This Pesto Grilled Cheese Sandwich was my Splurgy McSpurgison moment. But you know what? It was well worth the effort. Getting a fancy-schmancy sandwich at a deli was still less than what it would have cost. Here it is. This Pesto Grilled Cheese and Sun-Dried Tomatoes is a great option when you want to splurge a bit. It’s a great choice. Grilled cheese is my favourite guilty pleasure, and I’m happy to skip lunch so I can consume an obscene amount of grilled cheese for dinner. That’s especially true with these Italian-style grilled cheese sandwiches zhushed up with sun-dried tomato pesto.
What kind of Pesto should I use?
This sandwich was made with my homemade Kale Pesto, but you can also use store-bought Pesto of any flavour.
What kind of cheese should I use?
Because I love how fresh mozzarella melts, I used it. But you can also use a block or grated mozzarella (which is usually more cost-effective). You can also use swiss cheese, white cheddar, smoked mozzarella and gruyere to make Pesto.
What kind of bread should I use?
You will need to use sturdy, crusty bread for this sandwich. Pesto is naturally quite oily, so that it will soak through soft bread. You want something sturdy, thick, and robust. Make your own No-Knead Bread.
ADD-INS TO YOUR PESTO GRILLED CHEESE
My Pesto Grilled Cheese was enhanced with sun-dried tomatoes. This added a sweet-tart flavour to the creamy cheese and salty Pesto. Although they are optional, the sun-dried tomatoes elevate this dish to a new level. Other options include fresh spinach, avocado, roasted red bell peppers, olives and ham. OMG! I am totally in love right now.
PESTO GRILLED CHEESE
This Pesto Grilled cheese is a great way to use up leftover Pesto or to treat yourself to something extra special.
Prep time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
- 2 slices of hearty bread ($0.75)
- 1 Tbsp butter ($0.13)
- 2 Tbsp pesto ($0.42)
- 2 sun-dried tomato pieces ($0.55)
- 2 oz. mozzarella ($0.60)
- Spread 1/2 Tbsp butter on one side of each bread piece. Spread 1 Tbsp pesto on the other side of each bread. You will place the butter side on top of the sandwich and the pesto side on the inside.
- The sun-dried tomatoes can be cut into small pieces. Sprinkle them on top of one of the pesto-coated bread surfaces. To speed up melting, add the mozzarella to the sun-dried tomatoes. Place the pesto side down on the second piece of bread.
- Heat the sandwich on a plate or skillet over medium heat until it is golden brown. Flip the sandwich and cook the other side until the cheese is melted (about 3-5 min each side). Serve immediately
You’ll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
Serving Size: 1 Serving Calories 424 kcal Carbohydrates 34.4 g Protein 21.6 g Fat 40 g Sodium 1141.9 mg Fiber 2.7 g