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Here’s a tasty twist on your usual grilled cheese with fresh pesto. Gooey mozzarella, bright basil pesto, and crunchy toasted bread make a snack that’s both simple and exciting.
I whipped this up when I wanted to take my grilled cheese up a notch. The pesto really woke it up. It quickly became my favorite for quick weekday lunches and chill weekend bites.
What You’ll Need
- Mozzarella cheese: one slice that melts nicely but swap in any cheese you like for a unique touch
- Bread: two slices of something sturdy like sourdough or country white that toasts well
- Olive oil: one or two teaspoons to get that golden, crispy outside—extra virgin works great
- Basil pesto: about a tablespoon or two, fresh or store-bought both work fine
- Optional tomato slices: add some juicy freshness plus salt and pepper if you want to brighten it up
Step-by-Step Directions
- Warm up the pan
- Put your skillet or grill pan on medium heat so it gets nice and hot, which helps to get that perfect golden crust
- Put pesto on bread
- Spread pesto on one side of each bread slice for flavor that really pops when grilled
- Build your sandwich
- Place one pesto side up in the pan, add the mozzarella, then tomatoes if you’re using, and finish with the other slice pesto-side down
- Oil the bread
- Brush or drizzle olive oil on the outside of the sandwich for that crisp, golden finish
- Grill it up
- Cook for 2-3 minutes until golden, flip carefully and grill for 1-2 more minutes until the cheese is melty and the bread is toasted evenly
- Eat right away
- Take it off the heat, slice it up, and dig in while it’s warm and crispy
This sandwich reminds me of surprising a friend with it once. We both loved how pesto turned a simple grilled cheese into something special. It’s an easy treat that always feels fresh.
How To Store It Right
If you’ve got leftovers, wrap the sandwich tightly in foil or parchment paper to keep the crunch for a few hours. Warm it back up gently in a pan to get the crust crisp again. Skip the microwave since it can make bread soggy.
Keep pesto in a sealed container in the fridge for up to a week or freeze it in small amounts so you’re always ready for a quick sandwich.
Slice your cheese just before putting the sandwich together so it stays moist and melts perfectly.
Switch It Up
Try swapping mozzarella for cheddar or provolone if you want a sharper or smoky flavor.
Use sun-dried tomato pesto for a richer taste.
Toss in fresh basil or baby spinach for some bright color and nutrition.
Good Combos To Try
Pair with a crisp green salad dressed with lemon vinaigrette to balance the richness.
Tomato soup makes for a classic combo alongside.
Enjoy with sparkling water or a light white wine for a casual feel-good meal.
This grilled cheese with pesto quickly became my go-to comfort food that turns a simple snack into something tasty and a little fancy. Sometimes all it takes is that fresh pesto spread to make your day better.
Frequently Asked Cooking Questions
- → Which bread is best for this sandwich?
Sourdough or Italian bread work great because they stay firm and get nice and crispy without getting soggy.
- → Can I swap mozzarella for another cheese?
Definitely! Cheeses that melt well like gouda, provolone, or cheddar make great swaps.
- → How can I stop the sandwich from burning while cooking?
Cook on medium heat and use olive oil for even browning. Flipping regularly helps keep it from burning.
- → Any ideas to boost flavor?
Try throwing in fresh tomato slices, cracked black pepper, or a pinch of salt to lift the taste.
- → Is there a way to make this vegan or dairy-free?
You sure can. Switch mozzarella for a plant-based cheese and use vegan pesto or make your own without cheese.