Pesto Grilled Cheese Sandwich (Printable)

Golden bread layered with pesto, mozzarella, and sun-dried tomatoes melted to perfection.

# Ingredient list:

→ 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 - 4–6 sun-dried tomatoes in oil, drained and sliced

→ For Grilling

05 - 2 tbsp unsalted butter, softened

# Step-by-Step Guide:

01 - Arrange bread slices and spread 1 tablespoon of pesto evenly on two of them.
02 - Layer sliced mozzarella and sun-dried tomatoes over the pesto-covered bread slices.
03 - Cover with the remaining bread slices to form sandwiches.
04 - Spread a thin layer of softened butter on the outside of each sandwich.
05 - Warm a nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches buttered side down and cook for 3–4 minutes until golden brown.
07 - Butter the top sides, flip sandwiches, and cook for another 3–4 minutes, pressing gently, until cheese melts 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 an hour in the kitchen when you really spent fifteen minutes.
  • The cheese gets creamy and the bread gets crispy in exactly the right way, no guesswork.
  • Fresh mozzarella melts soft enough that you can taste every layer instead of just tasting cheese.
02 -
  • Don't skip the butter on the outside or rush the heat—it's the difference between a sandwich and a masterpiece, and medium-low is honestly better than medium-high because it gives the cheese time to catch up with the crust.
  • Fresh mozzarella makes or breaks this, because it melts soft and creamy while regular mozzarella just gets rubbery and dense, which defeats the whole purpose.
03 -
  • Make sure your butter is softened before you spread it, because cold butter will tear the bread and warm butter will soak in too fast—sitting on the counter for five minutes gets it perfect.
  • Medium-low heat is genuinely the secret, because rushing on higher heat means you'll get a dark crust before the cheese has time to melt, and then you're eating a hot exterior with cold cheese inside.
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