Main Dishes

Sun-Dried Tomato Pesto Grilled Cheese Recipe

ByIsla White October 29, 2025October 29, 2025

Introduction

This sun-dried tomato pesto grilled cheese is a delicious twist on a classic comfort food. Combining rich mozzarella with vibrant pesto adds a burst of flavor perfect for a quick lunch or cozy dinner.

A grilled sandwich cut in half and stacked on top of each other sits on a wooden board. Each sandwich half has two layers of golden brown toasted bread with a crispy texture on the outside. Inside, the first layer is a thick, melty white cheese, followed by a vibrant green pesto sauce spread evenly, and bits of rich red sun-dried tomatoes adding a pop of color and texture. The sandwich looks warm and gooey with the cheese slightly oozing out. The background is softly blurred with a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices of bread
2 tablespoons sun-dried tomato pesto
2 slices of mozzarella cheese
1 tablespoon butter

Instructions

Step 1: Spread sun-dried tomato pesto on one side of each slice of bread.
Step 2: Place a slice of mozzarella cheese on top of the pesto on one slice of bread.
Step 3: Top with the second slice of bread, pesto side down.
Step 4: Heat a skillet over medium heat and add butter.
Step 5: Once the butter is melted, place the sandwich in the skillet.
Step 6: Cook until golden brown on one side, about 3-4 minutes.
Step 7: Flip the sandwich and cook the other side until golden brown and the cheese is melted, about another 3-4 minutes.

Tips & Variations

Use sourdough or rustic bread for an extra crunchy texture.
Try adding fresh basil leaves or a sprinkle of chili flakes for a flavor boost.
For a richer taste, mix a little grated Parmesan into the sun-dried tomato pesto.

Storage

Store any leftover grilled cheese wrapped tightly in foil or plastic wrap in the refrigerator for up to 1 day. Reheat in a skillet over low heat to keep it crispy, avoiding the microwave which can make it soggy.

How to Serve

A close-up of a grilled cheese sandwich cut in half and stacked, showing three layers: the top and bottom slices are golden-brown toasted bread with a slightly crispy texture; inside, the middle layer has melted white cheese, soft and gooey, mixed with green pesto sauce that is slightly coarse, and pieces of sun-dried tomatoes in a deep red color, adding texture and brightness. The sandwich is placed on a wooden board with a warm tone, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, Swiss, or cheddar for different flavors and meltiness.

Is sun-dried tomato pesto store-bought or homemade?

Both options work well. Store-bought pesto is convenient, but homemade pesto can add a fresher taste and be customized to your liking.

Sun-Dried Tomato Pesto Grilled Cheese Recipe

★★★★★

4.5 from 110 reviews

A deliciously unique twist on the classic grilled cheese, featuring creamy mozzarella and flavorful sun-dried tomato pesto sandwiched between golden, buttery bread. Perfect for a quick lunch or snack that bursts with rich Mediterranean flavors.

Author: Isla
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 1 sandwich 1x
Category: Lunch
Method: Frying
Cuisine: Mediterranean

Ingredients

Scale

Sandwich Ingredients

2 slices of bread
2 tablespoons sun-dried tomato pesto
2 slices of mozzarella cheese
1 tablespoon butter

Instructions

Spread Pesto: Evenly spread sun-dried tomato pesto on one side of each slice of bread to create a flavorful base for the sandwich.
Add Cheese: Place one slice of mozzarella cheese on top of the pesto-covered side of one bread slice.
Assemble Sandwich: Top the mozzarella slice with the second slice of bread, pesto side facing down, ensuring the cheese is enclosed within the pesto layers.
Heat Skillet: Preheat a skillet over medium heat and add butter to melt evenly across the surface.
Cook First Side: Place the assembled sandwich in the skillet and cook until the bread turns golden brown, about 3-4 minutes, allowing the butter to soak into the bread.
Flip and Cook Second Side: Carefully flip the sandwich and cook the other side for another 3-4 minutes until golden brown and the mozzarella cheese is fully melted inside.

Notes

For extra crispiness, use a panini press or press the sandwich down with a spatula while cooking.
Substitute mozzarella with provolone or cheddar for different flavor profiles.
Use whole grain or sourdough bread to add more texture and flavor.
Try adding fresh basil leaves inside for a fresh herbal note.

Keywords: grilled cheese, sun-dried tomato pesto, mozzarella sandwich, quick lunch, easy snack, Mediterranean flavors

Isla White

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