Pesto & Sundried Tomato Toastie Recipe

Prep time: 5 mins | Cook time: 5 mins

Introduction

Turn your lunch into something extraordinary with this Pesto Toastie. It’s the perfect blend of fresh basil pesto, sweet sundried tomatoes, and melty cheese, all pressed between slices of golden Sourdough Vienna. If you love pesto on toast, you’ll adore this version for the sandwich press as it’s warm, savoury, and irresistibly cheesy. It’s quick to prepare, big on flavour, and perfect for those days when you want something satisfying without much fuss. The combination of golden, buttery sourdough with gooey cheese and rich pesto makes this a go-to lunch when you want something comforting and satisfying. It’s also an easy way to use up leftover pesto or cheese from the fridge.

Ingredients

4 slices Sourdough Vienna
2 tbs butter
4 tbs pesto
1/2 cup sundried tomatoes
1 cup shredded cheese

Method

Spread 1 side of each slice of Sourdough Vienna with butter, then 1 tbs of pesto and top with sundried tomatoes

Top 2 of the 4 slices with cheese and then sandwich together

Place into a hot sandwich press until golden and the cheese has melted. Serve immediately

Products featured in this recipe

Sourdough Vienna

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FAQs

Pesto on toast goes well with a crisp salad, tomato soup, or marinated olives. You can also serve it alongside roasted veggies or a simple antipasto platter. For something heartier, try adding a bowl of soup or a side of grilled chicken for extra protein.

Mozzarella is a classic when paired with green pesto. It melts like a dream and pairs perfectly with the herby flavour of the sauce. But don’t stop there. Cheddar, provolone or even Swiss all bring something tasty to the mix. Want to level it up? Try a bit of goat cheese or shaved parmesan for an extra burst of flavour. If you can’t decide, mixing cheeses (like mozzarella with a little sharp cheddar) gives you that perfect balance of creamy and punchy.

Traditional Italian cuisine keeps it simple when it comes to pesto, stirring it through pasta, spreading it on fresh bread, or drizzling it over grilled meats and veggies. You’ll also find it on pizza or bruschetta, especially in the Ligurian region where it comes from. One classic combo? Pesto with potatoes and green beans. It might sound unusual, but it’s a much-loved favourite over there.

Ingredients