Gluten-free · Italian · 25 min
Sun-Dried Tomato Pesto Grilled Cheese with Veggie Sticks & Ranch
- 25 min
- 2–6 servings
- 677 kcal / serving
A warm grilled cheese with sun-dried tomato pesto, mozzarella, and tomato paired with crunchy veggie sticks. The combination comes together quickly for weeknights, with the creamy cheese and tangy pesto balancing the crisp bread.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 3 stickscelery
- ½ (8 oz) blockmozzarella cheese
- ¼ cupranch dressing
- ¼ cupsun-dried tomato pesto
- 1tomato
- 4 sliceswhole grain bread
- tomatoes
From the pantry: butter, unsalted
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · spatula · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 2 mediumcarrots
- 3 stickscelery
- 1tomato
- tomatoes
Dairy, eggs & chilled
- ½ (8 oz) blockmozzarella cheese
- ¼ cupsun-dried tomato pesto
Bakery & bread
- 4 sliceswhole grain bread
Sauces, oils & condiments
- ¼ cupranch dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| celery | 3 sticks | 6 sticks | 9 sticks |
| mozzarella cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| ranch dressing | ¼ cup | ½ cup | ¾ cup |
| sun-dried tomato pesto | ¼ cup | ½ cup | ¾ cup |
| tomato | 1 | 2 | 3 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the vegetables: wash the carrots, celery, and tomato; dry the produce thoroughly.
- Trim and cut the carrots into long pieces, then halve lengthwise and chop into 3-inch segments; set aside with the celery.
- Slice the tomato into rounds and thinly slice the mozzarella.
- Warm a nonstick skillet over medium-high heat.
- Build the sandwiches by spreading pesto on bread slices, layering tomato rounds and mozzarella between them, then topping with the remaining bread slices.
- Melt a bit of butter in the skillet, place the sandwiches in the pan, and cook until the first side is golden brown, about 2–4 minutes.
- Flip the sandwiches, add more butter if needed, and cook until the second side is browned and the cheese has melted, about 2–4 more minutes. Slice each sandwich in half.
- Plate the sandwiches with the prepared veggie sticks and serve with ranch for dipping.
Two tips
- Prep the carrot and celery sticks ahead of time and store in the fridge for quick assembly.
- If mozzarella isn’t available, substitute a soft cheese you have on hand and keep all other ingredients the same.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 25 g
- Carbs
- 42 g
- Fat
- 47 g
- Fiber
- 7 g
- Sodium
- 1166 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.