The first time I made this sun-dried tomato pesto grilled cheese, I thought I’d simply elevated a childhood favorite.
One bite proved it was a whole new sandwich—bright, savory pesto with molten cheese and a crisp, buttery crust.
It’s fast, forgiving, and brilliant for using up a handful of leftovers or a jar of pesto.
If you want a lunch that feels gourmet with almost zero effort, this is your recipe.
It also plays well with other comfort-food riffs, which makes it perfect for riffing and scaling.
For a cozy night in, pair it with a quick tomato soup or a simple salad for balance.
Try it alongside a tomato soup casserole for a real family-friendly combo.
Why You’ll Love This Recipe
- Fast to assemble and cooks in minutes.
- Incredible flavor contrast: tangy sun-dried tomato pesto brightens rich melted cheese.
- Textural payoff: crisp, golden crust and gooey interior.
- Flexible: use whatever bread or cheese you have on hand.
- Great for meal prep—make several at once and reheat gently.
The texture is the real star here: the outside gets a thin, crunchy shell from the butter or oil, while the inside becomes an oozy, stringy cheese pool flecked with sun-dried tomato flavor. The pesto brings acidity and umami, cutting through the richness of the cheese so every bite stays lively instead of cloying. Toasted sourdough gives chewy structure and a slight tang that balances the pesto’s sweetness.
“Five stars—this sandwich is a revelation. Fast, tasty, and my go-to for busy weeknights.” — Sarah, reader
Key Ingredients
Bread (sourdough or your choice)
Choose a sturdy bread like sourdough for structure and tang. Sourdough holds up to heat and moisture without collapsing, and its chewy crumb provides contrast to the melted cheese. If you prefer a softer bite, country white or a seeded boule also work well.
Cheese (mozzarella, cheddar, or your preference)
Mozzarella melts like a dream and gives those glorious cheese pulls; cheddar brings sharper flavor and a bit more depth. For the best results, shred your own cheese from a block—pre-shredded cheese often contains anti-caking agents that can reduce melt quality.
Sun-dried tomato pesto
This is the flavor engine of the sandwich. A jarred pesto is perfectly fine; look for one with olive oil and real sun-dried tomato pieces rather than heavy preservatives. For a fresher take, stir in a spoonful of basil pesto or a squeeze of lemon to brighten the mix.
Butter or olive oil
Butter gives a nuttier, richer crust and browns beautifully. Olive oil keeps things dairy-free and adds a fruity finish. For the crispiest edge, use clarified butter (ghee) if you have it; it resists burning at medium heat.
Full ingredient list:
- Bread (sourdough or your choice)
- Cheese (mozzarella, cheddar, or your preference)
- Sun-dried tomato pesto
- Butter or olive oil
Step-by-Step Instructions
Step 1: Prep the bread and pesto
Spread a generous layer of sun-dried tomato pesto on one side of each slice of bread.
This ensures every bite has bright, tomatoey flavor right at the crust.
Pro Tip: If your pesto is very thick, soften it with a teaspoon of olive oil so it spreads evenly without tearing the bread.
Step 2: Build the sandwich
Place the cheese on the untopped side of one slice of bread, then top with the other slice so the pesto is facing out.
Arrange the cheese in an even layer—overlapping slices or a light mound of shredded cheese works best for even melt.
Pro Tip: Leave a small margin (about 1/4 inch) from the edge so the pesto doesn’t spill when it heats.
Step 3: Heat the skillet
Heat a skillet or nonstick pan over medium heat and add a thin layer of butter or oil.
You want the fat hot enough to sizzle when the sandwich hits the pan but not smoking.
Pro Tip: Test the temperature by dropping a tiny breadcrumb into the pan; it should sizzle and brown slowly, not instantly burn.
Step 4: Grill the sandwich
Once the pan is hot, place the sandwich in the skillet and press down lightly with a spatula. Grill until the bottom is golden brown, about 3–4 minutes. Flip and grill the other side until golden and the cheese is fully melted.
If the bread browns before the cheese melts, lower the heat slightly and cover the pan for a minute to trap heat.
Pro Tip: Use a lid for the last minute of cooking to help the cheese melt thoroughly without over-browning the crust.
Step 5: Rest, slice, and serve
Remove the sandwich from the heat and let it rest for 1 minute; then slice and enjoy.
This brief rest lets the molten cheese settle just enough to avoid immediate run-off while still being satisfyingly gooey.
Pro Tip: Cut on a diagonal for a restaurant-style presentation and easier handling.
Expert Tips for Success
- Temperature control matters. Cook over medium or medium-low heat rather than high. High heat will brown the bread quickly and leave the cheese cold. Aim for a steady, even sizzle so the interior has time to catch up.
- Use the right pan. A heavy-bottomed skillet or cast iron distributes heat evenly and produces an even crust. Nonstick works fine for sticky cheeses, but cast iron gives better browning.
- Match your cheese to your goal. If you want stretch and mildness, use low-moisture mozzarella. For tang and complexity, mix sharp cheddar with a milder melting cheese like fontina. Combining cheeses can give both flavor and melt.
- Shred your cheese fresh. Pre-shredded cheese often has anti-caking agents that inhibit melting. A quick grate from a block will improve texture and melt.
- Avoid soggy bread. If your pesto or cheese is very wet, blot it slightly with a paper towel before assembling. Also, don’t overload with wet mix-ins—use moderation to keep the crust crisp.
- Press just enough. A soft press with a spatula helps achieve full contact with the skillet for even browning. If you press too hard, cheese can squish out and create a mess that burns on the pan.
