Pesto Grilled Cheese Sandwich (Print)

Crispy sourdough with basil pesto and melted mozzarella creates this comforting American-Italian fusion sandwich.

# What You Need:

→ Bread

01 - 4 slices sourdough bread or preferred sandwich bread

→ Cheese

02 - 4 slices mozzarella cheese
03 - 2 tablespoons grated Parmesan cheese

→ Pesto

04 - 3 tablespoons basil pesto, store-bought or homemade

→ Butter

05 - 2 tablespoons unsalted butter, softened

→ Optional Add-ins

06 - 2 slices tomato
07 - Fresh baby spinach leaves

# How To Make It:

01 - Spread 1 tablespoon softened butter evenly on one side of each bread slice.
02 - Flip bread slices butter-side down and spread approximately 1½ tablespoons pesto on the unbuttered side of two slices.
03 - Layer 2 mozzarella slices per sandwich over the pesto, then sprinkle with 1 tablespoon grated Parmesan. Add tomato slices or fresh spinach if using.
04 - Top each sandwich with remaining bread slice, buttered side facing outward.
05 - Heat non-stick skillet over medium heat. Place sandwiches in pan and cook 3-4 minutes per side, pressing gently with spatula, until bread turns golden brown and cheese melts completely.
06 - Remove from skillet, let rest 1 minute, then slice diagonally and serve warm.

# Expert Tips:

01 -
  • The combination of nutty parmesan and milky mozzarella creates the most incredible cheese pull youve ever seen
  • It takes less than 20 minutes from start to finish but tastes like something youd pay too much for at a restaurant
  • The pesto adds such a bright fresh flavor that cuts through all that rich melted cheese perfectly
02 -
  • Medium heat is crucial here because too high will burn the bread before the cheese melts and too low makes the bread tough instead of crispy
  • Letting the sandwich rest for one minute after cooking prevents the cheese from oozing out immediately when you cut it
  • Pressing gently with your spatula helps the cheese adhere to the bread but dont press so hard you squeeze all the filling out
03 -
  • If using store-bought pesto let it come to room temperature first as cold pesto can make the cheese hard to melt evenly
  • Mayo instead of butter on the outside creates an even crispier exterior and browns more evenly though it's less traditional

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