Best Pesto Grilled Cheese (Print Version)
Golden sourdough with melted mozzarella and basil pesto for a quick gourmet lunch
# What You Need:
→ Bread
01 - 4 slices sourdough 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 Additions
06 - 2 tbsp grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Freshly ground black pepper, to taste
# Directions:
01 - Lay out bread slices on a clean work surface. Spread 1/2 tablespoon softened butter evenly on one side of each slice.
02 - Spread 1 1/2 tablespoons basil pesto on the unbuttered side of two bread slices.
03 - Layer mozzarella and provolone over the pesto. Add tomato slices and Parmesan if desired. 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 is golden brown and cheese is completely melted.
06 - Remove from skillet and let rest for 1-2 minutes. Slice diagonally and serve warm.
# Insider Tips:
01 -
- The pesto cuts through all that cheese with something bright and herbal, so it never feels heavy
- Takes eighteen minutes from craving to first bite, which is basically fast food that actually loves you back
02 -
- Medium-low heat is your friend here—high heat gives you burnt bread with cold cheese inside, which is basically a tragedy
- Letting the sandwiches rest for even one minute after cooking makes a huge difference in how neatly they slice
03 -
- Mayo instead of butter on the outside creates an even crispier, more golden crust—sounds weird but works beautifully
- Grate your mozzarella if you want it to melt faster and more evenly, especially if you're using fresh mozzarella that's particularly wet