I love this recipe because it transforms a simple grilled cheese into a flavor-packed meal. The sun-dried tomato pesto gives it a deep, savory punch, while the melted mozzarella keeps it perfectly gooey. It’s ideal for a fast lunch, cozy dinner, or even a light weekend treat. The best part is that it comes together in just minutes, and I can easily customize it with different cheeses or add-ins like spinach or roasted peppers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Sun-Dried Tomato Pesto: ½ cup sun-dried tomatoes in oil (drained, but reserve some oil) 1 clove garlic ¼ cup fresh basil (optional but recommended) ¼ cup grated Parmesan cheese 2 tablespoons pine nuts (or walnuts) 2–3 tablespoons olive oil (or reserved sun-dried tomato oil) Salt and pepper, to taste
For the Sandwiches: 4 slices of good-quality bread (sourdough or rustic white) 4 slices of mozzarella cheese (or provolone, fontina, or Swiss) Butter or olive oil, for grilling
Directions
Make the Sun-Dried Tomato Pesto: I add the sun-dried tomatoes, garlic, basil, Parmesan, and pine nuts to a food processor. I pulse until everything is finely chopped. Then, I slowly stream in the olive oil (or reserved tomato oil) while blending until it reaches a smooth, spreadable consistency. I season it with salt and pepper to taste.
Assemble the Sandwiches: I spread a generous layer of pesto on one side of each slice of bread. On two of the slices, I place the mozzarella cheese, then top each with another slice of bread, pesto side facing in.
Grill the Sandwiches: I heat a skillet or griddle over medium heat and lightly butter the outsides of the sandwiches. I grill each one for about 2–4 minutes per side, pressing gently with a spatula until the bread is golden and crisp and the cheese is melted through.
Serve: I let the sandwiches rest for a minute before slicing in half. I love serving them warm with a bowl of tomato soup, a fresh salad, or a handful of chips for a complete meal.
Servings and Timing
This recipe makes 2 sandwiches and takes about 15 minutes total—10 minutes to prep and 5 minutes to cook.
Variations
I like to experiment with different cheeses—goat cheese or brie gives a creamy, tangy touch, while provolone adds a bit of sharpness. For extra flavor, I sometimes layer in roasted red peppers, baby spinach, or arugula. When I want to save time, I use store-bought sun-dried tomato pesto and still get that same delicious flavor. I’ve even tried it on ciabatta or whole-grain bread for a hearty variation.
Storage/Reheating
If I have leftovers, I wrap the sandwiches in foil and store them in the refrigerator for up to 2 days. To reheat, I place them in a skillet over low heat until warmed through and crisp again. I avoid the microwave—it softens the bread and takes away that perfect crunch. The pesto itself keeps in the fridge for up to a week or in the freezer for up to 2 months.
FAQs
Can I use store-bought pesto?
Yes, store-bought sun-dried tomato pesto works great when I’m short on time.
What’s the best bread for this sandwich?
I prefer crusty sourdough or rustic white bread—it toasts beautifully and holds up to the melted cheese.
Can I use different nuts in the pesto?
Yes, walnuts, almonds, or even cashews make great substitutes for pine nuts.
How do I make it vegan?
I use dairy-free cheese and skip the Parmesan in the pesto or replace it with nutritional yeast.
Can I make the pesto ahead of time?
Absolutely—the pesto can be made several days in advance and stored in the fridge.
How do I keep the sandwich from getting soggy?
I make sure to use just enough pesto to coat the bread without overspreading, and I grill until the bread is crisp.
Can I add protein?
Yes, I sometimes add sliced grilled chicken or turkey for a heartier meal.
What if I don’t have a food processor?
I finely chop everything by hand and mix with olive oil—it takes a bit longer but still tastes amazing.
Can I use a panini press?
Yes, it works perfectly and gives the sandwich those beautiful grill marks.
What can I serve with it?
I like pairing it with tomato soup, creamy potato soup, or a green salad for balance.
Conclusion
I love how this Sun-Dried Tomato Pesto Grilled Cheese takes something so familiar and turns it into something special. The rich pesto, gooey cheese, and crispy bread come together in a way that feels both comforting and elevated. It’s an easy, elegant twist on the classic grilled cheese that always hits the spot—perfect for lunch, dinner, or whenever I’m craving a warm, melty bite of happiness.
This Sun-Dried Tomato Pesto Grilled Cheese transforms the classic comfort sandwich into a gourmet experience. With smoky sun-dried tomato pesto, melty mozzarella, and crispy golden bread, it’s a quick, flavor-packed meal that feels both indulgent and elegant.
Ingredients
For the Sun-Dried Tomato Pesto:
1/2 cup sun-dried tomatoes in oil (drained, reserve some oil)
4 slices good-quality bread (sourdough or rustic white)
4 slices mozzarella cheese (or provolone, fontina, or Swiss)
Butter or olive oil, for grilling
Instructions
Make the Pesto: In a food processor, blend sun-dried tomatoes, garlic, basil, Parmesan, and pine nuts until finely chopped. Slowly add olive oil while blending until smooth. Season with salt and pepper to taste.
Assemble the Sandwiches: Spread pesto on one side of each slice of bread. Add mozzarella slices between two pieces of bread, pesto side in.
Grill the Sandwiches: Heat a skillet over medium heat. Butter the outsides of the sandwiches and grill for 2–4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
Serve: Let cool for a minute before slicing. Serve warm with soup, salad, or chips.
Notes
Use store-bought sun-dried tomato pesto for a quick shortcut.
Try different cheeses like provolone, brie, or goat cheese for variety.
Add roasted peppers, spinach, or arugula for extra flavor.
Reheat leftovers in a skillet to maintain crispness.
Pesto keeps refrigerated for up to a week or frozen for 2 months.
