Crispy Focaccia Grilled Cheese with Sun-Dried Tomatoes and Basil Pesto
This indulgent Italian-inspired grilled cheese features golden, crispy focaccia bread stuffed with melty mozzarella, tangy sun-dried tomatoes, and fragrant basil pesto. Perfect for a quick spring lunch that feels like a gourmet treat.
Ingredients
- 1 rectangular focaccia bread (approximately 400g), cut into 4 squares
- 250g fresh mozzarella, sliced
- 80g sun-dried tomatoes in oil, drained and roughly chopped
- 4 tablespoons basil pesto
- 60g baby spinach leaves
- 3 tablespoons butter, softened
- 2 tablespoons olive oil
- Freshly ground black pepper to taste
Instructions
Slice each focaccia square horizontally to create a top and bottom half.
Spread 1 tablespoon of basil pesto on the inside of each bottom half of focaccia.
Layer the sliced mozzarella evenly over the pesto on each sandwich.
Distribute the chopped sun-dried tomatoes over the mozzarella, then add a small handful of baby spinach to each sandwich.
Season with freshly ground black pepper and place the top halves of focaccia on each sandwich.
Mix the softened butter with olive oil and brush generously on the outside of both top and bottom of each sandwich.
Heat a large non-stick pan or griddle over medium heat.
Place the sandwiches in the pan and cook for 4-5 minutes per side, pressing down gently with a spatula, until the focaccia is golden and crispy and the cheese is fully melted.
Remove from heat, let rest for 1 minute, then slice each sandwich in half diagonally and serve immediately.
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