This sun-dried tomato pesto grilled cheese has become my go-to comfort lunch and an instant favorite at Feed Cooks. I first made it on a rainy Saturday afternoon when my pantry was low and I had one jar of sun-dried tomato pesto left. The combination of the pesto's concentrated, bright tomato flavor with creamy, milky mozzarella transformed a simple sandwich into something unexpectedly rich and satisfying. The first bite was memorable: a buttery, golden crust yielding to a soft, stringy center dotted with intense tomato and herb notes.

I cherish this sandwich for its ease and the way it elevates ordinary ingredients. It’s the little moments — pulling the hot sandwich from the skillet and watching the cheese stretch — that make it special. I often prepare it for solo lunches, but it’s also a crowd-pleaser for casual dinners or a quick appetizer when guests pop by. Because it relies on pantry-friendly pesto and common cheese, it’s perfect for busy weeknights or a lazy weekend at home.

Ingredients

• Bread: Use two slices of a sturdy loaf like sourdough, country white, or a multigrain sandwich bread. Look for slices about 1/2 inch thick so they toast evenly without burning before the cheese melts. I like King Arthur or local bakery sourdough for its chew and browning potential.
• Sun-dried tomato pesto: Two tablespoons provide concentrated tomato, basil, and olive oil flavor. If bottled, choose one packed in oil for the best spreadability and depth; My go-to brand is Sacla. If using a pesto with chunks, spread more thinly to keep the sandwich balanced.
• Mozzarella: Two slices (about 2 ounces total) of low-moisture mozzarella melt beautifully without releasing too much liquid. You can use fresh mozzarella if you like creamier texture, but pat it dry first to avoid sogginess.
• Butter: One tablespoon for the skillet — salted butter adds seasoning and browning. For a richer flavor, try olive oil blended with a touch of butter (about 1/2 tablespoon each).
• Optional extras: Fresh basil leaves, a light sprinkle of grated Parmesan, or a few thin tomato slices if you want more freshness. These are all optional and will slightly change texture and moisture.

Instructions

Spread the pesto: Lay the two bread slices on a cutting board. Spread about 1 tablespoon of sun-dried tomato pesto evenly on one side of each slice. Ensure a thin, even layer so the pesto warms through without making the bread soggy; if the pesto is oil-packed, you may blot a little on a paper towel first. Assemble with cheese: Place one slice of mozzarella directly on top of the pesto on one slice of bread. If your mozzarella slices are thick, press them slightly to make full contact with the bread so melting is even. Add optional basil leaves or a light sprinkle of Parmesan now if using. Close and butter: Top with the second slice of bread, pesto side down, creating a sandwich. Using the back of a butter knife, spread about 1 tablespoon of softened butter on the outer face of one or both slices; buttering both sides creates a more uniform golden crust. Heat the skillet: Place a heavy skillet or cast-iron pan over medium heat and allow it to warm for 1–2 minutes. Add the butter and let it melt until foamy but not browned. Medium heat ensures the bread crisps slowly while the cheese melts inside. Toast the first side: Place the sandwich in the skillet and press gently with a spatula. Cook undisturbed until the first side is golden brown, about 3–4 minutes. Check the underside after 3 minutes; if it’s browning too quickly, reduce the heat slightly. Flip and finish: Carefully flip the sandwich and cook the second side for another 3–4 minutes, pressing lightly to encourage even melting. Total cook time is around 6–8 minutes depending on your pan and stovetop. Remove when both sides are golden and the cheese is thoroughly melted.

Storage Tips

Because this is best enjoyed hot and melty, store leftovers in the refrigerator only if you plan to re-toast them within 24 hours. Wrap cooled sandwiches tightly in plastic wrap or place in an airtight container to minimize moisture loss. Reheat in a skillet over low heat, covered for 2–3 minutes per side, until warmed through — covering helps the cheese melt without burning the bread. Do not freeze a cooked sandwich: bread texture and cheese integrity degrade. If you want to prep ahead, assemble unbuttered sandwiches with pesto and cheese, wrap tightly, and refrigerate for up to 24 hours before buttering and toasting.

Ingredient Substitutions

Swap mozzarella for provolone or fontina for a bolder, nuttier flavor; cheddar will add sharpness but can be oilier. For dairy-free options, use a plant-based melting slice and vegan butter — expect a slightly different melt and flavor profile. If you don’t have sun-dried tomato pesto, blend 1/4 cup sun-dried tomatoes (oil-packed), 1 tablespoon olive oil, 1 teaspoon lemon juice, a small handful of basil, and a pinch of salt to approximate the flavor. For gluten-free, choose a certified gluten-free bread and pat extra care to toast evenly since some gluten-free loaves brown faster.

Serving Suggestions

Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness, or a bowl of roasted tomato soup for a classic pairing. Garnish with a few fresh basil leaves or a tiny drizzle of extra-virgin olive oil. For a more substantial meal, pair with oven-roasted potatoes or a quick arugula and pear salad. Cut the sandwich diagonally for a restaurant-style presentation and add a small ramekin of extra pesto for dipping.

Cultural Background

Grilled cheese sandwiches have humble roots in mid-20th-century home cooking but borrow from the timeless pairing of bread and cheese found in many cultures. Adding sun-dried tomato pesto brings Mediterranean influences — concentrated tomatoes, olive oil, and basil echo flavors of Italian antipasti and spreadable condiments. This hybrid brings comfort food and bright Mediterranean accents together in an approachable, modern form.

Seasonal Adaptations

In summer, swap sun-dried pesto for a lighter basil pesto and add thin slices of ripe tomato for freshness. In colder months, incorporate roasted red peppers or wilted spinach into the sandwich for added warmth and nutrition. For holiday gatherings, consider adding caramelized onions and a sprinkle of thyme for a festive twist. These small swaps transform the sandwich to match seasonal produce while keeping the quick assembly intact.

Meal Prep Tips

To streamline weekday lunches, assemble sandwiches without butter and store them wrapped in the refrigerator for up to 24 hours. At mealtime, butter the outside and toast in a skillet for 3–4 minutes per side. If you’re prepping several at once, use a griddle on medium-low to toast multiple sandwiches evenly. Use parchment between sandwiches if stacking to avoid sticking, and reheat gently to preserve the golden crust while ensuring the cheese melts through.

This sun-dried tomato pesto grilled cheese is a simple pleasure: quick to make, easy to tweak, and reliably satisfying. I hope you give it a try and make it your own — whether it becomes a weekday staple or a nostalgic treat shared with friends.