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Sun-Dried Tomato Pesto Grilled Cheese

Gourmet grilled cheese featuring fresh mozzarella, sun-dried tomatoes, and basil pesto, grilled in butter until golden brown with an amazing cheese pull.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1 sandwich
Course: Dinner, Lunch, Snack
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwich
  • 2 slices thick-cut white bread or sourdough
  • 2 tbsp unsalted butter softened
  • 2 tbsp prepared basil pesto
  • 0.25 cup drained sun-dried tomatoes chopped
  • 4-5 slices fresh mozzarella cheese or about 3 oz, torn
  • 1 pinch red pepper flakes optional

Equipment

  • Non-stick skillet or griddle
  • Spatula
  • Cutting board

Method
 

  1. Spread softened butter evenly over one side of each bread slice (this is the exterior).
  2. Flip bread. Spread basil pesto on the unbuttered side of both slices.
  3. On one slice, layer the mozzarella cheese. Top with chopped, well-drained sun-dried tomatoes and red pepper flakes (if using).
  4. Heat skillet over medium heat. Place the filled bread slice (buttered-side down) in the pan. Cover for 2-3 minutes to help the cheese melt.
  5. Place the second slice of bread (pesto-side down) on top. Flip the sandwich.
  6. Continue grilling, pressing lightly, for 3-4 minutes until both sides are golden brown and the cheese is completely melted, thick, gooey, and viscous.
  7. Slice diagonally and serve immediately to enjoy the cheese pull.

Notes

Grilling on medium heat prevents burning before the cheese melts. Covering the pan helps the thick mozzarella melt evenly. Ensure sun-dried tomatoes are well-drained to avoid a soggy sandwich.