I love a sandwich that feels both indulgent and effortless. This grilled cheese hits that sweet spot: rich, melty brie; bright, herby pesto; and sweet-tangy peppers all pressed between sturdy bread. It comes together fast, and the contrast of textures — crisp bread, silky cheese, chewy peppers — keeps every bite interesting.
I’ve written this recipe exactly as I make it at home, using the ingredients listed below. There are no gimmicks, just a few small decisions (which bread, how hot the pan, how thin to slice the brie) that make a big difference. Read through the steps once, then you can assemble these sandwiches while the pan heats and be eating in under 10 minutes.
What You’ll Need
Ingredients
- 4 slices sturdy bread — I used ciabatta; choose a loaf that can stand up to grilling without getting soggy.
- 2 tablespoons soft butter — for brushing the bread so it grills to an even, golden crust.
- 4 tablespoons DeLallo basil pesto — about 1 tablespoon per slice; this is the herbaceous backbone of the sandwich.
- 5 ounces brie cheese — thinly sliced so it melts quickly and spreads its creamy flavor throughout.
- 1/4 cup DeLallo Sweet and Tangy Sun-Dried Peppers — drained and chopped (or use roasted red peppers); they add sweetness and a little bite.
Brie, Pesto, and Sweet Pepper Grilled Cheese in Steps
- Preheat a non-stick pan over medium heat.
- Place the 4 slices of sturdy bread on a work surface. Spread the 4 tablespoons of basil pesto evenly on the inside surface of each slice (about 1 tablespoon per slice).
- Brush the outside surfaces of all 4 slices with the 2 tablespoons of soft butter.
- Divide the 1/4 cup DeLallo Sweet and Tangy Sun-Dried Peppers evenly between two of the pesto-spread slices. Divide the 5 ounces of thinly sliced brie evenly over the same two slices on top of the peppers. Top each with the remaining pesto-spread slice, buttered side facing out, to form two sandwiches.
- Place one or two sandwiches (depending on pan size) butter side down in the hot pan. Grill until the bottom is golden brown, 2–3 minutes.
- Flip each sandwich and grill the second side until golden brown and the brie is melted, about 2 more minutes. Reduce heat if the bread is browning too quickly before the cheese melts.
- Remove sandwiches from the pan, let rest for about 1 minute, then slice and serve immediately.
Why It Deserves a Spot
This sandwich balances richness and brightness in a way many grilled cheeses don’t. Brie brings that luxurious, buttery mouthfeel; pesto cuts through with fresh basil and a little nuttiness; the sun-dried peppers add a sweet-tangy counterpoint. Together, they create a complex bite with minimal effort.
It’s also versatile. Make it for a fast lunch, pair it with a light salad for dinner, or serve halved sandwiches on a party platter. The technique — buttered outside, moderate heat — is one you’ll use again and again for other fillings.
Quick Replacement Ideas
- Swap the brie for another soft melting cheese if needed, such as camembert or a young, mild goat cheese (no quantities changed—use enough to cover each sandwich).
- If you don’t have DeLallo basil pesto, use any basil pesto you trust or a sun-dried tomato pesto for a different flavor angle.
- Can’t find the Sweet and Tangy Sun-Dried Peppers? Roasted red peppers or jarred piquillo peppers work well—drain and chop before using.
- Use a different bread—sourdough, a country loaf, or a thinly sliced baguette can work; choose something sturdy that toasts well.
Appliances & Accessories
- Non-stick pan — the recipe calls for one; it helps prevent sticking and gives an even sear. A well-seasoned skillet works, too.
- Spatula — a thin, flexible spatula makes flipping and transferring sandwiches easy without spilling the filling.
- Sharp knife and cutting board — for slicing the brie thinly and trimming bread if needed.
- Paper towel or small sieve — useful for draining jarred peppers so your sandwich doesn’t get soggy.
Easy-to-Miss Gotchas
- Don’t skip draining the peppers. Excess moisture is the most common cause of a soggy sandwich.
- Slice the brie thinly. Thick wedges take longer to melt and can over-toast the bread. Thin slices melt quickly and distribute flavor evenly.
- Butter the outside of the bread, not the pan. This gives more control over browning and prevents burnt butter in the pan.
- Keep the heat moderate. Too high and the crust will brown before the brie melts; too low and you’ll spend ages waiting for color. Medium is the sweet spot.
