Save to Pinterest The first time I made pesto grilled cheese was during a rainy Tuesday lunch break. I had leftover basil pesto from a pasta night and a heel of sourdough that needed using. Something magical happened when that herby, garlicky pesto hit the melting mozzarella. Now it is the sandwich I make when I want something comforting but slightly special.
I served these at a casual weekend lunch with friends last month. One bite and everyone went quiet. That is how you know a sandwich is working. The crispy golden bread gives way to this incredible gooey center that tastes like an Italian vacation.
Ingredients
- Sourdough or country bread: Sturdy bread holds up well to grilling and gets beautifully crispy without turning soggy from the pesto
- Fresh mozzarella: This cheese melts into creamy strands rather than an oily puddle and has a mild flavor that lets the pesto shine
- Basil pesto: Store-bought works perfectly but homemade brings an even fresher brighter flavor to the sandwich
- Sun-dried tomatoes: These concentrated gems add chewy texture and an intense sweet-tomato punch throughout every bite
- Unsalted butter: Softened butter spreads evenly and helps achieve that golden crunch we all want in grilled cheese
Instructions
- Spread the pesto base:
- Lay out your bread slices and spread one tablespoon of basil pesto evenly over two pieces making sure to coat right to the edges
- Build the layers:
- Arrange the mozzarella slices over the pesto then scatter the sun-dried tomatoes on top so they are distributed throughout every bite
- Close the sandwiches:
- Place the remaining bread slices on top pressing gently to help everything settle into place
- Butter the exterior:
- Spread a thin even layer of softened butter on the outside of each sandwich this is what creates that beautiful golden crust
- Start grilling:
- Heat a nonstick skillet over medium-low heat and place the sandwiches buttered side down listening for that gentle sizzle
- Cook to golden perfection:
- Let them cook for 3 to 4 minutes until the bottom is deep golden brown then butter the top before flipping
- Finish the second side:
- Cook another 3 to 4 minutes pressing gently with your spatula until the cheese is completely melted and both sides match in color
- Rest and serve:
- Let the sandwiches sit for one full minute before slicing so the cheese sets slightly and does not ooze out everywhere
Save to Pinterest This sandwich became a regular in my rotation after a long day at work when I needed something fast but satisfying. The smell of toasting bread and basil fills the whole kitchen and somehow makes everything feel better.
Choosing the Right Bread
Sourdough is my go-to because the tangy flavor plays beautifully with the basil but any hearty country bread will work. Avoid soft sandwich bread since it will not hold up to the pesto and grilling process. You want bread with some structure and character.
Making It Your Own
Sometimes I add a handful of fresh arugula right after grilling so it wilts slightly from the residual heat. The peppery greens contrast perfectly with the rich cheese. You could also slide in some thinly sliced prosciutto if you eat meat.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness or go classic with a small cup of tomato soup for dunking. The sandwich is substantial enough to be a full meal on its own though.
- Let the bread come to room temperature before starting for more even toasting
- Use a spatula to press down gently while cooking for better contact with the pan
- Leftover pesto freezes beautifully in ice cube trays for future sandwiches
Save to Pinterest There is something deeply satisfying about a perfectly made grilled cheese. This version hits all the right notes and might just ruin regular grilled cheese for you forever.
Questions & Answers
- → What type of bread works best for this dish?
Sourdough or country-style breads with a sturdy crust perform best, providing a crispy exterior and soft interior when grilled.
- → Can I use a different cheese instead of mozzarella?
Yes, provolone or fontina can be used for a distinct but complementary flavor profile.
- → How do sun-dried tomatoes enhance the flavor?
Sun-dried tomatoes add a tangy, slightly sweet depth that balances the creaminess of the cheese and the herbaceousness of the pesto.
- → What is the best way to achieve crispy, golden bread?
Using softened butter on the bread's exterior and cooking over medium-low heat helps develop a golden, crispy crust without burning.
- → Are there suggested additions for extra freshness?
Incorporating baby spinach or arugula adds a fresh, peppery note that brightens the overall flavor.