Pesto Grilled Cheese (Printable)
Crispy sourdough meets gooey mozzarella and basil pesto for the ultimate comfort lunch.
# Ingredient List:
→ Bread
01 - 4 slices sourdough bread
→ Cheese
02 - 4 oz fresh mozzarella, sliced
03 - 2 oz sharp provolone or fontina, sliced
→ Pesto
04 - 3 tbsp basil pesto
→ Butter
05 - 2 tbsp unsalted butter, softened
→ Optional Additions
06 - 2 tbsp grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Freshly ground black pepper, to taste
# How to Make:
01 - Lay out the bread slices on a work surface. Spread about 1/2 tablespoon of softened butter on one side of each slice.
02 - On the unbuttered side of two slices, spread 1 1/2 tablespoons of basil pesto evenly.
03 - Layer mozzarella (and provolone, if using) over the pesto, then add tomato slices and a sprinkle of Parmesan, if desired. Season with black pepper.
04 - Top with the remaining bread slices, buttered side facing out.
05 - Heat a large nonstick skillet or griddle over medium-low heat.
06 - Place the sandwiches in the skillet. Cook for 3–4 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
07 - Remove from the skillet, let rest for 1–2 minutes, then slice and serve warm.
# Expert Tips:
01 -
- The way the pesto's basil and garlic perfume gets cozy with melty mozzarella is the kind of flavor discovery that makes you want to call someone immediately
- Its ready in under 20 minutes but tastes like something from a fancy Italian cafe
02 -
- Medium low heat is crucial, high heat burns the bread before the cheese has time to melt properly
- Don't skip the resting period, cutting too soon makes all that cheese escape immediately
03 -
- Butter your bread all the way to the edges, every inch should get golden and crispy
- Use a spatula to press down gently while cooking, this helps the cheese melt evenly and ensures good contact with the pan