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Pesto Grilled Cheese

Pesto grilled cheese with golden sourdough and gooey melted mozzarella, swirled with basil pesto for a bold Italian-American sandwich. Sun-dried tomatoes peek inside for tangy bites and a melty cheese pull in every half.
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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
  

Bread
  • 4 sourdough bread Thick slices for a sturdy, crisp crust.
Pesto and fillings
  • 4 tbsp basil pesto Store-bought or homemade; spread generously for green coverage.
  • 6 oz fresh mozzarella Sliced for even melting and a stretchy interior.
  • 0.25 cup sun-dried tomatoes in oil Drain well to prevent soggy bread.
Toasting
  • 2 tbsp butter Softened so it spreads easily on the outside of the bread.

Equipment

  • 1 cast iron skillet

Method
 

Assemble the sandwiches
  1. Spread the softened butter on the outside of each sourdough bread slice, leaving the inside unbuttered for better pesto adhesion.
  2. Spread the basil pesto generously on the inside (unbuttered) side of all four bread slices.
  3. Layer the sliced fresh mozzarella and 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 skillet over medium-low heat, then place the sandwiches in the pan and cook 4–5 minutes per side, pressing gently to help the cheese melt.
  2. Flip the sandwiches carefully and cook another 4–5 minutes per side until deep golden brown and the cheese is fully melted.
  3. Slice each sandwich in half and serve immediately to keep the interior gooey.

Notes

Pro tip: For the cleanest cheese pull, keep the heat at medium-low and press lightly—too high can brown the crust before the mozzarella fully melts. Store leftover sandwiches covered in the fridge for up to 2 days; reheat in a skillet over low heat until warmed through. Freezing is not recommended because the bread can lose crispness after thawing. Dietary swap: use lactose-free mozzarella for a lactose-reduced version while keeping the same grilling method.