Pesto Grilled Cheese
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This Pesto Grilled Cheese takes melty, cheesy sandwiches to a whole new level! You can forget boring sandwiches, this baby is filled with pesto, sun-dried tomatoes and provolone cheese surrounded by crispy, grilled Italian bread.
For even more fancy grilled cheese sandwiches, check out my recipes for Shrimp Grilled Cheese and Pizza Margherita Grilled Cheese too!
Now doesn’t that look delicous? It would be perfect served alongside a bowl of Tomato Basil Soup.
What you will need
- I used Italian bread, but sourdough would also be delicious.
- Mozzarella and Gouda are also great cheese choices.
- I used DeLallo Basil Pesto, but homemade Basil Pesto or Kale Pesto would amazing as well.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Sun-dried Tomato Pesto Grilled Cheese
Spread softened butter on one side of each slice of bread.
Spread 1.5 teaspoons of pesto on the other side of each slice of bread.
Top with two slices of cheese and tomato slices.
Place the second slice of bread pesto side down on the cheese side.
Heat skillet over medium heat. Place the sandwich in the skilled and cook until golden and cheese starts to melt, about 3 to 4 minutes.
Flip the sandwich over and cook until golden brown, another 3 to 4 minutes. Reduce heat if needed to prevent overbrowning.
Remove from skillet and serve immediately.
Delicious additions
- For a heartier meal, add sliced, cooked chicken breasts before cooking.
- This sandwich would be extra special with two slices of cooked bacon.
- Fresh tomato slices could be substituted for the sun-dried tomatoes.
More delicious sandwich recipes
- Roast Beef Pesto Panini
- Bacon Turkey Bravo Sandwich
- Turkey Apple Panini
- Italian Sub Sandwich
- Teriyaki Chicken Sandwich
More recipes using pesto
- Shrimp Pesto Pizza
- Shrimp Pesto Pasta
- Kale Pesto Mac and Cheese
- Pesto Chicken Salad
- Caprese Bites (tomatopestocheesecuit)
Did you try this recipe? I’d love to see it!
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Enjoy!!
Pesto Grilled Cheese
Equipment
- Skillet
Ingredients
- 2 slices Italian bread
- 1 tablespoon unsalted butter softened
- 1 tablespoon basil pesto
- 2 slices provolone cheese
- 2 sun-dried tomatoes packed in oil, sliced into thin strips
Instructions
- Spread softened butter on one side of each slice of bread.
- Spread 1.5 teaspoons of pesto on the other side of each slice of bread.
- Top with two slices of cheese and tomato slices.
- Place the second slice of bread pesto side down on the cheese side.
- Heat skillet over medium heat. Place the sandwich in the skilled and cook until golden and cheese starts to melt, about 3 to 4 minutes.
- Flip the sandwich over and cook until golden brown, another 3 to 4 minutes. Reduce heat if needed to prevent overbrowning.
- Remove from skillet and serve immediately.
Notes
- For a heartier meal, add sliced, cooked chicken breasts before cooking.
- This sandwich would be extra special with two slices of cooked bacon.
- Fresh tomato slices could be substituted for the sun-dried tomatoes.
- Grated Parmesan cheese sprinkled over the butter side of the bread before cooking would be a nice salty, crunchy additon.
- I used Italian bread, but sourdough would also be delicious.
- Mozzarella and Gouda are also great cheese choices.
- I used DeLallo Basil Pesto, but homemade Basil Pesto or Kale Pesto would amazing as well.
