Save Pin There's something about the smell of basil hitting a hot skillet that stops me mid-thought every single time. Years ago, I made this pesto grilled cheese almost by accident—I had fresh mozzarella, some good bread, and a jar of pesto I wasn't sure what to do with, so I threw them together between two buttered slices and watched the magic happen. The sun-dried tomatoes came later, a friend's suggestion after tasting it, and suddenly this sandwich became the thing I crave on ordinary Tuesdays.
I made these for my roommate on a rainy afternoon when we were both tired and hungry, and she asked for the recipe before she'd even finished eating. That's when I knew it wasn't just good—it was the kind of sandwich that makes people feel looked after, even when it takes less time than ordering takeout would.
Ingredients
- Sourdough or country bread: Four thick slices give you structure that won't collapse when the cheese melts, and the slight tang in sourdough plays beautifully with the basil.
- Fresh mozzarella: One hundred twenty grams, sliced thin enough to melt evenly—this is where the creaminess comes from, nothing processed or rubbery.
- Basil pesto: Two tablespoons of good pesto, whether homemade or from a jar you trust, because this is the soul of the sandwich.
- Sun-dried tomatoes in oil: Four to six slices, drained well so they don't make the bread soggy, bringing sweetness and texture.
- Unsalted butter: Two tablespoons, softened, for that golden crust that keeps everything from sticking to the pan.
Instructions
- Build your base:
- Lay out all four bread slices and spread a tablespoon of pesto on two of them, using the back of your knife to get it into all the corners. The pesto should be thin enough that it doesn't squeeze out when you bite into it later.
- Layer the fillings:
- Scatter the mozzarella slices over the pesto, then arrange the sun-dried tomatoes on top so every bite has a piece. The cheese will cushion everything and keep the tomatoes from sliding around.
- Seal the sandwiches:
- Top each one with a plain bread slice, pressing gently so everything holds together without compressing the cheese.
- Butter the outside:
- Spread a thin, even layer of softened butter on both outer surfaces of each sandwich—this is what makes the crust golden and crispy, so don't skip it.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium-low heat and let it warm for about a minute so the butter doesn't brown too fast before the cheese melts.
- First side down:
- Place each sandwich buttered-side down into the warm skillet and listen for a gentle sizzle, then cook for three to four minutes until golden brown and crispy. You can peek underneath after three minutes if you're nervous.
- Flip and finish:
- Butter the top side of each sandwich, use your spatula to flip it over carefully, and cook for another three to four minutes while pressing down gently with the spatula to help the cheese meld. You're done when both sides are golden and the cheese is completely melted inside.
- Rest and serve:
- Let the sandwiches sit on a cutting board for one minute before slicing diagonally—this keeps all that melted cheese from running out immediately. Serve while still warm so the mozzarella is still creamy.
Save Pin My neighbor tasted this once and now calls me whenever she has leftover pesto, which has happened more times than I can count. There's something humble about making someone happy with melted cheese and bread, something that feels more generous than it should.
Why Fresh Mozzarella Changes Everything
The first time I made this with regular mozzarella, it wasn't bad, but it was dense and waxy and missed all the delicate flavor you're actually after. Fresh mozzarella has this gentle quality that lets the pesto and sun-dried tomatoes shine instead of overwhelming them, and it melts into something almost custard-like instead of turning into a rubber band. If you can only find mozzarella in blocks, let it come to room temperature first so it melts faster and more evenly in the pan.
The Art of Not Oversaturating Your Bread
Sun-dried tomatoes in oil are wonderful, but that oil will absolutely soak into your bread if you're not careful, turning it from crispy into something that feels vaguely damp. The trick is draining them really well on a paper towel before you use them, and if you're nervous, you can even pat them with a fresh paper towel right before assembly. This one small step is the difference between a sandwich that stays crispy all the way through and one that gets progressively softer as you eat it.
Simple Additions That Transform It
I've learned that this sandwich is a blank canvas if you want it to be, and the best part is how it invites you to play around. A few leaves of fresh spinach or peppery arugula add brightness, or you could swap the mozzarella for provolone if you want something sharper and more complex. Some mornings I sprinkle a little grated Parmesan on the buttered outside before it hits the skillet, which creates an extra crispy, almost nutty crust that's honestly dangerous.
- Arugula or baby spinach takes it from comforting to almost refined if you want to feel fancy at lunch.
- A tiny pinch of red pepper flakes scattered inside adds heat without changing the whole personality of the sandwich.
- Serving it alongside a simple tomato soup or green salad makes it feel like an actual meal instead of just a sandwich.
Save Pin This sandwich has become my answer to the question of what to cook when there's not much time but you want something that tastes like you cared. It's the kind of recipe that reminds you that simple ingredients handled with a little attention are all you really need.
Recipe FAQs
- → What type of bread works best?
Sourdough or country-style bread provides a sturdy base and crisp crust that complements the melted fillings well.
- → Can I substitute the mozzarella?
Provolone or fontina are great alternatives, offering different textures and flavors while maintaining a creamy melt.
- → How do I prevent the bread from burning?
Cook on medium-low heat and butter the outside evenly to achieve a golden crust without burning.
- → Is it possible to add greens?
Yes, adding fresh baby spinach or arugula inside adds a fresh, peppery bite that balances the richness.
- → Can I make pesto at home?
Homemade basil pesto brings vibrant herbal notes, but store-bought pesto works well for convenience.