Name: Sun-Dried Tomato Pesto Grilled Cheese
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 4 slices sourdough bread; 1 cup shredded mozzarella cheese (or 4 slices fresh mozzarella); 1/4 cup sun-dried tomatoes (chopped); 2 tablespoons basil pesto; 2 tablespoons butter (softened)

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There’s something magical about grilled cheese sandwiches but when you add sun-dried tomatoes and basil pesto to the mix? Game-changer. This sun dried tomato pesto grilled cheese sandwich is the ultimate comfort food with a gourmet twist. The tangy sweetness of sun-dried tomatoes paired with creamy mozzarella and herbaceous pesto tucked between golden, crispy bread is an absolute flavor bomb. It’s one of those sandwiches that makes a simple lunch feel a little extra special, and it’s always a hit with my family especially when we want something cozy but quick.

This is also a great “upgrade” for family members who’ve graduated from basic grilled cheese and want something a little more flavorful. And hey, it’s still totally dunkable in tomato soup.

You’ll Love Sun Dried Tomato Pesto Grilled Cheese

This isn’t your everyday grilled cheese it’s a flavor-packed version that combines bold Italian ingredients with everyone’s favorite comfort food. It’s incredibly easy to make, but it feels fancy enough to serve for a casual lunch with friends or a weeknight dinner with a big side salad. The creamy mozzarella melts perfectly, the pesto brings brightness and depth, and the sun-dried tomatoes give it a sweet-tangy punch that really pulls it all together. Plus, it’s quick, satisfying, and customizable.

Simple Ingredients

Here’s what makes this sandwich shine, with just a handful of pantry-friendly staples:

Sourdough Bread: Perfectly crispy on the outside and soft inside sourdough holds up beautifully to grilling and doesn’t get soggy.

Mozzarella Cheese: The ultimate melty cheese! It gives the sandwich that stretchy, creamy texture we all love.

Sun-Dried Tomatoes: Packed with intense, sweet-tart flavor, these are the star of the show and contrast beautifully with the richness of the cheese.

Basil Pesto: Bright, herbaceous, and full of garlic, this adds layers of flavor and that vibrant green color.

Butter: Used to grill the bread to golden perfection it adds richness and helps the sandwich get that crispy crust.

Servings and Prep Time

Servings: 2
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

What is Needed

4 slices sourdough bread
1 cup shredded mozzarella cheese (or 4 slices fresh mozzarella)
1/4 cup sun-dried tomatoes, chopped
2 tablespoons basil pesto
2 tablespoons butter, softened

Instructions

Spread butter on one side of each slice of bread. These will be the outer sides that touch the skillet.
On the unbuttered side of two slices, spread a layer of pesto. Top with mozzarella cheese, then a generous amount of chopped sun-dried tomatoes.
Place the remaining slices of bread on top, buttered side facing out. Press down gently.
Heat a skillet over medium heat. Add the sandwiches and cook for 3–4 minutes per side, until the bread is golden brown and the cheese is melted.
Remove from the pan, let rest for a minute, then slice and serve warm.

Top Tips

Use a Lid for Extra Melty Cheese: Cover the pan while cooking to help the mozzarella melt more evenly without burning the bread.
Don’t Overstuff: Too much filling can cause the sandwich to fall apart or not heat evenly stick to the suggested amounts.
Low and Slow: Don’t crank the heat! Medium or medium-low gives the bread time to crisp while the cheese melts perfectly.
Kid-Friendly Version: Chop the sun-dried tomatoes smaller or even blend them into the pesto for a smoother texture.
Pesto Tip: Homemade or store-bought pesto works great, but if your pesto is a bit oily, pat it down with a paper towel before adding to the bread.

Recipe Variations

Add Chicken: A few slices of grilled chicken turn this into a full meal.
Use Fresh Basil: Sprinkle fresh basil leaves inside for even more herbal brightness.
Try a Different Cheese: Provolone, Havarti, or even brie are delicious alternatives.
Use a Ciabatta Roll: For a crustier, more rustic feel.

Recommended Equipment

Nonstick skillet or cast iron pan
Spatula
Butter knife
Cutting board
Sharp knife

Make Ahead Tips

You can prep the sandwiches ahead of time (without grilling) and store them in the fridge for up to 4 hours just grill when ready to serve. This makes lunchtime faster!

How to Store and Reheat

Store: Wrap leftovers in foil and refrigerate for up to 2 days.
Reheat: Reheat in a skillet over low heat until warm and crispy again, or in a toaster oven.

What to Serve With This Recipe

Creamy tomato soup (classic combo!)
Simple green salad with balsamic vinaigrette
Roasted vegetables
Pickles or olives for a tangy contrast
Sweet potato fries for a fun twist

What You Need to Know About This Recipe

Grilled cheese has been a comfort food staple in American kitchens for generations, but this version gives it a Mediterranean spin. Sun-dried tomatoes became a pantry star in the ‘80s and ‘90s and are still loved today for their concentrated flavor. Paired with pesto an Italian sauce rooted in Genoa you’ve got a grilled cheese that feels both nostalgic and gourmet. Great for adults and adventurous kids alike.

If you like this recipe you need to check out this copycat steak sandwich. See it right here on OvenSpot Steak n Shake Frisco melt recipe!