If you’re looking for the ultimate comfort food update, let me introduce you to Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. This isn’t your average childhood grilled cheese—the savory richness of melty cheese gets a sophisticated lift from tangy, umami-packed sun-dried tomato pesto, all nestled between crispy, buttery slices of rustic bread. In just 20 minutes, you’ll have a golden sandwich so craveable you’ll wonder how you ever settled for plain old grilled cheese.
Ingredients You’ll Need
Sometimes the best recipes are built from a handful of standout ingredients, each doing its part to make every bite unforgettable. Here, every element is chosen for taste, melt-factor, and eye-catching color—no filler, just pure deliciousness.
- Sourdough or rustic bread (8 slices): Dense enough to crisp up beautifully and sturdy enough to hold all that gooey filling.
- Unsalted butter (4 tablespoons, softened): Spread on the bread for that essential crunchy, golden exterior.
- Sun-dried tomato pesto (1/2 cup): Adds a vibrant burst of flavor and gorgeous color—you can use store-bought or homemade.
- Sharp cheddar or mozzarella cheese (8 slices): Melts perfectly and balances the tangy pesto with creamy richness.
- Fresh baby spinach (1/2 cup, optional): For a pop of color and a touch of freshness (totally optional, but highly recommended).
How to Make Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
Step 1: Prep the Bread
Start by laying out your slices of sourdough or rustic bread on a flat surface. Grab that softened butter and generously spread it on one side of each slice. This simple step makes sure your sandwiches develop a deep, even golden crust as they cook—trust me, you don’t want to rush it!
Step 2: Add Pesto and Cheese
Flip the bread over so the unbuttered side is facing up (be careful not to get butter on both sides—just one, so the outside gets crispy!). Spread about a tablespoon of sun-dried tomato pesto evenly onto half of the slices. Next, top each of those with two slices of your chosen cheese for that perfectly gooey melt. If you’re adding baby spinach, sprinkle it over the cheese now to tuck in an extra layer of green goodness.
Step 3: Assemble the Sandwiches
Take the remaining bread slices and place them on top of your filled ones, making sure the buttered side is facing out. Gently press them together so the pesto, cheese, and spinach are snugly sandwiched inside. This also prevents any pesto from sneaking out during grilling.
Step 4: Grill to Golden Perfection
Heat a large skillet or griddle over medium heat—no need to add more butter to the pan since your bread is already coated. Once hot, lay the sandwiches gently onto the skillet. Cook for about 3 to 4 minutes per side, pressing lightly with a spatula for even browning. When the bread is crisp and golden and the cheese inside has melted into a luscious layer, they’re done!
Step 5: Slice and Serve
Carefully transfer the sandwiches from the skillet to a cutting board. Give them a minute to cool just slightly (this lets the cheese set a bit and prevents losing all that melty goodness). Slice each sandwich in half and serve while they’re still wonderfully hot.
How to Serve Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
Garnishes
For a little extra wow, sprinkle your grilled cheese sandwiches with sun-dried tomato pesto with a dash of flaky sea salt or a few fresh basil leaves just before serving. The basil amps up the aroma and adds a fresh, herbal note that plays perfectly against the rich cheese and pesto.
Side Dishes
Nothing says classic comfort like pairing these sandwiches with a steaming bowl of tomato soup, but don’t stop there—think a crisp green salad with a lemony vinaigrette, a handful of kettle chips, or even a quick fruit salad for brightness. Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto really shine with anything that lets you dip, dunk, or crunch alongside.
Creative Ways to Present
Cutting your sandwiches into strips for dippers, making mini grilled cheese bites for appetizers, or even arranging halves artfully on a wooden board with extra pesto on the side all make for fun, eye-catching presentations. These sandwiches are fantastic for a casual lunch or dressed up for a party platter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare, believe me), let the grilled cheese sandwiches with sun-dried tomato pesto cool completely before wrapping them tightly in foil or placing in an airtight container. Refrigerate, and they’ll keep their flavor and texture for up to 2 days.
Freezing
To freeze, wrap each sandwich individually in wax paper and then foil, or store in a freezer-safe bag. This way, you’ll always have a crave-worthy meal on standby. Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto can be frozen for up to 1 month.
Reheating
For best results, reheat leftovers in a skillet over medium-low heat until the bread crisps up again and the cheese is melted throughout—just a few minutes per side will do the trick. You can also reheat in a toaster oven. Avoid microwaving if possible, as it tends to make the bread soggy.
FAQs
Can I use a different type Main Course
Absolutely! While sourdough or rustic bread gives the best crunch, feel free to swap with multigrain, rye, or even a hearty white—just be sure the slices are sturdy enough to hold all the fillings and get nice and crisp.
What kind of cheese melts best for this recipe?
Sharp cheddar and mozzarella are favorites for their meltiness and robust flavor, but you could try provolone, fontina, or even gouda for a twist. Mixing cheeses is always a good move when making grilled cheese sandwiches with sun-dried tomato pesto.
Is there a quick way to make sun-dried tomato pesto?
Absolutely! Blend together sun-dried tomatoes, olive oil, garlic, a bit of Parmesan, pine nuts or walnuts, and some basil leaves. It takes just 5 minutes and can be stored in the fridge for up to a week.
Can I make these vegan?
Yes, you can easily make vegan grilled cheese sandwiches with sun-dried tomato pesto by using plant-based butter, a vegan cheese that melts well, and checking that your pesto is dairy-free (or making your own vegan version).
What’s the best way to pack these for lunch?
Let the sandwiches cool a bit before packing to avoid steaming, then wrap them tightly in parchment paper or foil. If you have access to a toaster oven at work or school, a quick reheat will restore the crispness and gooey center perfectly.
Final Thoughts
There’s just something magical about the combination of melty cheese, vibrant pesto, and golden bread. Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto are as impressive as they are comforting, and honestly, they belong in your regular lunch (or dinner!) rotation. Grab your ingredients and treat yourself to a next-level grilled cheese experience—you’ll be hooked after the very first bite!
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Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto Recipe
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
Elevate your grilled cheese game with these delicious Grilled Cheese Sandwiches featuring a flavorful Sun-Dried Tomato Pesto. Perfect for a quick and satisfying meal!
Ingredients
Bread:
8 slices of sourdough or rustic bread,
Butter:
4 tablespoons of unsalted butter, softened,
Sun-Dried Tomato Pesto:
1/2 cup of sun-dried tomato pesto (store-bought or homemade),
Cheese:
8 slices of sharp cheddar or mozzarella cheese,
Spinach:
1/2 cup of fresh baby spinach (optional)
Instructions
- Prep the Bread: Spread a thin layer of softened butter on one side of each slice of bread.
- Assemble the Sandwiches: Spread about 1 tablespoon of sun-dried tomato pesto on the other side of half the bread slices. Top each pesto-covered slice with 2 slices of cheese and a small handful of baby spinach if using. Place the remaining bread slices on top, buttered side facing out.
- Cook the Sandwiches: Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
- Serve: Transfer to a cutting board, slice in half, and serve hot.
Notes
- Add sliced avocado or cooked bacon for extra flavor.
- Serve with a side salad or tomato soup for a classic combo.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
