This Sun-Dried Tomato Pesto Grilled Cheese is the kind of sandwich that makes a hurried weeknight feel like a small celebration. I found this pairing years ago when I had a jar of sun-dried tomato pesto in the fridge and only two slices of bread left. The combination of tangy, slightly sweet pesto with melting mozzarella transformed a simple sandwich into something unexpectedly vibrant and satisfying. It’s perfect when you crave comfort but want a flavor lift — the pesto brings a sun-warmed, savory depth that pairs beautifully with the toasty crust and creamy cheese.

What makes this version special is its balance: the pesto adds acidity and umami, the mozzarella delivers a stretchy, milky center, and a light pat of butter gives the exterior a golden, crisp finish. I often make this when hosting an informal lunch or when I need a quick dinner that still feels thoughtfully prepared. It’s also a dependable recipe for picky eaters — most people who try it end up asking for the recipe. The short ingredient list and fast cook time make it ideal for lazy afternoons, and it’s forgiving enough to adapt with whatever bread or cheese you have on hand.

Ingredients

• Bread (2 slices): Choose sturdy sandwich bread like sourdough, country white, or a thick-cut whole wheat. A tighter crumb holds the filling better and gives a nice chew; I often use a rustic sourdough loaf sliced about 1/2 inch thick for the best texture.
• Sun-dried tomato pesto (2 tablespoons): Look for jarred sun-dried tomato pesto in the refrigerated section or make your own. It should be bright, slightly oily, and garlic-forward. If using a brand, I recommend a high-quality variety with olive oil and real sun-dried tomatoes for authentic flavor.
• Mozzarella cheese (2 slices): Use low-moisture sliced mozzarella for clean melting, or thin slices from a fresh ball if you prefer a creamier melt. About 1.5 to 2 ounces per slice gives the ideal gooey stretch without making the sandwich too soft.
• Butter (1 tablespoon): Unsalted butter is preferred so you can control the salt level, but salted works fine if that’s what you have. Spread thinly and evenly to get a uniform golden crust.
• Optional add-ins: Fresh basil leaves, a few spinach leaves, a light smear of Dijon mustard, or a few thin slices of tomato for extra freshness. These change the character slightly but complement the pesto beautifully.

Instructions

Assemble the Sandwich: Spread 1 tablespoon of sun-dried tomato pesto evenly on the interior side of each slice of bread. This keeps the pesto from seeping into the bread while ensuring full flavor in every bite. Place one slice of mozzarella on top of the pesto on a single slice of bread so the cheese sits directly against the flavored layer. Close the Sandwich: Top with the second slice of bread, pesto side down, aligning the edges for an even cook. Press lightly so the sandwich holds together — a gentle compacting helps the cheese melt into the pesto without squeezing out the filling. Prepare the Pan: Heat a heavy-bottomed skillet or nonstick pan over medium heat. Add 1 tablespoon of butter and let it melt slowly; you want it foaming but not browning. The butter layer should just coat the surface of the pan for even contact and optimal crisping. Medium heat ensures the cheese melts before the bread over-browns. Cook the First Side: Place the sandwich in the skillet and press gently with a spatula. Cook until the bottom is a deep golden brown, about 3 to 4 minutes. Look for an even, caramelized crust — if the bread is browning too quickly, reduce the heat slightly and cover the pan for 30 to 45 seconds to help the cheese begin melting. Flip and Finish: Carefully flip the sandwich and cook the other side for another 3 to 4 minutes, adjusting heat if necessary. If the cheese isn't fully melted by the time the second side is golden, cover the pan for a minute to trap steam and complete the melt without burning the crust. Remove when both sides are golden and the cheese is stretchy and warm. Rest and Serve: Transfer to a cutting board and let the sandwich rest for 1 minute — this allows the cheese to settle slightly and makes slicing neater. Cut diagonally for attractive presentation and serve immediately with your choice of side.

Storage Tips

If you anticipate leftovers, store cut sandwich halves in an airtight container in the refrigerator for up to 2 days. To retain the best texture, reheat in a skillet set to medium-low with a tiny pat of butter or a few drops of oil, covering briefly to ensure the cheese re-melts. Avoid microwaving if you want a crisp crust — the microwave will make the bread soggy. For longer storage, assemble raw (but don’t butter the exterior) and freeze wrapped in plastic and foil for up to 1 month; cook from frozen over low heat, flipping frequently until both sides are golden and the interior reaches a hot, melted state.

Ingredient Substitutions

To make this dairy-free, swap butter for a plant-based spread and use a dairy-free mozzarella alternative — look for brands labeled "melts well." For a gluten-free option, choose a sturdy gluten-free bread that grills well (a thicker cut helps). If you don’t have sun-dried tomato pesto, a thin layer of regular basil pesto mixed with a teaspoon of sun-dried tomato paste works nicely. If you want a sharper profile, replace one slice of mozzarella with provolone or fontina for a bit more tang without overwhelming the pesto.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness, or pair with a warm bowl of tomato soup for classic comfort. Add a small side of pickles or quick marinated olives to introduce brightness. For a heartier meal, add a handful of arugula inside the sandwich after cooking for peppery contrast, or serve alongside roasted vegetables in colder months. Garnish with a few torn basil leaves for an aromatic finish and a pleasant color pop.

Cultural Background

The grilled cheese is a universally loved concept with roots in simple, cheese-toasted-bread fare that became popular in the 20th century as sliced bread and processed cheeses became widely available. Adding sun-dried tomato pesto draws from Mediterranean flavors — sundried tomatoes, olive oil, garlic, and often nuts or cheese blended into a concentrated, umami-rich condiment. Combining these traditions creates a hybrid that keeps the comfort of Americana while borrowing the sunny intensity of Mediterranean pantry staples.

Seasonal Adaptations

In summer, swap in fresh tomato slices and basil for a Caprese twist — add them after cooking to avoid excess moisture. In autumn and winter, include roasted red peppers or caramelized onions for added depth. During the holidays, try a smear of cranberry chutney on one slice for a festive contrast to the pesto, or use leftover roasted vegetables from a holiday spread to make the sandwich extra substantial.

Meal Prep Tips

Assemble several sandwiches without buttering the exterior and store them in the refrigerator for up to 24 hours; butter and grill just before eating. If packing grilled sandwiches for lunch, keep the components separate and toast or grill on site if possible, or reheat gently in a skillet when ready to eat. Use wax paper and a tight container to keep assembled-but-uncooked sandwiches fresh if you plan to cook them later that day.

There’s something wonderfully reassuring about a sandwich that comes together in minutes and tastes like care. Whether you make this for yourself, a friend, or as part of a casual gathering, the sun-dried tomato pesto elevates the ordinary into a small, flavorful pleasure. Enjoy experimenting and making it your own.