Description

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)

1 clove garlic

1/4 cup fresh basil (optional)

1/4 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 good-quality bread (sourdough or rustic white)

4 slices mozzarella cheese (or provolone, fontina, or Swiss)

Butter or olive oil, for grilling

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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.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 sandwich
Calories: 480
Sugar: 3g
Sodium: 780mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg