Roasted Tomato Pesto Grilled Cheese (Printable)

Slow-roasted tomatoes meet basil pesto and melted cheese in this gourmet grilled cheese on rustic sourdough bread.

# What You Need:

→ Roasted Tomatoes

01 - 2 large ripe tomatoes, sliced 1/4 inch thick
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon dried oregano

→ Sandwich

06 - 4 slices rustic sourdough or country bread
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons basil pesto
09 - 4 slices mozzarella cheese
10 - 4 slices sharp cheddar cheese
11 - Handful of baby spinach or arugula leaves, optional

# Directions:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Arrange tomato slices on prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Roast for 50 to 60 minutes, flipping halfway through, until tomatoes are deeply caramelized but still hold their shape. Allow to cool slightly.
03 - Spread butter on one side of each bread slice. Place 2 slices, buttered side down, on a clean surface.
04 - Spread 1 tablespoon pesto on each unbuttered side. Top each slice with 2 slices mozzarella, a layer of roasted tomatoes, 2 slices cheddar, and spinach or arugula if desired. Cover with remaining bread slices, buttered side up.
05 - Heat a large skillet or griddle over medium-low heat. Add sandwiches and cook 4 to 5 minutes per side, pressing gently, until golden brown and cheese is fully melted.
06 - Slice sandwiches in half and serve immediately.

# Expert Suggestions:

01 -
  • The slow-roasted tomatoes offer a deep, caramelized sweetness that regular tomatoes can't match.
  • The combination of mozzarella and sharp cheddar provides both a great stretch and a bold flavor.
  • Rustic sourdough bread adds a satisfying crunch and a hint of tang.
  • It is an easy, vegetarian-friendly way to elevate a simple comfort food classic.
02 -
  • Cooking over medium-low heat is essential to ensure the cheese is fully melted without burning the bread.
  • Pressing the sandwich gently with a spatula while it's on the griddle helps create a more uniform golden-brown crust.
  • Always butter the bread all the way to the edges to get the best crunch in every bite.
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