Sun-Dried Tomato Pesto Grilled Cheese – A Bold Twist on a Classic
Hey there, cheese-loving friend! Have you ever woken up thinking, “I desperately need a gooey grilled cheese but I also sort of want to show off—maybe just to myself?” That’s exactly how this sun-dried tomato pesto grilled cheese came to life in my kitchen. There I was, peering into the fridge, when I spotted leftover sun-dried tomatoes and a chunk of parmesan daring me to get creative. Honestly, I think my best ideas come when I’m just trying to clean out the fridge (though my kids say otherwise), and this was one of those days. Plus, I still remember the first time I made this combo—the smell alone had me grinning like a Cheshire cat. Oh, don’t leave the room while it’s cooking, by the way; it somehow has the sneaky ability to burn itself in half a second if you look away. Ask me how I know.
Why I Never Get Tired of This Melty Marvel
I make this whenever I want to feel a bit fancy without actually doing anything difficult. My family goes absolutely bonkers for this (especially when I let them dip it in tomato soup—my youngest calls it ‘cheese boat’ for reasons known only to her). This is one of those sandwiches where the pesto pretty much sticks to everything, so you might end up with green fingers. Annoying? Sure, but that’s part of the fun for me. And, okay, full confession: the first time I tried it, the bread was a little more ‘black tie-optional’ than golden brown. But that’s what extra cheese is for, right?
Here’s What You’ll Need (and Some Lazy Swaps)
- Bread: Sourdough is my favorite (crunchiest crust ever), but any sturdy bread will do. My best friend swears by ciabatta, and honestly, even regular sandwich bread will work if you’re in a pinch.
- Sun-Dried Tomato Pesto: I make my own when I’m feeling like an overachiever (for a solid recipe, check Bon Appétit’s version). But in a hurry, a store-bought jar is a lifesaver. Grandma claimed homemade tastes better, but not everyone has the time, or the will, to bust out the food processor, let’s be real.
- Cheese: Mozzarella, provolone, or even a bit of sharp cheddar for extra tang. I throw in some parmesan if I want to feel, you know, just a little bit posh.
- Butter: Salted or unsalted. I use whatever happens to be soft enough to spread without tearing the bread to bits.
- Optional: A handful of baby spinach (because sometimes I pretend I’m being healthy), a scattering of red pepper flakes, or a dash of cracked black pepper. I even tried feta once—wasn’t my thing, too salty, but you do you.
Alright, Let’s Get Toasty (The Directions or, How I Actually Do This)
- First, slap (not too hard, but don’t be shy, either) a generous bit of softened butter on one side of each bread slice. Don’t bother being precious about it; you want full coverage.
- On the unbuttered side, layer a nice spoonful or two of sun-dried tomato pesto; spread it out but don’t stress too much if it feels lumpy. This is where I usually sneak a taste—who’s watching?
- Scatter your cheese: mozzarella for meltiness, provolone for flavor, and maybe—if you’re feeling wild—a bit of parmesan. Pack it in so the edges get those crispy cheese bits (my favorite part, hands down).
- Top with spinach or a sprinkle of black pepper, if you like. Or not. It’s your sandwich. Put the second slice of bread on, butter side up, and press it down just enough so it knows you’re serious.
- Heat a nonstick pan or griddle over medium (ish) heat. If you’re like me and have zero patience, this is where things can go sideways because truly, it’s so tempting to crank the heat. But don’t—you want a slow golden crust, not a smoky kitchen. Trust me; I learned the hard way.
- Lay the sandwich in the pan and cook till the underside is all golden brown and crispy—probably 3-4 minutes, but I tend to go by smell. (If it smells like toast, it’s close!) Flip, carefully; the cheese will be gooey. This is fine. Cook the other side until it matches the first—by now your kitchen will smell exactly like something that should be on a travel food show.
- Let it rest for a sec before slicing. The first time I made this, I cut in too soon and everything slid out like molten cheese lava. I mean, it still tasted amazing—but, yeah, patience.
Things I’ve Discovered the Hard Way (Notes)
- The sun-dried tomato pesto seems to go further than expected, so don’t pile it on like you would jelly—unless you want a tomato tsunami.
