Pin It This gourmet Roasted Tomato Pesto Grilled Cheese is a sophisticated twist on the classic childhood favorite. Featuring slow-roasted tomatoes that burst with concentrated sweetness, aromatic basil pesto, and a blend of gooey melted cheeses between slices of rustic sourdough, it is the ultimate choice for a comforting lunch or a light, flavorful dinner.
Pin It The secret to this sandwich's incredible flavor lies in the patience of roasting the tomatoes until they are perfectly caramelized. This step, combined with the herbal notes of the pesto and the richness of the buttered bread, creates a multi-layered taste experience that is both simple to achieve and incredibly rewarding.
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 Assembly: 4 slices rustic sourdough or country bread, 2 tbsp unsalted butter (softened), 2 tbsp basil pesto (homemade or store-bought), 4 slices mozzarella cheese (or provolone/fontina), 4 slices sharp cheddar cheese, optional handful of baby spinach or arugula leaves.
Instructions
- Step 1: Roast the Tomatoes
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Arrange the tomato slices on the sheet, drizzle with olive oil, and sprinkle with salt, pepper, and oregano. Roast for 50–60 minutes, flipping halfway through, until the tomatoes are deeply caramelized but still hold their shape. Let them cool slightly.
- Step 2: Prepare the Bread
- Spread the softened butter on one side of each bread slice. Place two of the slices, buttered side down, on a clean surface.
- Step 3: Assemble the Sandwiches
- On the unbuttered side of the slices, spread 1 tablespoon of basil pesto. Layer each with two slices of mozzarella, the caramelized roasted tomatoes, two slices of sharp cheddar, and a handful of spinach or arugula if using. Top with the remaining bread slices, buttered side up.
- Step 4: Grill to Perfection
- Heat a large skillet or griddle over medium-low heat. Add the sandwiches and cook for 4–5 minutes per side. Press down gently with a spatula until the sourdough is golden brown and the cheese is completely melted and gooey.
Zusatztipps für die Zubereitung
For an extra kick of flavor, consider adding a pinch of red pepper flakes to your pesto before spreading. If you have dietary restrictions, this recipe can easily be made gluten-free by substituting the sourdough with your favorite gluten-free bread option.
Varianten und Anpassungen
Customize your cheese profile by experimenting with smoked gouda or gruyère instead of mozzarella or cheddar. You can also swap the basil pesto for a sun-dried tomato pesto to intensify the savory tomato notes in the sandwich.
Serviervorschläge
To round out this meal, serve the grilled cheese alongside a crisp green salad tossed in a light vinaigrette or a steaming cup of classic tomato soup for the ultimate comfort food pairing.
Pin It Once the sandwiches are beautifully golden and the cheese is oozing out the sides, remove them from the heat. Slice them in half and serve immediately while the bread is crispy and the interior is warm and delicious.
Recipe FAQs
- → Can I prepare the roasted tomatoes ahead of time?
Yes, roast the tomatoes up to 2 days in advance. Store them in an airtight container in the refrigerator. Bring them to room temperature before assembling your sandwich.
- → What's the best cheese combination for this sandwich?
Mozzarella provides creaminess while sharp cheddar adds depth and flavor. For variations, try smoked gouda, gruyère, or provolone. Avoid using cheese that won't melt smoothly.
- → How do I prevent the bread from getting soggy?
Butter both outer sides of the bread generously before cooking. This creates a protective barrier. Let roasted tomatoes cool completely before assembling, and don't over-layer toppings.
- → Can I make this gluten-free?
Absolutely. Simply substitute your favorite gluten-free bread. The rest of the ingredients are naturally gluten-free. Ensure your pesto is also gluten-free if store-bought.
- → What's the ideal cooking temperature for the pan?
Medium-low heat is essential. This allows the cheese to melt completely while the bread toasts to golden brown without burning. Cook 4-5 minutes per side, pressing gently with a spatula.
- → Are there allergens I should be aware of?
This contains wheat, milk, and often nuts depending on pesto. Many store-bought pestos include pine nuts, so check labels carefully if you have nut allergies.