Pesto Grilled Cheese Delight (Printable version)

Golden toasted bread embraces pesto, fresh mozzarella, and sun-dried tomatoes in a vibrant sandwich variation.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Lay out the bread slices. Spread 1 tablespoon of pesto evenly over two slices.
02 - Layer the mozzarella and sun-dried tomato slices over the pesto-covered bread.
03 - Top with the remaining bread slices to form sandwiches.
04 - Spread a thin layer of softened butter on the outside of each sandwich.
05 - Heat a nonstick skillet or griddle over medium-low heat.
06 - Place the sandwiches in the skillet, buttered side down. Cook for 3 to 4 minutes until golden brown.
07 - Butter the top sides, flip sandwiches, and cook the other side for another 3 to 4 minutes, pressing gently until cheese melts and both sides are golden.
08 - Remove from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert tips:

01 -
  • The pesto adds an explosion of fresh basil flavor that you cannot get from cheese alone
  • Sun-dried tomatoes bring a sweet tangy punch that cuts through the rich melted mozzarella
02 -
  • Medium-low heat is essential because high heat burns the bread before the cheese has time to melt properly
  • Drain the sun-dried tomatoes thoroughly or excess oil will make your bread soggy instead of crisp
03 -
  • Grate some extra Parmesan onto the buttered exterior before grilling for an extra crispy cheesy crust
  • Place a parchment paper or lightweight plate on top while the first side cooks to help the cheese melt evenly
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