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A toasted gourmet grilled cheese sandwich with melted cheese and red pesto on sourdough bread
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Gourmet Sun-Dried Tomato Pesto Grilled Cheese

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 680kcal

Ingredients

  • 4 slices sourdough bread
  • 0.5 cup oil -packed sun-dried tomatoes, drained
  • 0.25 cup fresh basil leaves
  • 0.25 cup pine nuts, toasted
  • 2 cloves garlic , peeled
  • 0.25 cup grated Parmesan cheese
  • 3 tbsp extra -virgin olive oil
  • 4 oz fontina cheese, sliced
  • 4 oz Gruyere cheese, shredded
  • 2 tbsp unsalted butter, softened

Instructions

  • Place sun-dried tomatoes, basil, pine nuts, garlic, and Parmesan cheese in a food processor.
  • Pulse while slowly drizzling in olive oil until a thick, uniform pesto paste forms.
  • Spread softened butter evenly on one side of each bread slice.
  • On the non-buttered side of two slices, spread a generous layer of the sun-dried tomato pesto.
  • Layer the fontina and shredded Gruyere cheese over the pesto-covered slices.
  • Top with the remaining bread slices, buttered side facing out.
  • Preheat a heavy-bottomed skillet or griddle over medium-low heat.
  • Place sandwiches in the skillet and cook for 4 to 5 minutes per side until the sourdough is golden brown and the cheese is completely melted.
  • Remove from heat, let rest for 1 minute, slice diagonally, and serve immediately.