Best Pesto Grilled Cheese (Printable Version)
Crispy sourdough with melted mozzarella and aromatic basil pesto
# What You'll Need:
→ Bread
01 - 4 slices sourdough bread or sturdy 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 Toppings
06 - 2 tbsp grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Freshly ground black pepper
# Directions:
01 - Place bread slices on a cutting board. Spread softened butter evenly on one side of each slice.
02 - Spread basil pesto generously on the unbuttered side of two bread slices.
03 - Layer mozzarella and provolone over the pesto. Add tomato slices and Parmesan if using. Season with black pepper. Top with remaining bread slices, buttered side facing outward.
04 - Heat a large nonstick skillet or griddle over medium-low heat.
05 - Place sandwiches in the skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until bread turns golden brown and cheese melts completely.
06 - Transfer sandwiches to a cutting board. Let rest for 1-2 minutes before slicing diagonally and serving warm.
# Expert Hints:
01 -
- The way the basil perfumes every bite makes a regular grilled cheese feel like something youd order at a fancy cafe
- It takes literally fifteen minutes but tastes like you put way more thought into it
02 -
- Medium low heat is crucial here, high heat burns the bread before the cheese has time to melt
- Pressing gently with your spatula helps the cheese meld together but dont smash it or youll lose the fluffy bread texture
03 -
- Sprinkle grated Parmesan on the outside of the buttered bread before grilling for the most incredible crispy crust
- If your cheese isnt melting, tent the pan with foil for a minute to trap heat and finish the job