Pesto Grilled Cheese Classic (Print Version)

Golden grilled sandwich layered with basil pesto, fresh mozzarella, and tangy sun-dried tomatoes.

# Components:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 4 oz fresh mozzarella, sliced

→ Pesto

03 - 2 tbsp basil pesto (store-bought or homemade)

→ Vegetables

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

→ For Grilling

05 - 2 tbsp unsalted butter, softened

# Directions:

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

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than ordering takeout.
  • The pesto adds a whisper of sophistication without being fussy or complicated.
  • Crispy bread, melted cheese, and tangy tomatoes create the kind of comfort that feels a little bit fancy.
02 -
  • Softened butter spreads without tearing the bread; cold butter will drag and damage the surface.
  • Medium-low heat is non-negotiable—high heat browns the bread before the cheese inside melts, leaving you with a crispy outside and cold cheese inside.
  • Letting the mozzarella come to room temperature before layering it ensures even, fast melting.
03 -
  • Keep your butter softened by leaving it on the counter for 30 minutes before cooking, or grate it straight from cold and let it distribute as the pan warms up.
  • Press the sandwich gently as it cooks—this creates contact between the bread and the pan for better browning and helps the cheese melt more evenly.
  • If the bread is browning too fast, lower the heat slightly; this sandwich is forgiving as long as you give it time to cook through.
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