Pesto Grilled Cheese Melt (Printable)

Golden grilled sourdough topped with basil pesto, fresh mozzarella, and tangy sun-dried tomatoes.

# What You Need:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 4 oz fresh mozzarella, sliced

→ Pesto

03 - 2 tablespoons basil pesto (store-bought or homemade)

→ Vegetables

04 - 4 to 6 sun-dried tomatoes in oil, drained and sliced

→ For Grilling

05 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Arrange bread slices on a clean surface. Spread 1 tablespoon of pesto evenly over two slices.
02 - Layer sliced mozzarella and sun-dried tomatoes over the pesto-covered bread slices.
03 - Cover with remaining bread slices to form two sandwiches.
04 - Spread a thin layer of softened butter on the outside of each sandwich.
05 - Warm a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches buttered-side down. Cook for 3 to 4 minutes until golden brown.
07 - Butter the top sides, flip sandwiches, cook another 3 to 4 minutes, pressing gently until cheese melts and both sides are golden.
08 - Remove from heat and let sandwiches rest for 1 minute before slicing and serving warm.

# Expert Advice:

01 -
  • The pesto brings a fresh, herbaceous kick that makes grilled cheese feel less like comfort food and more like something intentional.
  • Sun-dried tomatoes add a concentrated, almost jammy sweetness that pairs perfectly with creamy mozzarella.
  • Ready in under 20 minutes, but tastes like you spent way more thought on it than you actually did.
02 -
  • Medium-low heat is non-negotiable—I learned this the hard way when I cranked the heat and ended up with burnt bread and cold cheese in the middle.
  • Softened butter spreads without tearing the bread; cold butter just skids across the surface and leaves bare spots that won't brown.
  • Draining your sun-dried tomatoes is the difference between a melty sandwich and a soggy, falling-apart mess.
03 -
  • Press gently while the second side cooks—this helps the cheese melt evenly without squeezing it out the sides.
  • If your cheese isn't melting fast enough, reduce the heat slightly, cover the pan with a lid for the last minute, and the residual steam will do the work.
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