Pesto Grilled Cheese Twist (Print)

Golden toasted bread layered with creamy mozzarella, basil pesto, and tangy sun-dried tomatoes.

# Ingredients:

→ 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

# Instructions:

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

# Pro Tips:

01 -
  • The pesto brings an herbaceous brightness that turns a comfort food into something you actually look forward to.
  • Fresh mozzarella melts into silky pockets while sun-dried tomatoes add a concentrated sweetness that plays beautifully against the basil.
  • It comes together in less than 20 minutes, making it perfect for when you want something that feels special without the fuss.
02 -
  • Medium-low heat is non-negotiable—too high and the bread chars before the cheese even has a chance to melt, which I learned the expensive way.
  • Letting the mozzarella sit at room temperature for a few minutes before assembling makes it soften and melt faster in the pan.
  • The pesto to cheese ratio matters more than you'd think; too much pesto drowns out the mozzarella, but too little and you're just making a regular grilled cheese.
03 -
  • Toast the bread lightly before assembling if you prefer a sturdier sandwich that holds up better to the fillings.
  • Use a press or another skillet on top of the sandwich while it cooks to apply gentle, even pressure and help the cheese melt faster without burning the bread.
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