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.