Description
These Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto take a childhood classic and elevate it to a gourmet level. By pairing a rich, homemade pesto packed with savory sun-dried tomatoes and basil with melting Fontina cheese, you get a sandwich that is bursting with bold Italian flavors. With buttery, golden-brown Italian bread and a gooey, stretchable cheese center, this is the ultimate comfort food lunch or dinner.
Ingredients
The Sun-Dried Tomato Pesto (Makes 1 1/2 cups)
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (do not drain)
- 1 cup packed fresh basil leaves
- 1/4 cup + 2 tablespoons pine nuts
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 2 cloves garlic
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons water
The Sandwiches
- 8 slices sturdy Italian bread
- 8 ounces Fontina or Gruyere cheese, sliced or grated
- 4 tablespoons butter, softened
- 1/2 cup Sun-Dried Tomato Pesto (from above)
Instructions
Make the Pesto
In a food processor fitted with a steel blade, combine the entire contents of the sun-dried tomato jar (tomatoes and oil), garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano, and water. Pulse until the mixture is finely puréed and smooth. Scrape down the sides as needed.
Prep the Bread
Spread one side of each bread slice with softened butter.
Spread Pesto
Flip the slices over. Spread a generous layer of the prepared pesto on the un-buttered side of each slice.
Assemble
Heat a large skillet or griddle over medium heat. Place 4 slices of bread in the pan, butter-side down.
Add Cheese
Distribute the Fontina (or Gruyere) evenly over the bread in the pan. Top with the remaining bread slices, ensuring the pesto side touches the cheese and the butter side faces up.
Grill
Cook for 3–5 minutes until the bottom bread is golden brown. Carefully flip the sandwiches. Cook for another 3–5 minutes until the second side is golden and the cheese is fully melted.
Serve
Let cool slightly for a minute (to prevent molten cheese burns), slice in half, and serve immediately.
Notes
Leftover Pesto: This recipe makes about 1 1/2 cups of pesto, but you only need 1/2 cup for 4 sandwiches. The leftovers are liquid gold—freeze them or toss with hot pasta for a quick dinner later in the week.
Don’t Drain: Use the oil from the sun-dried tomato jar! It is packed with flavor and helps emulsify the pesto into a creamy spread.
Heat Control: Cook over medium (not high) heat. This allows the heat to penetrate the bread and melt the cheese completely before the bread burns.
Cheese Choice: Fontina and Gruyere are preferred for their nutty flavor and superior melting qualities, but mild Provolone or low-moisture Mozzarella work well too.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch / Dinner
- Method: Grilling / Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 610
- Sugar: 4g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
Keywords: sun dried tomato grilled cheese, pesto grilled cheese, fontina cheese recipes, gourmet sandwiches, homemade pesto, vegetarian lunch ideas, comfort food recipes