- If you grill two sandwiches at once, give them space. Overcrowding lowers pan temperature and prevents good browning.
Holiday-Friendly Variations
This sandwich adapts well for special occasions. For a holiday party, halve the sandwiches and serve them warm as bite-sized toasts. Consider a few seasonal touches:
- Add a thin spread of cranberry sauce or fig jam inside for a sweet-tart accent that complements the brie.
- Layer in a small piece of prosciutto for a salty, savory contrast (serve on the side for guests who prefer vegetarian options).
- Finish a few with a sprinkle of toasted walnuts or chopped pistachios for crunch and a festive look.
What Could Go Wrong
Most issues come down to heat and moisture. If the bread is burned but the cheese isn’t melted, your pan is too hot. Lower the heat and give the sandwich a minute under a loosely tented piece of foil to encourage melting without over-browning. If the inside is cold or the peppers taste raw, make sure they’re well-drained and chopped small so the brie can surround them and heat evenly.
Another problem is structural failure: fillings slipping out when you cut. Let the sandwich rest for about a minute after removing it from the pan. This brief rest helps the melting cheese settle and reduces sloppy slices.
Keep It Fresh: Storage Guide
If you have leftovers, wrap them tightly in foil or plastic wrap and refrigerate for up to 24 hours. Reheat on a skillet over low heat to revive crispness; cover briefly to help the cheese re-melt. Microwave rewarming will warm the sandwich but will leave the bread soft. For best texture, reheat in a skillet or toaster oven.
Helpful Q&A
Can I make these ahead?
You can assemble the sandwiches (butter the outside and fill them), then refrigerate for a short period before grilling. I recommend grilling right before serving to preserve the bread’s crispness. If you assemble and refrigerate, expect the bread to be slightly softer after sitting.
What if my brie has a very thick rind?
Most brie rinds are edible and mild, but if yours is unusually thick or you prefer not to eat it, trim the rind off the slices before layering. Thinly slicing the brie helps it melt regardless.
Can I toast these in a sandwich press or panini maker?
Yes. A sandwich press works well; adjust the press temperature so the bread doesn’t brown too quickly. Use a medium setting and check after a couple of minutes.
Is pesto necessary?
Pesto is a key flavor element here — it brings herbiness and a little oil to marry the cheese and peppers. If you must skip it, consider a light smear of olive oil and minced basil, but the flavor profile will change.
Hungry for More?
If you enjoyed this, try experimenting with other soft cheeses and flavorful spreads. Simple swaps and a steady hand with the heat will let you build countless grilled-cheese variations from this method. I keep a checklist in my head — sturdy bread, buttery exterior, thinly sliced cheese, and controlled heat — and it never fails.
Thanks for trying this recipe. Let me know how you like it, what bread you chose, and any twists you added. I love hearing how readers make it their own.
Brie, Pesto, and Sweet Pepper Grilled Cheese
Ingredients
Ingredients
- 4 slicessturdy breadI used ciabatta
- 2 tablespoonsoft butterfor brushing the bread
- 4 tablespoonsDeLallo basil pesto
- 5 ouncesbrie cheesethinly sliced
- 1/4 cupDeLallo Sweet and Tangy Sun-Dried Peppersdrained and chopped or use roasted red peppers
Instructions
Instructions
- Preheat a non-stick pan over medium heat.
- Place the 4 slices of sturdy bread on a work surface. Spread the 4 tablespoons of basil pesto evenly on the inside surface of each slice (about 1 tablespoon per slice).
- Brush the outside surfaces of all 4 slices with the 2 tablespoons of soft butter.
- Divide the 1/4 cup DeLallo Sweet and Tangy Sun-Dried Peppers evenly between two of the pesto-spread slices. Divide the 5 ounces of thinly sliced brie evenly over the same two slices on top of the peppers. Top each with the remaining pesto-spread slice, buttered side facing out, to form two sandwiches.
- Place one or two sandwiches (depending on pan size) butter side down in the hot pan. Grill until the bottom is golden brown, 2–3 minutes.
- Flip each sandwich and grill the second side until golden brown and the brie is melted, about 2 more minutes. Reduce heat if the bread is browning too quickly before the cheese melts.
- Remove sandwiches from the pan, let rest for about 1 minute, then slice and serve immediately.
Equipment
- non-stick pan