- Some brands of mozzarella are way wetter than others; if you get a super wet one, just pat it dry first. (I’ve had a few soggy bottoms!)
- Actually, I find it works better if you grate cheese yourself rather than those pre-shredded bags, but I admit I grab the bag when I’m tired.
Variations I’ve Toyed With (And The One I’d Skip Next Time)
- Once tossed in roasted red peppers—came out fantastic, little sweet, little tangy, highly recommend.
- Tried goat cheese instead of mozzarella. Interesting, but waaaay too tangy for my taste buds (your mileage may vary, though; my neighbor raved about it).
- Once got the idea to add chopped olives… and uh, it was a bit much; tasted like an antipasto party gone wrong. I wouldn’t do that again, but hey, life’s for experimenting.
Equipment (But Don’t Panic if You Don’t Have the Fancy Stuff)
- A nonstick frying pan is ideal, but I’ve made this successfully in a regular old skillet or even on a sandwich press thingy from college days—just oil it a bit more.
- A spatula—I use the same one for eggs, grilled cheese, and pancake flipping. Good for the soul. No spatula? Honestly, a sturdy fish slice will work.
How to Store (If You Actually Have Leftovers… Ha!)
Wrap leftovers up in foil and stick in the fridge; it’ll keep a day or two. I think it actually tastes better the next day, cold, like leftover pizza. Though honestly, in my house it never lasts more than a day! If you need to reheat, the oven (180°C/350°F) keeps things crispy—microwave will make it floppy but it’s still tasty.
Serving Suggestions (Aka, What I Eat With It)
Almost always with tomato soup—sometimes straight out of a mug; just perfect for dunking, especially if it’s blustery outside. Or, when I’m feeling like I want something green on the table, a peppery arugula salad does the trick. And no shame if you eat it standing at the counter (I do!).
My Grilled Cheese Wisdom (Learned This the Messy Way)
- I once tried rushing the toasting step and ended up with raw cheese in the middle and burnt bread. Big mistake—now I always keep the heat medium, even when I’m impatient.
- If the cheese explodes out the sides, that’s okay; the crispy bits are the best part, honestly—and yes, it’s a little messy to clean up, but worth it.
Grilled Cheese FAQs (People Actually Ask Me These!)
- Can I use regular pesto instead of sun-dried tomato? Yep! Totally works, just tastes more ‘classic’—sometimes I do half and half if I can’t decide.
- What’s the best bread for this? Something sturdy—sourdough or Italian. But hey, I’ve even used gluten-free bread (see this one I found) and it holds up pretty well. I wouldn’t try brioche though; too sweet for my liking.
- Can I make it vegan? You sure can; I’ve used vegan cheese and olive oil spread. It’s still melty and good, though a bit different, of course.
- How do you keep it crispy? Don’t overdo the pesto layer, and resist the urge to crank up the heat. (I know it’s tempting, but every time I’ve tried, it just turns into charcoal.)
- Is it good cold? Actually, yes; I like how the flavors mellow (and I sometimes sneak it from the fridge at midnight, no regrets).
Bit of a side note: The first time I made this, I got so distracted watching an old episode of Masterchef that I almost let the whole thing go up in smoke. If you tend to get sidetracked, set a timer—or just stay in the kitchen and enjoy the toasty, cheesy scent. Happy cooking!
Ingredients
- 4 slices sourdough bread
- 4 tablespoons sun-dried tomato pesto
- 4 ounces mozzarella cheese, sliced
- 2 ounces sharp cheddar cheese, sliced
- 2 tablespoons unsalted butter, softened
- 1 tablespoon grated Parmesan cheese
- 4-6 sun-dried tomatoes in oil, chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
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1Spread 1 tablespoon of butter on one side of each bread slice.
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2On the unbuttered side of two bread slices, spread sun-dried tomato pesto evenly.
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3Layer mozzarella, cheddar, and chopped sun-dried tomatoes over the pesto. Season with black pepper, and sprinkle with Parmesan cheese.
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4Top each with the remaining bread slices, buttered side facing out.
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5Heat a skillet over medium heat. Cook sandwiches for 3-4 minutes per side, pressing down gently, until bread is golden and cheese is melted.
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6Slice and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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