Go Back
A perfectly toasted Sun-Dried Tomato Pesto Grilled Cheese sandwich, cut in half and stacked, revealing gooey melted cheese and vibrant green pesto.
Daniel

Sun-Dried Tomato Pesto Grilled Cheese

Elevate your classic grilled cheese with a vibrant burst of flavor from sun-dried tomato pesto, perfectly melted cheese, and golden-crisp bread. This gourmet sandwich is quick to make and incredibly satisfying.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: lunch, Main Course
Cuisine: American, Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Cheese
  • 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

Equipment

  • Large skillet
  • Spatula
  • Butter Knife

Method
 

Assemble the Sandwiches
  1. 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.
  2. On the pesto-covered slices, layer 2 slices of provolone cheese, followed by 2 slices of fresh mozzarella cheese. Then, place the remaining two plain bread slices on top to complete the sandwiches.
  3. Spread 1 tablespoon of softened butter evenly on the outside of each assembled sandwich (both top and bottom slices). Ensure the butter covers the entire surface for even browning.
Cook the Grilled Cheese
  1. Heat a large skillet or griddle over medium-low heat. Once hot, carefully place the buttered sandwiches in the skillet. If adding fresh basil, you can tuck a few leaves inside before grilling or serve on the side.
  2. Cook for 4-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and gooey. Adjust heat as needed to prevent burning.
  3. Once cooked, remove the grilled cheese sandwiches from the skillet. Allow them to cool for a minute or two before slicing diagonally in half. Serve immediately.

Notes

For an extra crispy exterior, you can lightly press down on the sandwiches with a spatula during cooking. If your sun-dried tomato pesto is very oily, drain off some excess oil before spreading to prevent a greasy sandwich.