Save There's something about the smell of butter hitting a hot skillet that makes me stop whatever I'm doing. One afternoon, I had leftover pesto in the fridge and a craving for grilled cheese that felt too simple, so I grabbed some sun-dried tomatoes and fresh mozzarella from the market. That first bite—the way the cheese stretched and the bright basil flavor cut through the richness—changed how I think about this sandwich entirely. It's not fancy, but it tastes like you actually meant it.
I made this for my neighbor who'd been under the weather, and watching her eyes light up when she tasted it made me realize how a small twist on something familiar can feel like a gift. She asked for the recipe on the spot, then came back three days later saying she'd made it for her family. Those moments remind me why cooking matters—it's not about impressing anyone, just feeding people something that makes them feel seen.
Ingredients
- Bread: Sourdough or country bread gives you a sturdy crust and open crumb that won't fall apart when the cheese melts, plus it has enough flavor to stand up to the pesto.
- Fresh mozzarella: Sliced fresh mozzarella melts faster and more evenly than block cheese, creating that pull you want without tasting rubbery.
- Basil pesto: Use good pesto, whether homemade or store-bought—this is the main flavor, so it matters.
- Sun-dried tomatoes in oil: The oil keeps them tender and flavorful; drain them well so your sandwich doesn't get soggy.
- Unsalted butter: Softened butter spreads cleanly without tearing the bread and browns evenly in the skillet.
Instructions
- Spread the pesto:
- Lay two bread slices in front of you and spread a generous tablespoon of pesto on each, using the back of a spoon to push it toward the edges. The pesto should cover the bread without pooling.
- Layer the cheese and tomatoes:
- Arrange your mozzarella slices over the pesto, then layer the sun-dried tomatoes on top. There's no need to be precious about it—just make sure there's cheese and tomato in every bite.
- Build the sandwich:
- Top each pesto-covered slice with a bare bread slice, pressing down gently so the layers hold together.
- Butter the outside:
- Spread a thin, even layer of softened butter on both the top and bottom of each sandwich. You want enough to brown the bread, not so much that it pools.
- Heat your pan:
- Place a nonstick skillet or griddle over medium-low heat for about a minute—the bread will brown too fast if the heat's too high.
- Cook the first side:
- Place the sandwiches in the skillet buttered-side down and listen for the gentle sizzle. After 3 to 4 minutes, the bottom should be deep golden brown and smell toasty.
- Flip and finish:
- Butter the top side, flip the sandwiches carefully, and cook for another 3 to 4 minutes until the other side mirrors the first. Press gently with your spatula so the cheese melts evenly.
- Rest and serve:
- Let the sandwiches sit for a minute—this helps the cheese set just enough so it doesn't spill out when you cut. Slice diagonally if you're feeling it, and serve warm.
Save My daughter asked me once why her grilled cheese at the fancy café tasted so much better than mine, and I realized it wasn't because of fancy ingredients—it was because someone had thought about every step. Now when I make this pesto version, I take those few minutes to do it right, and I watch her face when she tastes it. That's the real magic.
The Pesto Question
Store-bought pesto works perfectly here, and there's zero shame in that—it's made by people who know what they're doing. But if you have a food processor and fifteen minutes, homemade pesto with fresh basil tastes noticeably brighter. Just pulse fresh basil, garlic, good olive oil, Parmesan, and pine nuts until it's chunky-smooth. The key is not to overmix, which bruises the basil and turns it dark.
Cheese Beyond Mozzarella
Fresh mozzarella is my go-to, but provolone brings a subtle smokiness that pairs beautifully with sun-dried tomatoes, and fontina adds an earthiness that makes the whole sandwich feel more substantial. I've even done half mozzarella and half aged cheddar when I wanted something with a bit more bite. The only rule is use cheese you actually want to eat.
Ways to Take It Further
This sandwich is perfect as-is, but it also leaves room for your own creativity. A handful of fresh arugula adds a peppery edge, baby spinach makes it feel more intentional, and a thin slice of prosciutto turns it into something you'd almost apologize for how good it is. Some mornings I'll fry an egg and slip it inside for breakfast.
- Fresh arugula or spinach adds peppery freshness without weighing down the sandwich.
- Thin prosciutto slices make it feel like an occasion, even if it's just Tuesday lunch.
- A squeeze of fresh lemon zest over the pesto brightens everything up and cuts through the richness.
Save This sandwich has become my answer to a lot of questions: what's for lunch, how do I use up that pesto, what can I make when I want something that tastes intentional but doesn't require planning. It's the kind of food that reminds you why cooking at home matters.
Recipe FAQs
- → What bread works best for this sandwich?
Sourdough or country-style bread works well due to its sturdy texture and ability to crisp nicely when grilled.
- → Can I use different cheese?
Yes, provolone or fontina are great alternatives to fresh mozzarella for varied flavors.
- → How should the pesto be applied?
Spread a tablespoon evenly on two bread slices to infuse the sandwich with vibrant basil flavor.
- → What is the cooking method?
Grill the sandwich in a skillet with butter on the outside, cooking each side until golden and the cheese melts.
- → Are there suggested additions?
Adding baby spinach or arugula adds freshness; a sprinkle of grated Parmesan on the bread before grilling adds extra crunch.