Sun-Dried Tomato Pesto Grilled Cheese
Crispy golden sourdough filled with vibrant sun-dried tomato pesto, creamy mozzarella, and sharp provolone. This easy grilled cheese delivers a rich, savory flavor and an irresistible cheese pull in just 13 minutes.
By Hanan · Salt & Hearth
Published August 3, 2026
🍳 Tested in my kitchen
Prep
5 min
Cook
8 min
Total
13 min
Serves
2
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This sun-dried tomato pesto grilled cheese takes a classic and dials it all the way up — vibrant red pesto spread thick between crispy golden sourdough, with creamy fresh mozzarella and sharp provolone melting into a proper cheese pull. It's the grown-up grilled cheese you'll crave on repeat.
The magic is in the sun-dried tomato pesto: sweet, savory, garlicky, and just a little bit funky. It transforms two slices of bread and a pile of cheese into something that tastes like it came from a great sandwich shop. Thirteen minutes, three ingredients-plus-cheese, restaurant results.
Why you'll love this recipe
- A crispy, gooey grilled cheese with real gourmet flavor
- Vibrant sun-dried tomato pesto in every bite
- Two cheeses = the perfect stretchy cheese pull
- Ready in just 13 minutes
- Elevated enough for dinner, easy enough for lunch
Ingredients
For the sandwiches
- 4 slices sourdough bread
- 4 tablespoons sun-dried tomato pesto (store-bought or homemade)
- 4 oz fresh mozzarella cheese, sliced
- 2 oz provolone cheese, sliced
- 2 tablespoons butter, softened
Ingredient notes & substitutions
- Sourdough bread:
- Sturdy sourdough is the way — its natural tang balances the rich pesto and cheese, and the tight crumb holds up to the fillings without going soggy.
- Sun-dried tomato pesto:
- The star ingredient. Store-bought is great — look for one with real olive oil and no cheap fillers. Or blitz your own: sun-dried tomatoes, garlic, olive oil, Parmesan, pine nuts, basil.
- Fresh mozzarella:
- The creamy, milky melt that makes the cheese pull dreams come true. Pat the slices dry with paper towels before layering so they don't make the bread soggy.
- Provolone:
- Adds sharper depth and helps the melt stay stretchy. Aged provolone gives more punch; young/mild works if you want it more subtle.
- Butter (or mayo):
- Softened butter on the outside gives the classic golden crust. Mayo is the diner-shortcut for the crispiest, most golden exterior — try it once and you'll switch teams.
Method
- 1
Spread 1 tablespoon of sun-dried tomato pesto over one side of each of two slices of bread.
- 2
Top the pesto-covered bread with sliced mozzarella and provolone cheese.
- 3
Place the remaining slices of sourdough bread on top to form the sandwiches.
- 4
Spread the softened butter evenly over the outside of the top and bottom slices of bread.
- 5
Heat a large skillet over medium-low heat. Place the sandwiches in the skillet.
- 6
Cook for 4 to 5 minutes per side, gently pressing down with a spatula, until the bread is deeply golden and crisp and the cheese is melted and gooey.
- 7
Remove the sandwiches from the skillet, cut them in half, and serve immediately.
Tips
- Use good-quality sturdy sourdough bread for the best texture and flavor.
- Use a generous layer of mozzarella and provolone for a satisfying cheese pull.
- Cook over medium-low heat so the bread becomes golden without burning before the cheese melts.
- For extra crispiness, mayonnaise can be used instead of butter on the outside of the bread.
- Add a pinch of red pepper flakes to the pesto for a subtle spicy kick.
- Serve immediately for the best crispy bread and melted cheese texture.
Variations to try
- Add a handful of fresh baby spinach or arugula between the cheeses for a peppery layer.
- Add crispy prosciutto or a few slices of mortadella for a full Italian sandwich vibe.
- Stir a pinch of red pepper flakes into the pesto for a spicy kick.
- Swap sun-dried tomato pesto for classic basil pesto and add sliced fresh tomato inside.
Storage & make-ahead
Grilled cheese is emphatically a fresh-off-the-pan food — the bread softens and the cheese firms up as it sits, and you'll never get that same golden-crisp / melty-gooey magic on a reheat. If you have leftovers, warm in a dry skillet over medium-low for a couple minutes per side, or in a toaster oven; skip the microwave (it makes everything sad). The pesto itself keeps in the fridge for up to 2 weeks — great to have on hand for pasta, eggs, or another round of these.
Frequently asked questions
- Can I use dried herbs or fresh basil pesto instead?
- Sure — classic basil pesto works beautifully and gives a more herbal, garden-fresh flavor. For deeper savory-sweet notes, stick with sun-dried tomato pesto.
- Why isn't my cheese melting fully?
- The heat is too high — the bread browns before the cheese has time to melt. Drop to medium-low and be patient; a lid on the pan for the last minute helps trap heat.
- Can I use mayo instead of butter?
- Absolutely — mayo gives the crispiest, most evenly golden exterior. It's a classic diner trick. Use the same amount as butter, spread thin and even.
- What can I serve with a pesto grilled cheese?
- A bowl of tomato soup is the classic pairing. A simple arugula salad with lemon and olive oil, or a handful of kettle chips, both work beautifully.
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