Pesto Grilled Cheese (Printable)

Crispy sourdough loaded with melted mozzarella and aromatic basil pesto for a satisfying Italian-American twist on a classic.

# What You'll Need:

→ Bread

01 - 4 slices sourdough bread or sturdy bread of choice

→ Cheese

02 - 4 oz fresh mozzarella, sliced
03 - 2 oz sharp provolone or fontina, sliced

→ Pesto

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

→ 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 Steps:

01 - Lay bread slices on work surface. Spread 1/2 tablespoon softened butter on one side of each slice.
02 - On unbuttered side of two slices, spread 1 1/2 tablespoons basil pesto evenly across surface.
03 - Layer mozzarella and provolone over pesto. Add tomato slices and Parmesan if desired. Season with black pepper.
04 - Top with remaining bread slices, buttered side facing outward.
05 - Heat large nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in skillet. Cook 3-4 minutes per side, pressing gently until bread is golden brown and cheese is fully melted.
07 - Remove from skillet and let rest 1-2 minutes. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • Takes a childhood classic and gives it a gourmet upgrade without any fancy techniques
  • That crispy golden exterior gives way to the most incredible cheesy pesto surprise inside
02 -
  • Medium-low heat is nonnegotiable because high heat burns the bread before the cheese melts
  • Letting the sandwiches rest for even a minute keeps all that cheese from oozing out when you cut them
03 -
  • Sprinkle grated Parmesan on the buttered exterior before grilling for next level crispy cheesy crust
  • Use a panini press if you have one, but a good skillet works just as well with better control

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