Sun-Dried Tomato Pesto Grilled Cheese
A warm, golden sandwich that smells like sunshine and basil—this Sun-Dried Tomato Pesto Grilled Cheese is the kind of comfort food that arrives with a little ceremony. The first bite gives you a symphony of textures: the crisp, buttery crust yielding to gooey, slightly stringy mozzarella; the pesto brings bright, herby notes with a gentle, tangy sweetness from sun-dried tomatoes; and a subtle roasted garlic finish lingers on the palate. It’s savory, a touch indulgent, and utterly nostalgic—the culinary equivalent of a cozy hug on a plate.
This sandwich is perfect for rushed weekday lunches when you want something quick but satisfying, for lazy weekend brunches with a steaming mug of coffee, or as a crowd-pleasing snack at gatherings. It’s also a fantastic way to elevate simple ingredients into something that feels special for festive seasons or family movie nights.
Dish Snapshot
- Prep Time: 5 minutes
- Cook Time: 6–8 minutes (about 3–4 minutes per side)
- Total Time: 11–13 minutes
- Servings: 1 sandwich (serves 1)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Per serving (one sandwich). These values are estimates calculated from standard ingredient profiles using USDA FoodData Central numbers and typical commercial pesto brands. Actual values vary by bread type, pesto recipe, and cheese brand.
- Calories: ~590 kcal
- Protein: ~18 g
- Carbohydrates: ~29 g
- Total Fat: ~42 g
- Saturated Fat: ~15 g
- Fiber: ~2 g
- Sodium: ~800 mg
Note: Nutrition estimates were referenced from USDA FoodData Central. For personalized dietary advice (e.g., sodium limits), consult resources such as the Mayo Clinic or a registered dietitian.
Why You’ll Love It
This sandwich combines irresistible flavor and effortless comfort. The sun-dried tomato pesto delivers an aromatic, tangy twist that turns a simple grilled cheese into a sophisticated flavor experience—perfect for when you want something familiar but a bit elevated. It’s easy enough for a quick solo meal, yet flavorful and pretty enough to serve at casual gatherings. The melty mozzarella provides that nostalgic, stretchy texture we crave, while the pesto adds herbaceous brightness and savory complexity. If you enjoy nostalgic comfort food with a gourmet nudge, this is a must-try.
How to Make Sun-Dried Tomato Pesto Grilled Cheese
Ingredients
- 2 slices of bread (your choice: sourdough, white, whole wheat)
- 2 tablespoons sun-dried tomato pesto
- 2 slices mozzarella cheese (or ~56 g total)
- Butter for spreading (about 1 tablespoon total)
Optional ingredients and substitutions:
- Swap mozzarella for provolone, fontina, or a sharp cheddar for stronger flavor
- Use olive oil in place of butter for a lighter crisp
- Make it vegan: use vegan mozzarella slices and a plant-based spread instead of butter
- Use gluten-free bread for a GF option
Step-by-step Instructions
- Spread butter on one side of each slice of bread.
- On the unbuttered side of one slice, spread the sun-dried tomato pesto evenly.
- Layer the mozzarella cheese on top of the pesto.
- Place the second slice of bread on top, buttered side up.
- Heat a skillet over medium heat and cook the sandwich for 3–4 minutes on each side until the bread is golden brown and the cheese is melted.
- Serve hot.
Practical tips
- Preheat the skillet properly so the bread crisps without the cheese taking too long to melt.
- Use medium heat—too hot and the bread will burn before the cheese is molten; too low and the bread may become overly greasy.
- Press gently with a spatula while cooking to encourage even melting.
- If your cheese isn’t melting quickly, cover the skillet for a minute to trap heat and speed melting.
Best Pairings
- Classic sides: tomato soup, a crisp green salad, or a bowl of roasted tomato bisque.
- Beverages: hot coffee or tea for a breakfast/brunch vibe; a chilled lemonade or light beer for lunch.
- Snacks: pickles or olives to cut through the richness; a small fruit salad for contrast.
- Presentation tip: slice the sandwich diagonally and arrange on a wooden board with a ramekin of extra pesto for dipping.
