If you’re craving comfort food with a gourmet twist, this Sun-Dried Tomato Pesto Grilled Cheese delivers molten cheese, tangy tomatoes, and herby richness in every bite. It’s the kind of grilled cheese that feels restaurant-worthy, but comes together in your own kitchen in under 15 minutes.
Picture thick, buttery sourdough turning shatteringly crisp in the pan while ribbons of mozzarella and provolone melt around a punchy sun-dried tomato pesto. This is not the grilled cheese you grew up with, it’s a grown-up, flavor-packed upgrade that still gives full nostalgic vibes. For step-by-step visuals, pair this recipe with overhead process photos or a quick skillet video clip.
Table of Contents
Why You’ll Love This Sun-Dried Tomato Pesto Grilled Cheese
This Sun-Dried Tomato Pesto Grilled Cheese layers together bold Mediterranean flavors with familiar grilled cheese comfort. Sun-dried tomatoes bring concentrated sweetness and acidity, basil pesto adds freshness, and plenty of melty cheese ties it all together.
The balance of salty, tangy, and creamy makes this sandwich feel special enough for a casual date night, yet simple enough for a weeknight lunch. Add a side salad or tomato soup and you’ve built a full, cozy meal in almost no time. It’s also easy to scale up for a family or a crowd.
For best results, capture this sandwich with a dramatic cheese pull photo or a close-up of the sun-dried tomato pesto layer those shots are irresistible on social and in recipe cards.
Ingredients for Sun-Dried Tomato Pesto Grilled Cheese
You only need a handful of ingredients to build deeply flavorful Sun-Dried Tomato Pesto Grilled Cheese sandwiches. Quality matters here, so use the best bread, cheese, and pesto you can find.
For the Sandwiches
- 8 slices sourdough bread (about 1/2-inch thick)
- 4 tablespoons unsalted butter, softened (plus more as needed)
- 1 cup shredded low-moisture mozzarella cheese
- 1 cup shredded provolone or fontina cheese
For the Sun-Dried Tomato Pesto
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 1/4 cup prepared basil pesto
- 2 tablespoons grated Parmesan cheese
- 1 small garlic clove, roughly chopped
- 2–3 tablespoons extra-virgin olive oil (as needed to loosen)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Pinch of fine sea salt, to taste
- Freshly ground black pepper, to taste
Sun-Dried Tomato Pesto Grilled Cheese Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 sandwiches
Calories: ~520 kcal per sandwich
Ingredients
Sun-Dried Tomato Pesto
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 1/4 cup basil pesto
- 2 tablespoons grated Parmesan cheese
- 1 small garlic clove, roughly chopped
- 2–3 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Pinch fine sea salt
- Freshly ground black pepper
Grilled Cheese Sandwiches
- 8 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 1 cup shredded low-moisture mozzarella cheese
- 1 cup shredded provolone or fontina cheese
Step-by-Step Instructions
- Make the sun-dried tomato pesto. In a food processor, add the sun-dried tomatoes, basil pesto, Parmesan, and garlic. Pulse until finely chopped. With the motor running, drizzle in 2 tablespoons olive oil, adding an extra tablespoon if needed until the mixture is spreadable but still thick. Season with red pepper flakes, salt, and black pepper to taste.
- Prepare the bread. Lay out the sourdough slices on a cutting board. Spread a thin, even layer of softened butter over one side of each slice, this will be the outside of the Sun-Dried Tomato Pesto Grilled Cheese as it toasts in the pan.
- Layer the fillings. Flip 4 slices so the unbuttered side faces up. Spread each with 1–2 tablespoons of sun-dried tomato pesto. Top with an even layer of mozzarella and provolone (about 1/2 cup cheese per sandwich). Cap each with a second slice of bread, buttered side facing out.
- Preheat the pan. Heat a large nonstick or cast-iron skillet over medium heat. Give it a minute or two to come to temperature; a properly heated pan ensures the bread crisps while the cheese melts.
