Sun-Dried Tomato Grilled Cheese Sandwich Recipe

Introduction

This Sun-Dried Tomato Grilled Cheese Sandwich Recipe elevates the classic comfort food with tangy, savory sun-dried tomatoes and melty cheese. It’s a simple yet delicious twist that comes together in minutes. Perfect for a quick lunch or cozy dinner, this sandwich pairs wonderfully with a bowl of Marry Me Chicken Soup or some Easy Rosemary Garlic Pull Apart Bread Recipe.

Ingredients

This Sun-Dried Tomato Grilled Cheese delivers a satisfying crunch with a rich, savory filling of tangy tomatoes and melted cheese.

• 4 slices of bread
• 1½ cups grated cheese or 6-8 slices of Colby Jack cheese
• ½ to ¾ cup sun-dried tomatoes
• 2 tablespoons butter
• Honey (optional)
• Sea salt (optional)

Timing

Prep Time	5 minutes
Cook Time	10 minutes
Total Time	15 minutes

Context: This Sun-Dried Tomato Grilled Cheese recipe is about 25% faster than similar recipes that require more complex ingredient prep.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 slices of sourdough bread, 2 tablespoons softened butter, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, and 1/4 cup chopped sun-dried tomatoes packed in oil. Pat the sun-dried tomatoes dry with a paper towel to prevent excess moisture from making the bread soggy.

Step 2 — Assemble the Sandwich

Butter one side of each bread slice. Place one slice butter-side down in a cold skillet. Evenly distribute the mozzarella, Parmesan, and sun-dried tomatoes over the bread. Top with the second slice, butter-side up.

Step 3 — Preheat the Skillet

Place the skillet over medium-low heat. Cooking low and slow ensures the cheese melts thoroughly without burning the bread. A heavy-bottomed skillet like cast iron works best for even heat distribution.

Step 4 — Cook the First Side

Cook for 3–4 minutes until the bottom is golden brown and crisp. Check by gently lifting a corner with a spatula. The ideal internal temperature for melted cheese is 150–160°F.

Step 5 — Flip Carefully

Use a wide spatula to firmly flip the sandwich. Press down lightly to encourage even browning and cheese adhesion. If any filling falls out, simply tuck it back in.

Step 6 — Cook the Second Side

Continue cooking for another 3–4 minutes until the second side is equally golden and the cheese is fully melted. Listen for a gentle sizzle—this indicates proper crisping.

Step 7 — Check for Doneness

The Sun-Dried Tomato Grilled Cheese is ready when both sides are deeply golden and the cheese oozes slightly when pressed. If needed, cover the skillet briefly to trap heat and melt the cheese completely.

Step 8 — Rest and Serve

Transfer the sandwich to a cutting board and let it rest for 1–2 minutes. This allows the cheese to set slightly, making for cleaner slicing. Cut diagonally for best presentation.

Nutritional Information

Calories	420
Protein	18g
Carbohydrates	28g
Fat	26g
Fiber	2g
Sodium	820mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole grain bread — Adds fiber and nutrients while maintaining that classic grilled cheese texture.
• Low-fat mozzarella — Reduces saturated fat content while keeping the melty, cheesy goodness.
• Dairy-free cheese alternative — Perfect for vegan diets while still delivering creamy texture.
• Lettuce wraps instead of bread — Creates a low-carb, gluten-free version of this Sun-Dried Tomato Grilled Cheese.
• Turkey or chicken slices — Adds lean protein to make this sandwich more substantial and satisfying.
• Fresh tomatoes instead of sun-dried — Lowers sodium content while providing bright, juicy flavor.
• Olive oil spray instead of butter — Reduces saturated fat while still achieving that golden, crispy exterior.
• Low-sodium cheese varieties — Maintains the cheesy flavor while being heart-healthy.

Serving Suggestions

• Pair with a bowl of creamy tomato soup for a classic comfort food combination.
• Serve alongside a crisp green salad with a light vinaigrette to balance the richness.
• Cut into small triangles for an elegant party appetizer or brunch offering.
• Accompany with sweet potato fries or kettle chips for a satisfying lunch.
• Enjoy with a glass of chilled rosé or a light-bodied red wine for a grown-up twist.
• Perfect for a cozy rainy day lunch or a quick, satisfying weeknight dinner.

For a beautiful presentation, serve this Sun-Dried Tomato Grilled Cheese on a wooden board with fresh basil garnish. The vibrant red from the tomatoes makes for an eye-catching dish that’s as appealing to look at as it is to eat.

Common Mistakes to Avoid

• Mistake: Using sun-dried tomatoes straight from the jar, making the bread soggy. Fix: Pat them dry thoroughly with a paper towel before adding to your Sun-Dried Tomato Grilled Cheese.
• Mistake: Spreading butter directly onto a cold pan, leading to uneven browning. Fix: Always melt the butter in the pan first for a perfectly golden, crisp exterior.
• Mistake: Cooking on too high a heat, which burns the bread before the cheese melts. Fix: Use a medium-low heat and press the sandwich gently with a spatula to encourage even melting.
• Mistake: Overloading the sandwich with too many sun-dried tomatoes, creating an overly salty, oily bite. Fix: Use a moderate amount (about 2 tablespoons chopped) to complement, not overpower, the cheese.
• Mistake: Using only one type of cheese, resulting in a flat flavor profile. Fix: Combine a melty cheese like mozzarella with a sharper one like provolone for a more complex Sun-Dried Tomato Grilled Cheese.
• Mistake: Slicing the bread too thick, preventing the interior from heating through properly. Fix: Opt for 1/2 to 3/4-inch thick slices of a sturdy bread like sourdough for the ideal structure.
• Mistake: Not letting the sandwich rest after cooking, causing the filling to ooze out immediately upon cutting. Fix: Let it sit for 1-2 minutes so the cheese can set slightly for a cleaner slice.
• Mistake: Neglecting to season the interior, relying solely on the saltiness of the tomatoes and cheese. Fix: Add a light sprinkle of black pepper or a pinch of Italian seasoning between the cheese layers.

Storing Tips

• Fridge: Store leftover Sun-Dried Tomato Grilled Cheese in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil or plastic, then place in a freezer bag for up to 1 month.
• Reheat: Warm in a skillet over medium heat or in a 350°F oven until the internal temperature reaches 165°F.

For best quality, reheat your Sun-Dried Tomato Grilled Cheese until the cheese is fully melted and the bread is crisp.

Conclusion

This Sun-Dried Tomato Grilled Cheese is a simple yet delicious twist on a classic comfort food. We hope you love this easy recipe as much as we do! Give it a try and let us know what you think in the comments below. Don’t forget to subscribe for more tasty recipes like this one.

Print

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes in this grilled cheese?

We recommend sticking with sun-dried tomatoes for the best flavor and texture. Fresh tomatoes release a lot of moisture, which can make your Sun-Dried Tomato Grilled Cheese soggy. The concentrated, chewy texture of sun-dried tomatoes is key to this recipe’s success.

What is the best type of bread to use for a Sun-Dried Tomato Grilled Cheese?

A sturdy, thick-sliced bread like sourdough or a hearty artisan loaf works best. It holds up well to the fillings and provides a crisp, golden exterior when grilled. This ensures your Sun-Dried Tomato Grilled Cheese has the perfect texture.

How can I make this Sun-Dried Tomato Grilled Cheese recipe ahead of time?

You can assemble the sandwiches ahead of time, wrap them tightly, and refrigerate for a few hours before cooking. This allows you to grill them fresh when ready to serve. Avoid making them too far in advance to prevent the bread from becoming soggy.