Save There's something about the smell of basil hitting a hot skillet that stops you mid-thought. I discovered this sandwich accidentally one weeknight when I was trying to use up a jar of pesto before it went dark, and I had some fresh mozzarella sitting in the fridge. What started as a "let's just see" moment became the kind of lunch I now make on purpose, whenever I want that Italian brightness without the fuss of a full recipe.
I made this for my neighbor once when she mentioned she was tired of sad desk lunches, and she came back the next week asking for the recipe because her kids actually asked for seconds. That's when I realized it wasn't just comfort food—it was something that felt special enough to share.
Ingredients
- Sourdough or country bread: Four slices of something with actual structure and flavor—not the squishy stuff that falls apart when you butter it. Thicker slices handle the grilling better and give you that golden crust.
- Fresh mozzarella: About 120 grams, sliced into pieces that will actually melt into each other. The fresher it is, the creamier your sandwich becomes.
- Basil pesto: Two tablespoons, and yes, store-bought counts here—I keep a jar open most of the time anyway.
- Sun-dried tomatoes in oil: Four to six slices, drained well so they don't make your bread soggy. They add this concentrated sweetness that balances the pesto.
- Unsalted butter: Two tablespoons, softened so you can spread it without tearing the bread. This is what gets you that golden exterior.
Instructions
- Spread the foundation:
- Lay out your bread slices and spread a tablespoon of pesto on two of them, getting it right to the edges. This is where the flavor lives, so don't be shy.
- Build the layers:
- Arrange your mozzarella and sun-dried tomatoes over the pesto, then cap each sandwich with the remaining bread. Press down gently so everything stays together when you flip it.
- Butter the outside:
- Spread a thin, even layer of softened butter on both sides of each sandwich. You're aiming for coverage, not a thick coat—just enough to turn golden.
- Heat your skillet:
- Get a nonstick skillet or griddle to medium-low heat and let it warm for a minute. Too hot and you'll burn the butter before the cheese melts.
- First side:
- Place the sandwiches buttered-side down and let them cook for 3 to 4 minutes without moving them. You'll hear a soft sizzle and smell that toasted-butter smell that makes your kitchen smell like a proper lunch place.
- Flip and finish:
- Butter the top side, flip carefully with a spatula, and cook for another 3 to 4 minutes. Press gently to encourage the cheese to melt into every corner.
- Rest and serve:
- Let each sandwich sit for a minute off heat so the cheese sets up just enough to hold together when you slice. Serve while it's still warm enough that the pesto scent is coming up with the steam.
Save My daughter once said this sandwich tasted like "fancy," and I realized that's exactly what happened—something this simple became something that felt like we were eating out, at home. It's the kind of meal that doesn't need anything else, but it becomes the center of the moment anyway.
When to Add Extra Elements
If you want to push this a little further without losing the simplicity, a handful of fresh baby spinach or peppery arugula slides right between the cheese and bread, wilting just enough in the heat to add texture without overwhelming anything. Some people like a sprinkle of grated Parmesan on the buttered outside before it hits the skillet—it gets crispy and salty and adds a whole other dimension, if you're in that mood.
Cheese Swaps and Flavor Changes
Fresh mozzarella is the obvious choice because it melts so cleanly, but I've used provolone when that's what I had, and it brings a sharper, nuttier thing to the sandwich. Fontina gets creamy and almost rich, like you're eating something more decadent than you actually are. Each cheese changes the personality a little, so it's worth experimenting if you find yourself making these more than once.
Serving Ideas and Pairings
This sandwich stands on its own, but it becomes something you linger over when you have something alongside it. A simple green salad with vinaigrette cuts through the richness and freshens your palate, or a bowl of tomato soup turns lunch into something that feels intentional and warm.
- Pair it with a chilled white wine or sparkling water and lemon if you're being fancy.
- A crisp green salad with a light vinaigrette balances the buttery richness perfectly.
- Keep it simple with fresh fruit on the side if you want something bright and contrast-y.
Save This is one of those recipes that reminds you that sometimes the best food comes from working with what's already in your kitchen, not from following someone else's perfect plan. Make it once and it becomes yours.
Recipe FAQs
- → What bread works best for grilling?
Sourdough or country bread slices are ideal as they toast evenly and hold the fillings well without becoming soggy.
- → Can I use different cheeses?
Absolutely, provolone or fontina are excellent alternatives that melt nicely and add unique flavor notes.
- → How do I prevent soggy bread?
Spreading pesto sparingly and using a hot skillet to toast both sides until golden helps achieve a crisp exterior.
- → Are there optional add-ins for freshness?
Baby spinach or arugula can be added inside for a fresh, peppery contrast to the rich cheese and pesto.
- → What tools are recommended for cooking?
A nonstick skillet or griddle with a spatula makes flipping and pressing the sandwiches easier for even toasting.