Description
This Grilled Cheese Sandwich recipe features a flavorful sun-dried tomato pesto made from sun-dried tomatoes, fresh basil, pine nuts, garlic, and Parmigiano-Reggiano. The pesto adds a vibrant, tangy twist to the classic grilled cheese sandwich, creating a melty and savory meal perfect for a quick lunch or dinner.
Ingredients
Sun-Dried Tomato Pesto
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon sugar
- 1 cup packed fresh basil leaves
- ¼ cup + 2 tablespoons pine nuts
- ⅓ cup freshly grated Parmigiano-Reggiano
- 2 tablespoons water
Grilled Cheese Sandwiches
- 8 slices Italian bread
- 4 tablespoons softened butter
- 8 oz Fontina or Gruyere cheese, sliced or grated
- ½ cup sun-dried tomato pesto (prepared above)
Instructions
- Prepare the sun-dried tomato pesto: In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, crushed red pepper flakes, sugar, fresh basil leaves, pine nuts, Parmigiano-Reggiano, and 2 tablespoons of water. Pulse the mixture, scraping down the sides as necessary, until it becomes a finely puréed, thick pesto.
- Assemble the sandwiches: Spread one side of each slice of Italian bread evenly with softened butter. Flip the slices over and spread a layer of the prepared sun-dried tomato pesto on the other side of each slice.
- Cook the sandwiches: Heat a large nonstick or cast iron skillet over medium heat. Place 4 slices of bread, butter-side-down, on the skillet. Evenly divide the sliced or grated cheese on top of these bread slices. Then top with the remaining bread slices, pesto side down. Cook the sandwiches until the bottom bread layer is golden brown, about a few minutes. Carefully flip the sandwiches and cook the other side until the cheese is completely melted and the bread is golden brown, a few more minutes.
- Serve: Remove the grilled cheese sandwiches from the pan and let them cool slightly. Slice each sandwich in half and serve warm, enjoying the gooey cheese and flavorful sun-dried tomato pesto inside.
Notes
- You will have leftover sun-dried tomato pesto, which keeps well refrigerated for up to 4 days and can be frozen for up to 2 months.
- The leftover pesto can also be tossed with pasta; since it is thick, thin the pesto with pasta cooking water and a bit of olive oil before tossing.
- Use high-quality Italian bread and cheese like Fontina or Gruyere for the best melting and flavor.
- Adjust crushed red pepper flakes to your desired spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Italian-American