Shelf Life & Storage
- Room temperature: Best eaten immediately. If left at room temperature, consume within 2 hours for food safety and quality.
- Refrigeration: Store cooled sandwiches in an airtight container or wrapped in foil for up to 2 days. Reheat in a skillet or oven (350°F/175°C) to restore crispness; microwave reheating will melt the cheese but can make the bread soggy.
- Freezer: You can freeze assembled (but uncooked) sandwiches wrapped tightly in foil for up to 1 month. Cook from frozen in a preheated skillet with a lid, adding a minute or two per side, or thaw overnight in the fridge before cooking.
Chef’s Advice
- Best bread choices: Sourdough, country-style, or a sturdy whole-grain loaf hold up well to the buttery pan and melting cheese. Very thin bread can get soggy.
- Cheese melt factor: For maximum stretch and melt, choose low-moisture mozzarella or combine mozzarella with a bit of fontina.
- Pesto control: If your sun-dried tomato pesto is very oily, blot slightly with a paper towel to avoid a greasy sandwich.
- Even toasting: Use a skillet that conducts heat well (cast iron or heavy-bottom stainless) for consistent browning.
Creative Twists
- Caprese-style: Add thin tomato slices and fresh basil leaves before grilling; drizzle a teaspoon of balsamic reduction after cooking.
- Protein boost: Add thinly sliced grilled chicken or prosciutto for a heartier sandwich.
- Herby garlic butter: Mix minced garlic and chopped parsley into the butter before spreading for an extra aromatic crust.
- Vegan makeover: Use plant-based mozzarella and a dairy-free spread; choose a robust sun-dried tomato pesto made without cheese or swap in a nut-based vegan pesto.
Recipe Q&A
Q: Can I use store-bought sun-dried tomato pesto?
A: Yes—store-bought pesto is convenient and tasty. Choose one with good-quality olive oil and sun-dried tomatoes. If it’s very oily, blot before spreading.
Q: My cheese isn’t melting—what should I do?
A: Lower the heat slightly and cover the skillet for 30–60 seconds to trap heat and melt the cheese without burning the bread.
Q: How do I make this healthier?
A: Use whole-grain bread, a light hand with butter (or substitute olive oil spray), and part-skim mozzarella. You can also add vegetables (spinach, roasted peppers) to increase fiber.
Q: Can I prepare this ahead for a crowd?
A: Assemble sandwiches and store them wrapped in the fridge for a few hours. Cook just before serving for best texture. You can also cook and reheat in the oven to restore crispness.
Q: What should I do with leftovers?
A: Refrigerate leftover sandwiches and reheat in a skillet or oven. Slice and serve with a fresh salad to revive the meal.
Conclusion
Give this Sun-Dried Tomato Pesto Grilled Cheese a try the next time you want an easy, show-stopping sandwich. If you’d like recipe inspiration or a variation to compare, check out this version on Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto – Once Upon a Chef, or see a budget-friendly take at Pesto Grilled Cheese with Sun Dried Tomatoes – Budget Bytes. Share your photos, modifications, and favorite pairings—I’d love to see how you make this sandwich your own.
Print
Sun-Dried Tomato Pesto Grilled Cheese
- Total Time: 13 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A warm, golden sandwich with sun-dried tomato pesto and gooey mozzarella, perfect for a comforting meal.
Ingredients
- 2 slices of bread (your choice: sourdough, white, whole wheat)
- 2 tablespoons sun-dried tomato pesto
- 2 slices mozzarella cheese (or ~56 g total)
- Butter for spreading (about 1 tablespoon total)
Instructions
- Spread butter on one side of each slice of bread.
- On the unbuttered side of one slice, spread the sun-dried tomato pesto evenly.
- Layer the mozzarella cheese on top of the pesto.
- Place the second slice of bread on top, buttered side up.
- Heat a skillet over medium heat and cook the sandwich for 3–4 minutes on each side until the bread is golden brown and the cheese is melted.
- Serve hot.
Notes
Best eaten immediately, but can be stored and reheated for later. Pair with classic sides like tomato soup or salads.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 590
- Sugar: 4g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
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