Griddled Sourdough Sandwich with Roasted Tomato and Basil Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm sandwich featuring roasted tomatoes and fresh basil pesto layered between slices of hearty sourdough, griddled to golden perfection. This Italian-inspired sandwich and wrap recipe (vegetarian), ready in about 40 minutes, pairs sourdough bread slices, ripe tomatoes (sliced), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 2 medium sliced ripe tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Spread 2 tbsp fresh basil pesto on 2 slices of sourdough bread. Layer each with roasted tomato slices and 2 oz sliced mozzarella cheese. Top with remaining bread slices to form sandwiches.
  3. Step 3: Heat a skillet over medium heat and melt 1 tbsp butter. Place one sandwich in the skillet and cook for 3-4 minutes until the bread is golden and crisp. Flip, add remaining 1 tbsp butter, and cook another 3-4 minutes until cheese melts and the other side is golden.
  4. Step 4: Remove sandwich and let rest for 2 minutes before slicing. Repeat with second sandwich and serve warm.

Frequently asked questions

How long does Griddled Sourdough Sandwich with Roasted Tomato and Basil Pesto take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Griddled Sourdough Sandwich with Roasted Tomato and Basil Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sourdough bread slices from drying out.

Can I substitute ingredients in Griddled Sourdough Sandwich with Roasted Tomato and Basil Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Griddled Sourdough Sandwich with Roasted Tomato and Basil Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Griddled Sourdough Sandwich with Roasted Tomato and Basil Pesto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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