Roasted Tomato Pesto Grilled Cheese

Experience a gourmet twist on the classic comfort food with this Roasted Tomato Pesto Grilled Cheese. Featuring slow-roasted tomatoes, vibrant basil pesto, and a blend of gooey melted cheeses between slices of rustic sourdough, this sandwich is the perfect choice for a cozy lunch or a light, satisfying dinner.

Save to Pinterest

Combining American comfort with Italian-inspired flavors, this recipe transforms basic ingredients into something extraordinary. The slow-roasting process intensifies the tomato flavor, making it the star of the show alongside melted cheese and buttery bread.

Ingredients

• Roasted Tomatoes
• 2 large ripe tomatoes, sliced 1/4-inch thick
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried oregano
• Sandwich
• 4 slices rustic sourdough or country bread
• 2 tbsp unsalted butter, softened
• 2 tbsp basil pesto (homemade or store-bought)
• 4 slices mozzarella cheese
• 4 slices sharp cheddar cheese
• Handful of baby spinach or arugula leaves (optional)

Instructions

Step 1

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Step 2

Arrange tomato slices on the sheet, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 50–60 minutes, flipping halfway, until caramelized but intact. Let them cool slightly.

Step 3

Butter one side of each bread slice. Place two slices buttered-side down on your work surface.

Step 4

Spread 1 tbsp of pesto on the unbuttered sides. Layer with 2 slices of mozzarella, the roasted tomatoes, 2 slices of cheddar, and greens if using. Top with the remaining bread, buttered-side up.

Step 5

Heat a skillet over medium-low heat. Cook sandwiches for 4–5 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.

Step 6

Slice in half and serve immediately while warm.

Zusatztipps für die Zubereitung

For an extra kick, try using sun-dried tomato pesto or adding a pinch of red pepper flakes to the basil pesto. You can also experiment with different cheese profiles by using smoked gouda or gruyère.

Varianten und Anpassungen

This recipe is easily adaptable for different dietary needs; simply substitute the sourdough with your favorite gluten-free bread. If you prefer different cheeses, provolone or fontina work beautifully as substitutes for mozzarella.

Serviervorschläge

This gourmet grilled cheese pairs perfectly with a crisp green salad or a warm cup of tomato soup for a classic and comforting meal combination.

Save to Pinterest

Enjoy the satisfying crunch and gooey center of this elevated classic. It's a simple way to bring a touch of gourmet cooking into your daily routine.

Recipe Questions & Answers

→ How long should I roast the tomatoes?

Roast tomatoes at 300°F for 50-60 minutes, flipping halfway through. They're ready when deeply caramelized but still hold their shape. This slow roasting concentrates the flavor beautifully.

→ What's the best bread for this sandwich?

Rustic sourdough or country bread works best because it has a sturdy crumb that won't get soggy and adds a tangy flavor that complements the pesto. Thicker slices provide better structure and toasting.

→ Can I make the roasted tomatoes ahead?

Yes, roast the tomatoes up to 2 days in advance and store them in an airtight container in the refrigerator. You can even layer them with a bit of olive oil and herbs for extra flavor development.

→ Why do you use both mozzarella and cheddar?

Mozzarella provides creamy melting and mild flavor, while sharp cheddar adds depth and tanginess. Together they create a complex cheese profile that elevates the sandwich beyond ordinary grilled cheese.

→ What temperature should the skillet be?

Medium-low heat is essential to allow the cheese to melt completely before the bread browns too much. This prevents burning the exterior while ensuring a gooey, fully melted interior.

→ Can I add greens to this sandwich?

Absolutely. Baby spinach or peppery arugula add freshness and nutrition. Toss them lightly with a tiny bit of olive oil before layering so they don't wilt too quickly in the warm sandwich.