10-Minute Grilled Cheese and Tomato Basil Dip
This 10-minute grilled cheese and tomato basil dip is the ultimate comfort food duo. Crispy, buttery sourdough filled with gooey cheddar meets a quick stovetop tomato basil vodka sauce that’s perfect for dipping. It’s fast, flavorful, and ideal for lazy lunch days or a quick dinner that feels special. Bonus: the dip is so good, you’ll want to use it for pasta later.
Before You Get Started
Make sure your bread is soft enough to butter easily and that your cheese is pre-sliced. Prep the tomato and basil ahead of time so the sauce comes together quickly. This recipe works great with a small jar of store-bought vodka sauce, but feel free to use marinara if that’s what you have.
What You Need To Make Grilled Cheese and Tomato Basil Dip
You’ll need a few kitchen basics: a skillet, a saucepan, a knife and cutting board. The ingredients are simple and can be found in most kitchens or easily picked up from the store. You can find exact amounts in the recipe card below.
How To Make Grilled Cheese and Tomato Basil Dip
1
Start by making the dip. In a small saucepan over medium heat, cook the diced tomato and basil in olive oil until softened, about 5 minutes. Add in your vodka sauce, cover, and simmer while you grill the sandwich.
2
For the grilled cheese, butter both sides of two slices of sourdough bread. In a heated skillet, layer cheddar and white cheddar between the bread. Add pesto or pesto aioli if desired. Cook until golden and crispy on both sides and the cheese is melted, about 4 minutes per side.
3
Once everything is hot and golden, slice the sandwich and serve it alongside the warm tomato basil dip.
Commonly Asked Questions
How can I make this gluten-free?
Swap in your favorite gluten-free bread. Just make sure it’s sturdy enough to hold up while grilling.
Can I use a different cheese?
Absolutely. Mozzarella, fontina, or provolone work great if you want a milder flavor.
What can I substitute for vodka sauce?
Marinara works fine. Add a splash of cream if you want to mimic the creaminess of vodka sauce.
10-Minute Grilled Cheese and Tomato Basil Dip
Ingredients
For the Sauce:
- 1 small jar vodka sauce
- 1/2 fresh tomato diced
- 5 fresh basil leaves chopped (or 1 tablespoon dried basil)
- 1 teaspoon olive oil
For the Grilled Cheese:
- 2 slices sourdough bread
- Soft butter for spreading
- 2 to 4 slices cheddar cheese
- 2 slices white cheddar cheese
- Pesto or pesto aioli optional
Instructions
- In a small saucepan over medium heat, add the diced tomato, basil, and olive oil. Cook for about 5 minutes until the tomatoes begin to soften.
- While the sauce base is cooking, heat a skillet over medium heat. Butter both sides of each slice of bread.
- Place one slice of bread in the skillet. Layer with cheddar and white cheddar cheese, then spread pesto or aioli over the cheese if using. Top with the second slice of bread.
- Grill for about 3 to 4 minutes per side, or until both sides are golden and the cheese is fully melted.
- Once the tomato mixture has cooked down, pour in the jar of vodka sauce. Stir and cover. Let it heat over medium-high for about 4 to 5 minutes while your sandwich finishes cooking.
- Let the grilled cheese cool slightly, then slice and serve with the warm tomato basil dip on the side.