- Grill the sandwiches. Place 1–2 sandwiches in the skillet, being careful not to overcrowd. Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is fully melted. Adjust the heat as needed to prevent scorching.
- Repeat and rest. Transfer finished sandwiches to a wire rack or cutting board and let them rest for 1–2 minutes. Repeat with remaining sandwiches, adding a small knob of butter to the pan if it looks dry.
- Slice and serve. Slice each Sun-Dried Tomato Pesto Grilled Cheese on the diagonal for a dramatic cheese pull. Serve immediately with tomato soup, a simple green salad, or chips.
Notes
- Use low-moisture cheeses to avoid a soggy sandwich.
- Drain sun-dried tomatoes well so the pesto stays thick and spreadable.
- A cast-iron skillet gives the best golden crust for this Sun-Dried Tomato Pesto Grilled Cheese.
Substitutions & Dietary Swaps
One of the best parts of this Sun-Dried Tomato Pesto Grilled Cheese is how easily it adapts to different diets and ingredients you have on hand.
Bread Options
- Gluten-free: Use your favorite sturdy gluten-free sandwich bread; toast it lightly before assembling if it’s very soft.
- Whole grain: Swap sourdough for whole wheat or multigrain bread for extra fiber and nuttiness.
- Brioche or Italian bread: For an ultra-indulgent grilled cheese, fluffy brioche is heavenly with sun-dried tomato pesto.
Cheese Swaps
- Cheddar: Sharp white cheddar adds bite and works beautifully with the sweet-tart tomatoes.
- Gruyère: For a French-leaning twist, Gruyère adds nutty depth to the Sun-Dried Tomato Pesto Grilled Cheese.
- Dairy-free: Use a high-quality vegan shredded cheese that melts well and dairy-free pesto.
Pesto & Extras
- Nut-free: Choose a nut-free pesto or make your own with pumpkin seeds or sunflower seeds.
- Add greens: Layer in a handful of baby spinach or arugula for freshness.
- Add protein: Thin slices of prosciutto, turkey, or chicken make the sandwich more substantial.
Chef’s Pro Tips
- Low and slow heat: Cook your Sun-Dried Tomato Pesto Grilled Cheese over medium or medium-low heat so the cheese has time to melt before the bread burns.
- Grate your own cheese: Freshly grated cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.
- Even layers: Spread the pesto edge-to-edge and keep cheese in an even layer to avoid dry corners.
- Press gently: A light press with a spatula or grill press encourages that coveted cheese melt without squeezing everything out.
- Rest before slicing: Allowing the sandwich to rest for a minute helps the cheese thicken slightly, giving you a cleaner cut and a perfect cheese pull for photos.
Make Ahead, Storage & Reheating
Make Ahead
- Prepare the sun-dried tomato pesto up to 5 days in advance and store in an airtight jar in the refrigerator.
- Pre-shred cheese and keep it chilled for quick assembly.
- Assemble sandwiches up to 4 hours ahead and refrigerate, tightly wrapped, then cook just before serving.
Storage
- Leftover Sun-Dried Tomato Pesto Grilled Cheese is best eaten fresh, but can be cooled, wrapped, and refrigerated for up to 2 days.
- Store in an airtight container lined with paper towels to absorb excess moisture.
Reheating
- Skillet: Reheat over medium-low heat for 3–4 minutes per side, covering the pan to help remelt the cheese.
- Oven or toaster oven: Warm at 350°F (175°C) for 8–10 minutes on a wire rack.
- Avoid the microwave: It can make the bread rubbery and the Sun-Dried Tomato Pesto Grilled Cheese soggy.
Troubleshooting & Common Mistakes
- Bread browns too quickly: Your heat is too high. Lower the temperature so the cheese can melt gently inside the Sun-Dried Tomato Pesto Grilled Cheese.
- Cheese isn’t melting: Cover the pan to trap steam, or add an extra minute or two of cook time over lower heat.
