Arrange sliced mozzarella and sun-dried tomatoes on top of the pesto-covered bread slices.
03 - Cover with the remaining bread slices to form two sandwiches.
04 - Spread a thin layer of softened butter on the outer sides of each sandwich.
05 - Warm 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 an additional 3 to 4 minutes, pressing gently, until cheese melts and bread is golden on both sides.
08 - Remove sandwiches from heat, let rest for one minute, slice, and serve while warm.

# Expert Suggestions:

01 -
  • It transforms a childhood favorite into something that tastes restaurant-quality without any complicated techniques.
  • Ready in under 20 minutes from start to finish, so it works for lunch, dinner, or when you're feeding hungry friends.
  • The pesto adds brightness that cuts through the richness of melted cheese in the most satisfying way.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way when I cranked up the flame, got an almost-charred outside and cold cheese inside.
  • Draining your sun-dried tomatoes matters—excess oil can make the sandwich slide around in the pan and prevent that crucial bread-to-pan contact that creates the crust.
03 -
  • Softening your butter beforehand takes 30 seconds and makes spreading infinitely easier, preventing torn bread and uneven browning.
  • Pressing gently while the second side cooks creates contact between bread and pan that builds a sturdier crust and melts the cheese more evenly.
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