Sun-Dried Tomato Pesto Grilled Cheese
A gourmet twist on a childhood favorite, this grilled cheese features tangy sun-dried tomato pesto paired with gooey melted cheese and crispy, buttery bread.
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.
Notes
For a cozy night in, pair with tomato soup or a salad. You can make several at once and reheat gently. Leftover sandwiches can be stored in the fridge for up to 3 days; reheat gently to preserve crispness.