- Soggy or greasy sandwich: Use just enough butter to coat the bread, and drain sun-dried tomatoes well before making the pesto.
- Filling oozes out: Don’t overfill the sandwich; keep cheese and pesto in an even, moderate layer.
- Bland flavor: Taste the pesto and adjust salt, pepper, and Parmesan. This Sun-Dried Tomato Pesto Grilled Cheese relies on well-seasoned pesto for big flavor.
Flavor Pairings & Serving Suggestions
The bold flavors in Sun-Dried Tomato Pesto Grilled Cheese pair beautifully with bright, fresh sides and simple sips.
Simple Side Ideas
- Classic tomato soup or roasted red pepper soup
- Crisp green salad with lemon vinaigrette
- Marinated olives or a simple antipasto plate
- Roasted cherry tomatoes or balsamic-glazed vegetables
Beverage Pairings
- Light, crisp white wine like Pinot Grigio or Sauvignon Blanc
- Italian-style lager or a pale ale
- Sparkling water with lemon for a non-alcoholic option
Pairing Recipes From Our Website
- Creamy Roasted Tomato Basil Soup
- Lemon Arugula Salad with Parmesan
- Herby Rosemary Focaccia
- Marinated Olive Antipasto Plate
- Balsamic Roasted Vegetables
Sun-Dried Tomato Pesto Grilled Cheese
Ingredients
Equipment
Method
- In a food processor, combine sun-dried tomatoes, basil pesto, Parmesan, and garlic. Pulse to chop, then drizzle in olive oil until spreadable. Season to taste.
- Butter one side of each sourdough slice.
- Spread pesto on unbuttered sides, then layer mozzarella and provolone. Top with remaining bread slices, buttered side out.
- Heat a skillet over medium heat. Cook sandwiches 3–4 minutes per side until golden and melty.
- Rest 1 minute, slice, and serve warm.
Notes
Sun-Dried Tomato Pesto Grilled Cheese FAQs
Can I use jarred sun-dried tomato pesto instead of making my own?
Yes, you can use a high-quality jarred pesto to simplify this Sun-Dried Tomato Pesto Grilled Cheese. Taste and adjust with extra Parmesan or garlic if needed.
What’s the best bread for Sun-Dried Tomato Pesto Grilled Cheese?
A sturdy, flavorful bread like sourdough or country loaf works best. It holds up to the pesto and cheese while crisping beautifully.
Can I bake these sandwiches instead of pan-frying?
Yes. Assemble the sandwiches, place on a parchment-lined sheet, and bake at 400°F (200°C) for 8–10 minutes, flipping once, until golden and melty.
How do I make this recipe vegetarian?
This Sun-Dried Tomato Pesto Grilled Cheese is naturally vegetarian if your pesto and Parmesan are made with vegetarian rennet. Check labels or use a vegetarian Parmesan-style cheese.
Can I freeze grilled cheese sandwiches?
You can freeze assembled, uncooked sandwiches tightly wrapped for up to 1 month. Cook from frozen over medium-low heat, adding a few extra minutes per side.
Can I add meat to this grilled cheese?
Absolutely. Thin layers of prosciutto, salami, or roasted turkey pair beautifully with the sun-dried tomato pesto in this grilled cheese.
How spicy is this sandwich?
The heat level is mild as written. Add more crushed red pepper flakes in the pesto for a spicier Sun-Dried Tomato Pesto Grilled Cheese.
Bring Gourmet Comfort Home
With its crispy golden crust and rich, tangy filling, this Sun-Dried Tomato Pesto Grilled Cheese proves that comfort food can still feel elevated. A few simple upgrades sun-dried tomato pesto, good bread, and melty cheese, turn an everyday sandwich into a repeat-worthy favorite.
Save this recipe, share it with fellow grilled cheese lovers, and don’t forget to snap a photo of your Sun-Dried Tomato Pesto Grilled Cheese in all its melty glory. When you’re ready for the next cozy meal, come back and explore more of our sandwich and soup pairings.