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Sun-Dried Tomato Pesto Grilled Cheese

Michelle
Crispy, golden sourdough stuffed with melty mozzarella, tangy sun-dried tomatoes, and zesty pesto this grilled cheese is a family favorite!
Print Recipe
Course Main Dishes
Servings 2

Equipment

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

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

Instructions
 

  • Butter the Bread: Spread butter on one side of each slice of bread. These will be the outer sides that touch the skillet.
  • Assemble the Sandwiches: 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.
  • Top and Press: Place the remaining slices of bread on top, buttered side facing out. Press down gently.
  • Grill the Sandwiches: 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.
  • Serve Hot: Remove from the pan, let rest for a minute, then slice and serve warm.

Notes

  • For a vegetarian option, make sure your pesto is made without parmesan containing animal rennet.
  • You can swap out the cheese or bread depending on your preferences just keep it sturdy enough to grill!
Keyword Sun-Dried Tomato Pesto Grilled Cheese