I like to dream that someday I’m opening a little cafe featuring all my favorite sandwiches, salads, and baked goods. I’d also love to have a wood-fired oven, because PIZZA! My kids just need to grow up a bit so I have more time. And I need to perfect homemade focaccia. Then I’ll be ready…! This sun-dried tomato pesto grilled cheese would definitely make the menu. We pickup up a similar sandwich from a local restaurant a few weeks ago and had to recreate it at home.

This sun-dried tomato pesto is everything. I was licking it right out of the bowl and can’t wait to make it again and pour it over pasta. It uses a whole jar of olive-oil packed sun-dried tomatoes, garlic, lots of fresh basil (which I’ve successfully planted outside and kept alive for months now- it’s a miracle!), pine nuts, and Parmesan. I spread the pesto over sourdough bread and added a pile of provolone, sharp cheddar, and havarti (I like using a combination of cheeses for maximum flavor). Grill until crisp on the outside and the cheese is oozing out the middle.

Sun-dried Tomato Pesto Grilled Cheese

INGREDIENTS

Sun-Dried Tomato Pesto:
1 (8.5-oz.) jar sun-dried tomatoes packed in olive oil
2 cloves garlic
1/2 tsp. kosher salt
pinch crushed red pepper flakes (1/4 tsp. if you like a bit of heat)
1/2 tsp. sugar
1 cup packed fresh basil leaves
1/4 cup + 2 Tbsp. pine nuts
1/3 cup freshly grated Parmigiano-Reggiano
2 Tbsp. water

sliced Italian bread (I used sourdough)
softened butter
provolone, Sharp cheddar, and Havarti cheese (or a combination of any good melting cheese such as mozzarella, fontina, etc.), sliced or grated

DIRECTIONS

1. To make the pesto: In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and 2 Tbsp. of water. Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
2. To make the grilled cheese: Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice. Heat a large nonstick or cast iron pan over medium heat. Place 4 slices of bread, butter-side-down, in the pan. Divide the cheese evenly over the bread, then top the sandwiches with the remaining bread. Cook until the first side is golden brown, a few minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve.

Note: You’ll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. You can also try tossing the pesto with pasta; just keep in mind that the pesto is thick so you’ll need to thin it with some of the pasta cooking water and a little olive oil when tossing it with the pasta.

Adapted from Once Upon a Chef