- Use clarified butter for higher-heat grilling. Clarified butter (ghee) has less milk solids and a higher smoke point, so it browns without burning and gives a beautiful nutty flavor.
- If the exterior browns too quickly, lower the heat and cover the pan briefly to trap heat and finish melting the interior without overcooking the crust.
- Add a little acid if the sandwich feels flat. A smear of lemon zest in the pesto or a few drops of balsamic reduction on the cheese will brighten flavors without upsetting the balance.
- Make ahead assembly tip: Assemble ungrilled sandwiches, wrap tightly, and refrigerate for up to 24 hours. Grill from cold for a picnic-style sandwich or room temperature for faster cooking.
Storage & Freezing
Fridge: Wrap leftover grilled cheese in parchment and then in cling film or an airtight container.
Store in the refrigerator for up to 3 days. Reheat gently to preserve crispness.
Reheating: Reheat in a skillet over low-medium heat with a lid on for 2–3 minutes per side.
This method re-crisps the bread and melts the interior without making it rubbery. Avoid microwaving if you care about the crust; it turns soggy and chewy.
Freezer: To freeze, assemble sandwiches but do not grill. Wrap each tightly in plastic wrap and then foil, or use a vacuum seal.
Freeze for up to 2 months. Thaw in the fridge overnight before grilling.
Grill from frozen: You can grill straight from the freezer—use a covered skillet and low heat. Cook slowly so the interior melts before the crust burns; expect 6–8 minutes per side depending on thickness.
Variations & Substitutions
- Add protein: Fold in thin slices of prosciutto, cooked bacon, or shredded rotisserie chicken for more heft. For a vegetarian protein boost, add sliced grilled tempeh or a smear of hummus under the cheese.
- Swap the cheese: Try gruyère for a nutty, classy flavor, or pepper jack for heat. For vegan diets, use a high-quality vegan mozzarella and olive oil instead of butter.
- Herb & nut kick: Stir chopped fresh basil or a tablespoon of toasted pine nuts into the pesto for extra texture and freshness.
- Spicy or sweet: Spread a thin layer of fig jam or pickled jalapeños inside before grilling to introduce sweet or spicy contrast to the savory cheese and pesto.
Frequently Asked Questions
Q: Can I use regular pesto instead of sun-dried tomato pesto?
A: Yes. Basil pesto will create a greener, herb-forward flavor profile. If you use regular pesto, consider adding a few chopped sun-dried tomatoes or a drizzle of balsamic to get some of that sweet-tart balance. For a lighter sandwich, mix basil pesto with a little mayonnaise to help it spread and adhere.
Q: What cheeses melt best in a grilled cheese?
A: Look for cheeses with good melting properties: mozzarella, fontina, gruyère, havarti, and young cheddar melt smoothly. Combining a flavorful but less-melty cheese (like aged cheddar) with a melty cheese (like mozzarella) gives both taste and gooey texture. Avoid very dry cheeses that won’t soften when heated.
Q: How do I prevent the bread from getting soggy from the pesto?
A: Use a thin, even layer of pesto and leave a tiny border around the edge to prevent spillover. If the pesto is oily, blot a bit on paper towel before spreading. Toast the bread lightly before assembling if you’re assembling far in advance to create a drier surface.
Q: Can I make this sandwich vegan or dairy-free?
A: Absolutely. Use a plant-based pesto or a sun-dried tomato tapenade, choose a vegan melting cheese, and grill in olive oil instead of butter. Many vegan cheeses now mimic the stretch and melt of dairy options, but check brands for meltability—some heat better when combined with a little vegan butter.
Q: Should I shred cheese or slice it for best melting?
A: Shredded cheese melts faster and more evenly because of the increased surface area. Slices can work and provide neat layers, especially for thicker cheeses. For the most consistent melt, shred a block of cheese and spread it evenly across the bread.
Final Thoughts
This sun-dried tomato pesto grilled cheese is proof that small upgrades (a flavorful pesto, a good melting cheese, and proper heat) make a classic feel new again.
Try it as written first, then experiment with cheeses and add-ins until you find your perfect combo.
Conclusion
For another take on sun-dried tomato and bacon flavor, see this savory version from Oh Sweet Basil.
If you want a close comparison recipe to learn additional assembly tricks, check out the detailed sandwich walkthrough at Closet Cooking.
For budget-friendly ingredient swaps and a practical home-cook perspective, read the helpful notes at Budget Bytes.
Please leave a star rating in the recipe card below and pin this to your favorite sandwich board on Pinterest if you loved it.
Sun-Dried Tomato Pesto Grilled Cheese
Ingredients
For the Sandwich
- 4 slices Sourdough bread (or your choice) Choose a sturdy bread like sourdough for structure and tang.
- 1 cup Shredded cheese (mozzarella, cheddar, or your preference) Shred your own cheese for better melt quality.
- 1/2 cup Sun-dried tomato pesto Look for quality pesto with real sun-dried tomato pieces.
- 2 tablespoons Butter or olive oil Use clarified butter for higher-heat grilling.
Instructions
Preparation
- Spread a generous layer of sun-dried tomato pesto on one side of each slice of bread.
- Place the cheese on the untopped side of one slice of bread, then top with the other slice so the pesto is facing out.
Cooking
- Heat a skillet over medium heat and add a thin layer of butter or oil.
- Once the pan is hot, place the sandwich in the skillet and press down lightly with a spatula. Grill until the bottom is golden brown, about 3 to 4 minutes.
- Flip and grill the other side until golden and the cheese is fully melted.
Serving
- Remove the sandwich from the heat and let it rest for 1 minute; then slice and enjoy.
