Salty, tangy, rich, garlicky, and cheesy, this Sun-Dried Tomato Grilled Cheese Sandwich is bold and bright with a Mediterranean touch.
This Sun-Dried Tomato Grilled Cheese Sandwich, inspired by Tate Bakery, is indulgent and vibrant. If you like things tangy and cheesy, you’ve come to the right place. It’s got everything, from a crisp, golden exterior and chewy elements to umami flavors with a little sweetness.
And the best thing about it is how flexible and customizable it is. Keep that in mind as you make yours, and measure with your heart. This recipe is just a starting point.
But before you do that, let’s go over the details.
Ingredients for Sun-Dried Tomato Grilled Cheese
This sandwich starts with a sharp Dijon and caper paste. To add a little more depth, I like to smash in a couple of roasted garlic cloves. It lends a mellow, nutty note to the tangy Dijon paste.
For a quick way to roast garlic, slice the top off a whole garlic head to expose the cloves, drizzle with a little olive oil, and wrap it loosely in foil. Air fry at 375°F (190°C) for about 20-25 minutes, or until the cloves are soft and golden.
Let it cool slightly, then squeeze the cloves out of their skins. You’ll only need a couple for this recipe, but roasted garlic keeps well in the fridge, so use the leftovers in sauces, dressings, mashed potatoes, or spread on toast.
As you can imagine, a little goes a long way with this paste. To complement that, we have the sun-dried tomatoes, coming in with their sweet, chewy intensity and even more umami depth.
Sun-dried tomatoes are much more potent than fresh ones, but you can also use fresh tomato slices or spread on a layer of sun-dried tomato pesto.
Then there’s the cheese. This recipe combines Gruyère, Parmesan, and cheddar to create a rich, deeply savory three-cheese blend that balances sharpness, nuttiness, and sweetness.
Why This Combination Works
- Cheddar: Delivers a bold, sharp, and savory flavor while still melting well
- Gruyère: Melts into a luxurious, silky texture while adding a nutty, slightly sweet, and earthy flavor.
- Parmesan: Just a touch to provide a salty, umami-rich punch that elevates the depth of the sandwich.
The Bread
A crucial component of a good grilled cheese is the bread, so picking the right one is essential.
For a sandwich like this, a sturdy bread is important to provide enough structure to keep everything together.
I love using sourdough, but challah or even thick brioche works, too. For an extra-golden grilled cheese, I like spreading a thin layer of mayo on the outer side of the bread, then generously buttering the skillet.
The two together create a nice, golden-brown crust.
Make It Your Own
Think of this recipe as a starting point and adjust it to your taste!
Add a pinch of chili flakes to the Dijon and caper paste for some heat, or add a few fresh basil leaves for a brighter, more herbaceous note.
Caramelized onions are another great addition, bringing a deep sweetness that works especially well with the sun-dried tomatoes and cheese.
You can also swap the cheeses depending on what you have on hand: fontina, mozzarella, or provolone would all work well here. And if you’re not a fan of capers, simply leave them out or replace them with a little chopped olive for a similar salty, briny hit.
If you make this Sun-Dried Tomato Grilled Cheese please be sure to leave a comment! I’d love to hear from you.
More Sandwich Recipes
Chicken Zucchini Sandwich with Caramelized Onions: Caramelized onions might take a little bit of time, but their deep, sweet flavor payoff paired with rotisserie chicken and fresh zucchini is surely worth it. This is a rich, bright sandwich that feels like a bistro meal.
Chicken Liver Hummus Sandwich with Caramelized Onions: This simple sandwich combines roasted chicken livers, jammy caramelized onions, and hummus. It’s bold, comforting, and high in protein.
The Ultimate Tomato Sandwich: The classic summer sandwich, but with a couple of twists. It demands zero fuss but offers maximum satisfaction!
Prosciutto and Goat Cheese Croissant Sandwich: This breakfast sandwich combines a flaky croissant with salty, tangy, sweet, and spicy flavors. Perfect early mornings or afternoon snacks.
Sun-Dried Tomato Grilled Cheese
Ingredients
- ½ tbsp Dijon mustard
- 1 tsp capers
- 2 cloves roasted garlic
- 2 slices sourdough bread
- 1 tbsp mayo
- 1 tbsp softened butter, more if needed
- 2 slices cheddar cheese
- 5 sun-dried tomatoes
- 2 slices Gruyère cheese
- 2 tbsp parmesan, grated
- Black pepper, to taste
Instructions
- In a small bowl, combine the mustard, capers, and roasted garlic. Use a fork to mash the capers and garlic into a rough paste.
- Spread the mustard mixture over one slice of bread. Spread the mayo over the outside of both slices of bread.
- Heat the butter in nonstick skillet over medium heat. Add more if needed.
- Once the butter has melted, place the mustard-coated slice of bread in the skillet, buttered side down. Layer the cheddar, sun-dried tomatoes, Gruyère, and Parmesan on top. Season with black pepper.
- Top with the second slice of bread and cook until the underside is golden brown, about 3-4 minutes.
- Carefully flip the sandwich and add the remaining butter to the skillet. Gently press down on the sandwich to encourage even browning and help the cheese melt.
- Cook until the second side is golden brown and the cheese is fully melted, another 3-4 minutes. Slice in half, if desired, and serve.
another amazing recipe Anna! Mike