Elevate your grilled cheese game with this irresistible combination of tangy pesto, salty prosciutto, creamy mozzarella and sweet sun-dried tomatoes. Sandwiched between crispy, golden sourdough, every bite is a perfect balance of flavors and textures.
This recipe comes together in just 20 minutes, making it an ideal quick lunch or easy dinner. Serve it with a simple side salad or tomato soup for a satisfying meal that feels anything but ordinary.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Finely chop the sun-dried tomatoes. Spread half of the bread slices with pesto; place them on a clean work surface, pesto side up. Top with prosciutto, mozzarella cheese, chopped sun-dried tomatoes and the remaining bread slices.
- Heat 1 tablespoon butter in a large pan over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, 4-6 minutes per side. Work in batches if necessary, adding more butter if needed; lower the heat if browning too quickly.
- Cut each sandwich in half on a diagonal. Serve immediately.
Recipe Tips
For extra crispiness, spread a thin layer of butter on the outside of the bread before grilling.
If you prefer a stronger flavor, use aged mozzarella or add a sprinkle of red pepper flakes.
To prevent the sandwiches from burning, cook over medium heat and adjust as needed.
FAQ
Can I use a different type of bread?
Yes, any sturdy bread like ciabatta or country white works well. Avoid very soft bread as it may become soggy.
Can I make this sandwich ahead of time?
Grilled cheese is best enjoyed fresh. However, you can assemble the sandwiches and refrigerate them for a few hours before cooking.
What can I substitute for prosciutto?
Thinly sliced ham or cooked bacon are good alternatives. For a vegetarian version, omit the meat and add roasted red peppers or artichoke hearts.
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