Best Pesto Grilled Cheese

The first time I made pesto grilled cheese, I was working from home and starving but too lazy to grocery shop. I stared at the jar of pesto in my fridge and thought, what if I just married it with my favorite comfort food? The result was so luxurious I felt like I'd discovered something I should have known years ago.

Last summer my friend Sarah came over for lunch looking completely defeated by work. I made these sandwiches and we sat on my back porch steps eating them while she vented. She stopped mid sentence after the first bite and said okay, I feel better now.

Ingredients

• 4 slices sourdough bread: Sourdough holds up beautifully to grilling without getting soggy, and its tang balances the rich cheese perfectly
• 4 oz fresh mozzarella, sliced: Fresh mozzarella melts into these incredible creamy pools that stretch when you pull the sandwich apart
• 2 oz sharp provolone or fontina: This adds the sharpness and depth that fresh mozzarella lacks, making the cheese flavor more complex
• 3 tbsp basil pesto: Homemade or store bought both work, but look for one with good olive oil flavor and not too much salt
• 2 tbsp unsalted butter, softened: Soft butter spreads easily without tearing the bread, creating even golden coverage
• 2 tbsp grated Parmesan: Optional but creates this incredible salty crust on the outside of the bread
• 1 small tomato, thinly sliced: Adds brightness and cuts through all that rich cheese

Instructions

Prep your bread:

Lay out all four slices and spread softened butter on one side of each, going all the way to the edges

Build the filling:

Flip two slices butter side down and spread pesto on the unbuttered side, then layer mozzarella, provolone if using, tomato slices, and Parmesan

Assemble and grill:

Top with remaining bread slices butter side out, then cook in a medium low skillet for 3 to 4 minutes per side until golden and the cheese melts completely

Rest and serve:

Let the sandwiches rest for a couple of minutes so the cheese sets slightly, then slice diagonally and serve while still hot

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My daughter now requests this for her birthday lunch every year instead of cake. That's how much she loves it, and honestly, I cant blame her.

Choosing Your Bread

Ive tried this with everything from brioche to rye, and sourdough really is the winner here. The sturdy texture stands up to all that moisture from pesto and cheese, while those big air pockets catch little pools of melted cheese. Just avoid super soft sandwich bread or it'll turn into a soggy mess.

Pesto Variations

Sometimes I make arugula walnut pesto when I want something peppier, or sun dried tomato pesto for a deeper flavor profile. Even spinach basil pesto works beautifully if you're trying to sneak in more greens. The classic basil version remains my go to though.

Serving Ideas

This sandwich is practically begging for a bowl of tomato soup, but a crisp arugula salad with lemon vinaigrette cuts the richness perfectly too. I love serving it with a simple side of roasted tomatoes or even just some apple slices for something sweet and fresh.

• Try swapping in cheddar and adding sliced apples for a sweet savory version
• A drizzle of balsamic glaze over the tomato layers adds this incredible depth
• Leftover pesto freezes beautifully in ice cube trays for future sandwiches

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There's something so perfect about a grilled cheese that feels grown up but still comforts your inner child. Hope this becomes a regular in your lunch rotation too.

Recipe FAQs

→ What type of bread works best for pesto grilled cheese?

Sourdough bread is ideal because its sturdy texture holds up well to grilling and provides a pleasant chew. You can also use ciabatta, whole grain, or any artisan bread that slices cleanly without crumbling.

→ Can I make this sandwich ahead of time?

While best enjoyed fresh, you can assemble the sandwiches up to 4 hours before cooking. Wrap them tightly in plastic wrap and store in the refrigerator, then grill when ready to serve.

→ What cheese pairs well with basil pesto?

Fresh mozzarella is the classic choice for its mild flavor and excellent melting properties. Provolone adds sharpness, fontina brings nuttiness, and Gruyère offers depth. You can mix and match based on preference.

→ How do I prevent the bread from burning before the cheese melts?

Cook over medium-low heat and be patient. Lower heat allows the cheese to melt completely while the bread browns gradually. Pressing gently with a spatula helps ensure even contact with the pan.

→ Is homemade pesto better than store-bought?

Homemade pesto offers fresher, brighter basil flavor, but quality store-bought versions work perfectly fine. If using store-bought, look for brands with simple ingredients and vibrant green color.

→ What sides complement this sandwich?

A warm bowl of tomato soup creates the classic combination. A crisp green salad with vinaigrette cuts through the richness, or serve with pickled vegetables for contrast.