Sun-Dried Tomato Pesto Cheese (Print version)

Melty sandwich with sun-dried tomato pesto and creamy mozzarella for a quick savory meal.

# Required ingredients:

→ Bread and Spreads

01 - 2 slices bread, sourdough, whole wheat, or white
02 - 2 tablespoons sun-dried tomato pesto

→ Cheese

03 - 2 slices mozzarella cheese

→ For Cooking

04 - 1 tablespoon unsalted butter

# How to make it:

01 - Spread 1 tablespoon of sun-dried tomato pesto on one side of each bread slice.
02 - Lay both slices pesto-side up. Place mozzarella cheese on top of one slice.
03 - Place the second slice of bread on top, pesto sides facing the cheese, to form a sandwich.
04 - Heat a skillet over medium heat and add the butter.
05 - Once the butter is melted and foaming, place the sandwich in the skillet. Cook for 3 to 4 minutes until the bottom is golden brown.
06 - Carefully flip the sandwich and cook the other side for another 3 to 4 minutes, pressing gently, until golden and the cheese is melted.
07 - Remove from the skillet, let rest for 1 minute, then slice and serve.

# Expert Advice:

01 -
  • The cheese gets impossibly creamy while the bread turns golden and crispy, creating that perfect textural contrast in every bite.
  • It's ready in under 15 minutes, making it feel like a weeknight dinner win rather than rushed assembly.
02 -
  • Medium heat is non-negotiable; too high and your bread will char before the cheese melts, which I learned the hard way on attempt number two.
  • The butter foaming is your signal that the pan temperature is right—if you add the sandwich before this happens, you'll end up with pale, soggy bread instead of that crispy exterior.
03 -
  • If your pesto seems thick or oil-heavy, you can thin it slightly with a few drops of water so it spreads more evenly without using too much.
  • Pressing the sandwich gently while cooking the second side increases contact between cheese and bread, accelerating the melt and creating better flavor distribution.
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