Roasted Tomato Pesto Cheese (Print Version)

Slow-roasted tomatoes and basil pesto layered with melted cheese on rustic bread create a comforting meal.

# What You'll Need:

→ Roasted Tomatoes

01 - 2 large ripe tomatoes, sliced 1/4 inch thick
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon dried oregano

→ Sandwich

06 - 4 slices rustic sourdough or country bread
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons basil pesto
09 - 4 slices mozzarella cheese
10 - 4 slices sharp cheddar cheese
11 - Roasted tomatoes (prepared earlier)
12 - Optional: handful of baby spinach or arugula leaves

# Steps to Follow:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper. Arrange tomato slices on the sheet, drizzle with olive oil, then sprinkle salt, pepper, and oregano. Roast for 50 to 60 minutes, flipping halfway, until deeply caramelized but intact. Allow to cool slightly.
02 - Spread softened butter on one side of each bread slice. Place two slices buttered side down on a clean surface.
03 - Spread one tablespoon pesto on the unbuttered side of the bread slices. Top each with two slices mozzarella cheese, a layer of roasted tomatoes, two slices sharp cheddar, and optional spinach or arugula leaves.
04 - Cover the fillings with the remaining two bread slices, buttered side up.
05 - Heat a large skillet or griddle over medium-low heat. Place sandwiches in the skillet and cook for 4 to 5 minutes per side, pressing gently, until bread is golden brown and the cheese has melted completely.
06 - Slice sandwiches in half and serve immediately while warm.

# Additional Tips::

01 -
  • The roasted tomatoes become concentrated bursts of sweet umami that elevate everything they touch
  • This sandwich hits that perfect balance between crispy buttery bread and molten cheese interior
  • Its fancy enough for guests but comes together quickly once the tomatoes are done
02 -
  • Medium-low heat is your friend here or you will burn the bread before the cheese melts
  • Dont rush the tomato roasting step—that hour is what separates good from unforgettable
  • Slightly stale sourdough actually works better than fresh because it holds up to the heat
03 -
  • Use a cast iron skillet if you have one for the most even heat distribution
  • Weigh down the sandwich with another heavy pan while cooking for extra crispiness
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