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Pesto Grilled Cheese

Pesto grilled cheese with a golden, crisp sourdough crust and a gooey mozzarella center. Basil pesto melts into the bread while sun-dried tomatoes add chewy, tangy pops in every bite.
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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
 

Assemble the sandwiches
  1. Spread the softened butter on the outside of each bread slice, making sure the full edges are coated for browning.
  2. Spread pesto generously on the inside (unbuttered) side of all four slices so it fully covers the bread surface.
  3. Layer the mozzarella slices and sun-dried tomatoes on two of the pesto-covered slices, keeping an even layer for melting.
  4. Top with the remaining two bread slices, pesto-side in and buttered-side out, to form two sandwiches.
Grill and melt
  1. Heat a skillet over medium-low heat and cook the sandwiches for 4–5 minutes per side, pressing gently as they toast for a deep golden crust.
  2. Continue cooking until the cheese is fully melted, then slice in half and serve immediately to keep the interior gooey.

Notes

For extra melt, press gently but avoid shredding the crust, and cook on medium-low so the pesto doesn’t burn. Store leftovers in the fridge up to 2 days and reheat in a skillet over low heat until warmed through; freezing is not recommended for best texture. For a dairy-reduced option, use plant-based mozzarella slices and basil pesto, then grill the same way for a similar gooey pull.