Grilled cheese sandwiches

Grilled cheese sandwiches

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Connie Veneracion


  • 3 sun-dried tomatoes in oil
  • 12 basil leaves (more if they are small)
  • 1/2 teaspoon chopped garlic
  • 1 pinch salt
  • pepper
  • juice of a quarter of a lemon
  • 3 to 4 tablespoons extra virgin olive oil
  • 4 slices bread whatever variety you like
  • generous slices of cheese whatever kind you like (I used mozzarella)


  • Place the sun-dried tomatoes, basil, garlic, pepper and salt in a food processor or chopper.
  • Pour in the lemon juice and olive oil. Process as finely or as coarsely as you like. Taste, add more salt and pepper, if needed.
  • Divide the mixture into two portions and spread each portion on a slice of bread.
  • Grilled cheese sandwiches
  • Arrange the cheese slices on top of the sun-dried tomato and basil pesto and cover with another slice of bread.
  • Grill (toast, actually) on a skillet. No need to add oil, seriously. If you want to make the sandwiches to be really compact (i.e., make the cheese really stick to the bread), place something heavy like a plate on top of the sandwiches to weigh them down. Two minutes on each side over medium heat should be enough time to toast the bread and melt the cheese.
  • You can serve the sandwiches whole or you can halve them. You can serve them by themselves or with a soup.