Description
This irresistible Sun Dried Tomato Pesto Grilled Cheese sandwich combines gooey, melted cheese with the rich, tangy flavors of sun dried tomato pesto, all perfectly toasted between buttery, golden slices of artisan bread. Perfect for a quick gourmet lunch or comforting dinner, this recipe features a blend of provolone, mozzarella, and sharp white cheddar cheeses, bringing creamy texture and bold taste to every bite.
Ingredients
Scale
Bread Options
- 2 slices Artisan Sourdough bread (or Brioche, Challah, Classic White Sandwich Bread, or Gluten-Free Bread)
Cheeses
- 1/4 cup Provolone cheese, shredded
- 1/4 cup Low-Moisture Mozzarella cheese, shredded
- 1/4 cup Sharp White Cheddar cheese, shredded
Sun Dried Tomato Pesto
- 2 tablespoons Sun Dried Tomato Pesto (store-bought or homemade)
- Optional homemade pesto ingredients: Oil-Packed Sun Dried Tomatoes, Garlic, Basil, Nuts (pine nuts or walnuts), Parmesan cheese, Olive Oil
Butter or Mayonnaise
- Softened Unsalted Butter or Mayonnaise, enough to spread thinly on 2 slices of bread
Instructions
- Prepare Your Ingredients: Grate all cheeses if not pre-shredded. Lay out your slices of bread ready for assembling.
- Butter or Mayo the Bread: Spread a thin, even layer of softened unsalted butter or mayonnaise on one side of each slice of bread. This will help achieve a golden, crispy exterior.
- Assemble the First Side: Place one slice of bread, buttered or mayo side down, into a pre-heated non-stick skillet or cast-iron pan over medium-low heat. Layer half of your shredded cheeses evenly over the bread.
- Add the Pesto and Remaining Cheese: Spread a generous tablespoon of sun dried tomato pesto over the cheese layer, then sprinkle the remaining shredded cheese evenly on top of the pesto.
- Top and Grill: Cover with the second slice of bread, buttered or mayo side facing up. Cook over medium-low heat for about 3–5 minutes, allowing the bread to toast and the cheese to begin melting.
- Flip and Finish: Using a spatula, carefully flip the sandwich and grill the other side for another 3–5 minutes until golden brown and the cheese is fully melted inside.
- Serve Immediately: Transfer the grilled cheese to a cutting board, let it rest for about one minute to slightly set, then slice diagonally and enjoy warm for the best melty, delicious experience.
Notes
- Using medium-low heat prevents burning the bread while allowing the cheese to melt thoroughly.
- Mayonnaise can be used instead of butter for a different crispy texture and subtle tang.
- Mix and match your favorite cheeses according to taste and meltability.
- Sun dried tomato pesto can be store-bought or made fresh using sun dried tomatoes, garlic, basil, nuts, Parmesan, and olive oil blended together.
- Serve with a side salad or tomato soup for a complete meal.
- For gluten-free option, use gluten-free bread slices accordingly.
