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Pesto Grilled Cheese

Pesto grilled cheese with basil pesto, gooey melted mozzarella, and sun-dried tomatoes sandwiched between golden sourdough. Cooked in a skillet over medium-low heat for a deeply browned crust and a perfectly melted interior.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Pesto grilled cheese
  • 4 thick slices sourdough bread about 1-inch thick slices for best melt and browning
  • 4 tbsp basil pesto store-bought or homemade
  • 6 oz fresh mozzarella, sliced slice for even melting
  • 0.25 cup sun-dried tomatoes in oil, drained drain well so the bread doesn’t get soggy
  • 2 tbsp butter, softened for toasting the outside

Equipment

  • 1 cast iron skillet

Method
 

Assemble the sandwiches
  1. Spread softened butter on the outside of each sourdough bread slice in an even layer so the crust browns uniformly.
  2. Spread basil pesto generously on the inside (unbuttered) side of all four bread slices to create a flavorful base.
  3. Layer sliced fresh mozzarella and drained sun-dried tomatoes on two pesto-covered slices so the center will melt into a gooey filling.
  4. Top with the remaining two bread slices, pesto-side in and buttered-side out, forming two complete sandwiches.
Grill
  1. Cook the sandwich in a skillet over medium-low heat for 4–5 minutes per side, pressing gently, until the exterior turns deep golden brown.
  2. Flip and continue cooking 4–5 minutes over medium-low heat, pressing gently, until the cheese is fully melted through the middle.
  3. Slice the grilled cheese in half and serve immediately for the best stretchy, gooey interior.

Notes

Pro tip: press gently and use medium-low heat so the mozzarella melts before the bread over-browns. Refrigerate leftovers in an airtight container for up to 2 days; rewarm in a skillet over low heat until hot (microwave can soften the crust). Freezing isn’t recommended because bread texture changes. For a lighter option, use part-skim mozzarella while keeping the pesto and tomato amounts the same.