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Pesto Grilled Cheese

Pesto grilled cheese with basil pesto and melted mozzarella gets a deep golden crust on sourdough. Layer sun-dried tomatoes for a gooey, savory interior with green pesto peeking through.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pesto grilled cheese
  • 4 sourdough bread Thick slices.
  • 4 tbsp basil pesto Store-bought or homemade.
  • 6 oz fresh mozzarella Sliced.
  • 0.25 cup sun-dried tomatoes in oil Drained.
  • 2 tbsp butter Softened.

Equipment

  • 1 cast iron skillet

Method
 

Prep the sandwiches
  1. Spread softened butter on the outside of each bread slice, creating a buttered exterior for browning.
  2. Spread basil pesto generously on the inside (unbuttered) side of all four bread slices.
  3. Layer sliced fresh mozzarella and drained sun-dried tomatoes on two of the pesto-covered slices.
  4. Top with the remaining two bread slices, placing pesto-side in and buttered-side out.
Grill until gooey and golden
  1. Heat a skillet over medium-low heat, then place the sandwich in the skillet and cook for 4–5 minutes per side, pressing gently.
  2. Flip and continue cooking for 4–5 minutes per side, until deep golden brown and the cheese is fully melted.
  3. Slice in half and serve immediately to keep the mozzarella gooey.

Notes

For the best cheese pull, press gently but don’t smash the sandwich—medium-low heat helps the mozzarella melt without burning the pesto. Store leftovers in the fridge up to 2 days and rewarm in a skillet over medium-low until hot; freeze only if needed, though the texture may soften after thawing. For a lighter option, use part-skim mozzarella and a reduced-fat butter substitute while keeping the same layering method.