This pesto grilled cheese sandwich is a fun and vibrant twist on an American classic.
Between the bright, garlicky pesto, creamy mozzarella, and juicy tomatoes, it’s the ultimate comforting meal.
Add bacon if you’re feeling salty, or leave it out if you’re vegetarian. Either way, you might never make regular grilled cheese again.
Why You’ll Love This Pesto Grilled Cheese Sandwich
Personally, that picture is all the encouragement I need to make this tasty sandwich.
But just in case you’re not convinced, here’s a few more reasons to try it:
Flavor Explosion: The combination of savory pesto, gooey cheese, and crispy sourdough is enough to make you swoon. Throw in salty bacon and fresh tomatoes, and you’ll soon want a second serving!
Versatile Variations: As mentioned, you can add bacon. You could also throw in some sun-dried tomatoes or Parmesan cheese. It’s totally up to you.
Gourmet Touch: The addition of pesto gives a gourmet flair to an otherwise simple sandwich.
Ingredients
You’ll find the complete list of ingredients at the bottom of the post.
For now, here’s a quick shopping list:
- Sourdough Bread: The perfect foundation for any grilled cheese, it’s sturdy, crusty, and deliciously tangy.
- Basil Pesto: Try this easy homemade pesto or go for high-quality store-bought.
- Mozzarella Cheese: Creamy, melty, mild mozzarella is the best choice for a classic grilled cheese sandwich.
- Tomatoes: Juicy, ripe tomatoes add a pop of freshness and acidity to balance out the rich cheese and pesto.
- Butter: Softened and spread on the outside of the bread to create a golden-brown, crispy crust.
- Bacon (Optional): Salty, smoky, and crispy, bacon takes this grilled cheese to the next level.
How to Make Pesto Grilled Cheese Sandwich
The bacon is totally optional in this sandwich, so feel free to leave it out. If you do, the bread will fry perfectly in the butter you’ll spread over the top.
But if you add the bacon, you can then grill the sandwich in the leftover grease, adding another layer of flavor!
Here are the steps:
1. FRY the bacon in a skillet until crispy (optional).
2. LAYER. Spread the pesto evenly on the bread slices and layer over the fillings. Place the tops on and press gently so it’s secure.
3. GRILL. Spread half of the butter on the tops, then fry until golden, butter side down.
4. FLIP. Spread the rest of the butter on the top side and then carefully flip the sandwiches, frying until toasty.
Tips For the Best Pesto Grilled Cheese Sandwich
Grilled cheese is such an easy dish to make. And when you serve it with warm soup, it’s one helluva meal.
But if you’ve never made it before or are nervous about the pesto, I’ve got you covered with these handy tips:
- Bread choice. Hearty, crusty sourdough is my go-to because it toasts well and won’t go soggy. Other great options are French bread, ciabatta, or thick Italian bread. Stay away from thin, pre-cut sandwich bread.
- Cheese choice. Fresh mozzarella will give you the most ooey-gooey filling and won’t distract from the pesto. But you can use Provolone, Gruyere, Swiss, Brie, or white cheddar, too.
- Layer carefully. Spread the pesto on the bread then add the cheese so it can melt into the bread. Also, don’t go too crazy or it’ll just ooze out.
- Crisp exterior. Brush the outside of the bread with softened butter or mayo, and then sprinkle it with freshly grated Parmesan cheese.
- Make it garlicky. Use garlic butter instead of regular for a flavor explosion you’ll dream about for days.
- Tasty additions. Add smashed avocado, spinach, caramelized onions, or roasted red peppers.
How to Store
This recipe makes two servings, and you can easily cut it in half for one. Since it’s best eaten right away, I don’t recommend making more than you need.
But if, for whatever reason, you have leftovers, here’s what to do:
To Store: Wrap each sandwich tightly in aluminum foil and place in an airtight container. Store in the fridge for up to 2 days.
To Reheat: Warm foil-wrapped sandwiches in the oven at 350°F (or in the toasted oven) for about 10-15 minutes. Alternatively, unwrap the sandwich and reheat at 325°F in the air fryer for 5-10 minutes, flipping halfway through.
Note: I don’t suggest warming leftovers in the microwave as they will turn soggy.
More Grilled Cheese Recipes To Try
Sheet-Pan Grilled Cheese
Caprese Grilled Cheese
BLT Grilled Cheese
French Onion Grilled Cheese
Pesto Grilled Cheese Sandwich
2
servings5
minutes8
minutes687
kcalThis pesto grilled cheese sandwich is a fun twist on an American classic. And it’s so tasty, you might never make regular grilled cheese again!
Ingredients
4 slices bacon, optional
4 slices sourdough bread
2 tablespoons basil pesto
4 ounces fresh mozzarella cheese, sliced
2 vine-ripe tomatoes, thinly sliced
2 tablespoons butter, softened
Instructions
- If using, add the bacon to a cold skillet. Turn the heat to medium and cook until crispy. Take the pan off the heat and transfer the bacon to a paper towel-lined plate. Leave the bacon grease in the pan.
- Spread 1/2 tablespoon of pesto on one side of each slice of bread. Layer the sliced mozzarella, tomatoes, and bacon (if using) on two slices, then top with the other two slices, pesto side down.
- Warm the skillet with the bacon grease (optional) over medium heat. Spread the tops of the sandwiches with 1/2 tablespoon each of butter and carefully place them in the hot pan, butter sides down.
- Cook until the bread is golden brown and toasted, about 3-4 minutes. Then, spread the remaining butter over the tops and flip, cooking for another 2-3 minutes until the bread is toasted and the cheese is melted.
- Remove the sandwiches from the pan and let cool for 1-2 minutes. Cut in half and serve immediately.
Notes
- The bacon is optional. If not used, the sandwiches will cook perfectly in the butter.
- Use a crusty, artisan-style bread like sourdough for the best texture. Avoid soft, pre-sliced sandwich breads which can get soggy.
- Pat fresh mozzarella slices dry with a paper towel to remove excess moisture.