Pesto Grilled Cheese (Printable)

Golden toasted sourdough topped with aromatic pesto, creamy mozzarella, and tangy sun-dried tomatoes.

# What You'll 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 - Lay out bread slices and evenly spread 1 tablespoon of pesto over two slices.
02 - Layer sliced mozzarella and sun-dried tomatoes over the pesto-coated bread.
03 - Top with remaining bread slices to complete 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 sandwiches buttered side down and cook 3 to 4 minutes until golden brown.
07 - Butter the top sides, flip sandwiches, and cook 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 -
  • It tastes fancy but comes together faster than ordering takeout.
  • The pesto keeps the cheese from feeling heavy, making it feel lighter and more alive than a traditional grilled cheese.
  • It's proof that the best dishes often come from laziness and improvisation.
02 -
  • Don't use hot butter straight from the counter—softened butter spreads without tearing the bread, and it browns more evenly in the pan.
  • Medium-low heat is non-negotiable; go higher and your bread burns before the mozzarella has a chance to melt into those pockets where it matters most.
03 -
  • If your pesto is thick, mix it with a teaspoon of olive oil before spreading so it distributes evenly without dragging your bread apart.
  • Drained sun-dried tomatoes are worth the extra step—oil that pools on the sandwich makes everything soggy faster than you'd expect.
Go Back