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Pesto Grilled Cheese

Pesto grilled cheese with basil pesto and sliced fresh mozzarella, cooked low and slow until deep golden and gooey. Layer sun-dried tomatoes inside for pops of flavor in this quick Italian-American lunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 670
Ingredients Method Notes

Ingredients
  

Sourdough bread
  • 4 thick slices sourdough bread
Basil pesto
  • 4 tbsp basil pesto Store-bought or homemade
Fresh mozzarella
  • 6 oz fresh mozzarella, sliced
Sun-dried tomatoes
  • 0.25 cup sun-dried tomatoes in oil, drained
Butter
  • 2 tbsp butter, softened

Method
 

Build the sandwiches
  1. Spread the softened butter on the outside of each bread slice. Use a thin, even layer so the crust turns uniformly golden.
  2. Spread pesto generously on the inside (unbuttered) side of all four slices. Keep the pesto layer thick enough to flavor every bite.
  3. Layer the mozzarella slices and sun-dried tomatoes on two of the pesto-covered slices. Distribute evenly to make sure the gooey interior shows all the way through.
  4. Top with the remaining two bread slices, pesto-side in and buttered-side out. Press lightly so the layers stay put while cooking.
Grill until melty
  1. Cook the sandwich in a skillet over medium-low heat for 4–5 minutes per side, pressing gently. Flip when the outside is deep golden brown and the bread looks crisp at the edges.
  2. Continue cooking for another 4–5 minutes per side until the cheese is fully melted. You should see the cheese ooze when you slice, with sun-dried tomatoes visible inside.
Serve
  1. Slice the grilled cheese in half and serve immediately. The interior should be gooey and stretchy as the pesto and mozzarella hold together.

Notes

For the best melt, keep the heat at medium-low so the bread browns without burning while the mozzarella fully melts. Store leftovers covered in the fridge up to 2 days and rewarm in a skillet over low heat until hot; freezer not recommended. For a lighter option, use part-skim mozzarella while keeping the pesto quantity the same to maintain flavor.