Pesto Mozzarella Sun-dried Tomatoes (Printable)

Golden bread layered with melted mozzarella, basil pesto, and sun-dried tomatoes for a vibrant, savory bite.

# Ingredient list:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 4 oz fresh mozzarella, sliced

→ Pesto

03 - 2 tbsp basil pesto, drained

→ Vegetables

04 - 4 to 6 sun-dried tomatoes in oil, sliced

→ For Grilling

05 - 2 tbsp unsalted butter, softened

# How-to:

01 - Spread 1 tablespoon of pesto evenly over two slices of bread.
02 - Layer sliced mozzarella and sun-dried tomatoes atop the pesto-covered bread.
03 - Place the remaining bread slices on top to form sandwiches.
04 - Spread a thin layer of softened butter on the outside of each sandwich.
05 - Preheat a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches buttered side down on the skillet and cook for 3 to 4 minutes until golden brown.
07 - Butter the top side of sandwiches, flip, then cook for another 3 to 4 minutes while pressing gently, until cheese melts and both sides are golden.
08 - Remove from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes like you spent hours making it, but you'll be eating lunch in under twenty minutes.
  • The pesto stays vibrant and aromatic because it never gets cooked to death, just warmed through by the melting cheese.
  • Sun-dried tomatoes add this sweet-tangy punch that regular tomatoes could never do in a grilled cheese.
02 -
  • Medium-low heat is not a suggestion, it's the difference between a melted sandwich and one where the bread is dark but the cheese is still cold inside.
  • Softened butter spreads without tearing the bread, while cold butter will rip it apart and create uneven coverage that leads to burnt spots.
  • Don't skip the one-minute rest, it gives the mozzarella just enough time to set so the sandwich holds together when you cut it.
03 -
  • Keep your butter softened at room temperature for the five minutes before cooking so it spreads like silk and doesn't tear your bread.
  • If you find your first sandwich cooks too fast on the outside, turn the heat down even more for the second one, every skillet is different and adjusting matters.
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