Pesto Grilled Cheese
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Pesto Grilled Cheese
This Pesto Grilled Cheese elevates the classic comfort food with a vibrant basil pesto and melted mozzarella cheese. It’s one of my favorite quick sandwich recipes for a satisfying lunch, ready in just 15 minutes. The aromatic pesto paired with the gooey cheese creates an irresistible combination that feels both gourmet and comforting.
I first fell in love with this flavor combination during autumn evenings when I craved something warm and satisfying. The herbaceous notes from the pesto remind me of my herb garden, transforming a simple sandwich into a memorable meal. It pairs wonderfully with a bowl of creamy pasta or a light salad, making it perfect for a quick dinner. I often serve it with garlic mashed potatoes for a truly comforting feast.
Four Reasons This Pesto Grilled Cheese Shines
- Bursting with Fresh Flavor: The basil pesto adds a vibrant, herby freshness that elevates the entire sandwich.
- Incredibly Quick & Easy: You can have this delicious meal on the table in just 15 minutes from start to finish.
- Perfectly Crispy & Melty: Our method guarantees a golden-brown crust with a perfectly melted, gooey cheese center.
- Highly Customizable: Easily adapt this recipe with different cheeses, breads, or by adding proteins like chicken.
Essential Ingredients for Perfect Pesto Grilled Cheese
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Sourdough Bread: Its sturdy structure holds up well to the pesto and cheese without getting soggy.
- Unsalted Butter, softened: Spreading softened butter ensures an even, golden crust on the outside.
- Basil Pesto: Use a high-quality store-bought pesto or homemade for the best aromatic flavor.
- Low-Moisture Mozzarella Cheese, shredded: This type melts beautifully without making the bread wet.
Pesto Grilled Cheese
Make the ultimate Pesto Grilled Cheese with sourdough bread, basil pesto, and melty mozzarella. Ready in 15 minutes for a delicious, easy lunch!
Equipment
- skillet or frying pan
- spatula
- cutting board
- knife
- measuring spoons
Ingredients
Sandwich
- 2 slices sourdough bread
- 1 tbsp unsalted butter softened
- 1 tbsp basil pesto
- 2 oz low-moisture mozzarella cheese shredded
Instructions
- Evenly spread 1/2 tablespoon of softened unsalted butter onto one side of each slice of sourdough bread. These buttered sides will become the crispy exterior of your sandwich.
- Place one slice of bread onto a clean surface with the unbuttered side facing up. Spread the 1 tablespoon of basil pesto evenly over this surface, ensuring it reaches close to the edges.
- Distribute the 2 ounces of shredded low-moisture mozzarella cheese over the pesto layer. Try to keep the cheese contained within the perimeter of the bread to prevent excessive melting out into the pan.
- Carefully place the second slice of bread on top of the cheese, ensuring its buttered side is facing outwards. Press down gently to secure the layers.
- Heat a 10-inch nonstick skillet or cast-iron pan over medium-low heat for 2 to 3 minutes. This lower heat setting is crucial for achieving a deep golden-brown crust and allowing the cheese to melt thoroughly without burning the bread.
- Carefully place the assembled sandwich into the preheated skillet. Cook for 3 to 5 minutes, or until the bottom slice is a rich golden brown and you can see the cheese beginning to soften around the edges.
- Using a sturdy spatula, carefully flip the sandwich. Continue to cook for another 3 to 5 minutes, or until the second side is also golden brown and the cheese is completely melted and gooey.
- Remove the finished grilled cheese from the skillet. For optimal enjoyment, let it rest on a cutting board for 1 minute before slicing it in half diagonally and serving.
Notes
Let it rest on a cutting board for 1 minute before slicing for optimal enjoyment.
Delicious Ways to Customize Your Sandwich
- Add Protein: Layer in some sliced grilled chicken or turkey for a more substantial meal.
- Extra Cheesy Version: Add a slice of provolone or fontina cheese along with the mozzarella.
- Vegetarian Twist: Include sliced tomatoes or roasted red peppers for added freshness and color.
My Pro Tips for Grilled Cheese Perfection
- Control the Heat: Cooking over medium-low heat ensures the bread toasts slowly and the cheese melts completely.
- Spread Butter Evenly: Cover the entire bread surface with softened butter for uniform browning.
- Contain the Cheese: Keep the shredded cheese within the bread edges to prevent messy spills in the pan.
- Let it Rest: Allow the sandwich to sit for a minute after cooking for the cheese to set slightly. This method works great for other cheesy dishes too, like our pepperoni pizza burgers.
How to Store and Reheat Your Leftovers
- Store: Keep any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
- Freeze: Wrap cooled sandwiches tightly in plastic wrap and freeze for up to 1 month.
- Reheat: Warm in a 350°F oven for 10-15 minutes or in a skillet over low heat to restore crispiness.
- Make-Ahead Tip: You can assemble the sandwiches ahead of time and refrigerate them for a few hours before cooking.
Frequently Asked Questions
Can I use a different type of bread for pesto grilled cheese?
Absolutely. While sourdough works wonderfully, you can use any sturdy bread like ciabatta, texas toast, or a good quality whole wheat. Just ensure the slices are thick enough to hold the fillings without becoming soggy. I sometimes use the same bread I do for my cheesy garlic bread.
What cheese goes best with pesto in a grilled cheese?
Mozzarella is my top choice for its excellent melting quality and mild flavor that lets the pesto shine. Provolone, fontina, or a young gouda also work beautifully. For a stronger flavor, try adding a bit of parmesan along with the mozzarella.
How do I prevent my grilled cheese from burning?
The key is patience and temperature control. Always cook over medium-low heat and don’t rush the process. If your bread is browning too quickly before the cheese melts, reduce the heat slightly. A heavy-bottomed pan like cast iron helps distribute heat evenly.
Can I make pesto grilled cheese without butter?
Yes, you can use mayonnaise instead of butter on the outside of the bread. It creates an equally crispy crust and some people prefer its browning properties. Olive oil also works, though it won’t create quite the same golden color as butter.
More Easy Lunch Ideas to Try
Make This Pesto Grilled Cheese Tonight
With its perfect balance of crispy bread, melty cheese, and aromatic pesto, this sandwich is sure to become a regular in your meal rotation. It’s the ultimate quick lunch or light dinner that feels special every time. I hope this pesto grilled cheese brings as much joy to your table as it does to mine.
