This sun-dried tomato pesto grilled cheese is one of those simple pleasures that brightens a rushed weekday lunch and satisfies a midnight craving with equal charm. I first discovered this combination years ago when I had leftover sun-dried tomato pesto in the fridge and only bread and cheese on hand. The pesto added an immediate savory brightness and gentle acidity that elevated the familiar, comforting texture of melted mozzarella. It became an instant favorite at home because it tastes indulgent without requiring much time or fancy ingredients. I love how this sandwich balances texture and flavor. The outside crisps to a warm, golden crust while the mozzarella stretches into ribbons the moment you pull the halves apart. The pesto brings concentrated tomato flavor with a herbal lift that makes each bite interesting. I often make it for solo lunches, and it has become my go-to sandwich to impress friends when I have a few minutes and a skillet. It’s approachable enough for beginners but has touches that a seasoned home cook will appreciate, like controlling heat for perfect browning and using quality pesto for depth.

Ingredients

• Bread: Choose sturdy sandwich bread such as sourdough, country white, or a rustic Italian loaf. Look for slices about 1/2 inch thick to achieve a balanced crisp exterior and fully melted interior without burning. I like a medium-density sourdough for its slight tang and good browning.
• Sun-dried tomato pesto: Two tablespoons provide concentrated tomato flavor and herbal notes. Use jarred or homemade pesto packed in oil for better texture. Brands with whole sun-dried tomatoes and basil will give the best results; check for not-too-sweet versions to avoid cloying taste.
• Mozzarella: Two slices of low-moisture pre-sliced mozzarella melt cleanly without releasing excess water. Fresh mozzarella can work if you pat it very dry and slice thinly; otherwise, it may make the bread soggy.
• Butter: One tablespoon of unsalted butter gives a golden, evenly browned crust. If you prefer a higher smoke point, use a mixture of butter and neutral oil, but butter alone offers the classic flavor.
• Optional add-ins: Consider a few fresh basil leaves, a sprinkle of cracked black pepper, or a thin slice of roasted red pepper. These additions enhance aroma and color without complicating the core technique.

Instructions

Prepare the bread and spread: Lay two slices of bread flat. Spread about one tablespoon of sun-dried tomato pesto evenly on one side of each slice. Press the pesto lightly so it adheres and does not overwhelm the bread. If your pesto is very oily, blot a small amount with a paper towel before spreading to avoid sogginess. Assemble the sandwich: Place one slice of mozzarella on top of the pesto-covered side of one slice of bread. Align the cheese so it does not hang too far over the edge. Place the second slice of bread on top, pesto side down, creating a neat pressed sandwich that will brown evenly. Heat the skillet: Warm a nonstick or cast iron skillet over medium heat. Add one tablespoon of butter and allow it to melt until it foams and starts to show light golden edges. Butter should sizzle gently but not smoke. Medium heat prevents burning while allowing the cheese to melt. Cook the first side: Carefully place the sandwich in the hot skillet. Let it cook undisturbed until the bottom is golden brown, about three to four minutes. Use a spatula to peek under the edge; if the bread is darkening too fast, lower the heat slightly. The goal is a deep golden color and a warm interior. Flip and finish: Flip the sandwich gently and cook the other side for another three to four minutes until golden brown and the mozzarella is fully melted. If the exterior browns before the cheese melts, cover the skillet briefly with a lid to trap heat and promote internal melting without burning. Rest and serve: Remove from heat and let the sandwich rest for 30 seconds to a minute to prevent all the molten cheese from escaping when you cut it. Slice carefully and serve immediately to enjoy the best texture contrast between crisp bread and gooey interior.

Storage Tips

Store leftover cooked sandwiches in an airtight container in the refrigerator for up to one day for best texture. To reheat, place them on a low-heat skillet or in a toaster oven until heated through and crisp returns to the bread. Avoid microwaving as it makes the bread chewy. If you must freeze, wrap the assembled uncooked sandwich tightly in plastic wrap and freeze for up to one month. Thaw overnight in the refrigerator and cook as directed, adding an extra minute per side to ensure the interior melts.

Ingredient Substitutions

If you do not have sun-dried tomato pesto, use a thin layer of sun-dried tomato spread combined with a teaspoon of basil pesto to approximate the flavor. Swap mozzarella for provolone or fontina for a nuttier melt. For a dairy-free option, use a plant-based melting cheese and a vegan spread instead of butter. When using fresh mozzarella, slice it thin and blot it on paper towels to prevent excess moisture that can make the bread soggy.

Serving Suggestions

Serve this sandwich with a crisp green salad dressed with lemon vinaigrette for a balanced meal. Tomato soup pairs classically—serve in a warmed bowl to make dipping easy. For a brunch take, add a poached egg on the side or tuck arugula inside after cooking for peppery freshness. Garnish with a few basil leaves or a light drizzle of extra-virgin olive oil for a polished presentation.

Seasonal Adaptations

In summer, add thinly sliced ripe tomatoes and fresh basil to echo the pesto’s flavors. In cooler months, fold in a small amount of caramelized onion before grilling for depth. During the holidays, use roasted garlic pesto or a bit of fig jam with the sun-dried tomato pesto for a sweet-savory twist that complements richer holiday sides.

Meal Prep Tips

For quick weekday lunches, assemble sandwiches without cooking and store them in the refrigerator on a plate covered with plastic wrap. Pull one from the fridge and heat in a skillet for 3 to 4 minutes per side when ready to eat. If packing for work, cook until golden, cool completely, and wrap in parchment paper to keep crust integrity; reheat in a toaster oven at medium heat for best results.

This sun-dried tomato pesto grilled cheese is a small but meaningful reminder that simple ingredients, when chosen and handled thoughtfully, can create something unexpectedly delightful. Make it your own by testing different breads and cheeses, and enjoy the ritual of a perfectly toasted sandwich shared with someone you love.