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Pesto Grilled Cheese

Pesto grilled cheese with basil pesto and melted mozzarella in a golden sourdough crust. This Italian sandwich is pan-griddled until gooey inside, with sun-dried tomatoes tucked in for bursts of tang.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sourdough grilled cheese
  • 4 thick slices sourdough bread about 1-inch thick slices for best crunch
  • 4 tbsp basil pesto store-bought or homemade
  • 6 oz fresh mozzarella sliced
  • 0.25 cup sun-dried tomatoes in oil, drained drain well to prevent sogginess
  • 2 tbsp butter, softened for even browning on the outside

Equipment

  • 1 cast iron skillet

Method
 

Build the sandwiches
  1. Spread softened butter on the outside of each sourdough bread slice to coat the exterior evenly.
  2. Spread basil pesto generously on the inside (unbuttered) side of all four slices.
  3. Layer the sliced fresh mozzarella and the drained sun-dried tomatoes on two of the pesto-covered slices.
  4. Top with the remaining two bread slices, pesto-side in and buttered-side out, to form two sandwiches.
Grill
  1. Heat a cast iron skillet over medium-low heat, then add the sandwiches and cook 4–5 minutes per side, pressing gently with a spatula or by hand.
  2. Continue until the crust is deep golden brown and the mozzarella is fully melted, flipping once halfway through.
  3. Slice each sandwich in half and serve immediately while the cheese pulls.

Notes

For the crispiest exterior, keep the heat at medium-low so the bread browns before the mozzarella fully melts. Store leftovers covered in the fridge up to 2 days; reheat in a skillet over low heat until warmed through. For a vegetarian-friendly swap, this recipe is already vegetarian—choose a dairy-free mozzarella substitute and use plant butter for the same method.