There’s something magical about a perfectly executed grilled cheese sandwich. That crispy, buttery exterior giving way to molten cheese is comfort food at its finest. But why settle for ordinary when you can elevate this classic with the bright, herbaceous flavors of pesto? My Pesto Grilled Cheese Sandwich transforms the humble grilled cheese into something worthy of both a quick weeknight dinner and a special lunch gathering.
The combination of fragrant basil pesto with rich, melty cheese creates a harmony of flavors that’s both sophisticated and deeply satisfying. It’s the perfect balance of indulgence and freshness that will have you wondering why you haven’t been adding pesto to your grilled cheese all along.
Why You’ll Love This
- Ready in just 15 minutes despite the 45-minute total time (most is just prep and assembly)
- Uses simple ingredients you likely already have in your kitchen
- The pesto adds a gourmet touch without any complicated techniques
- Customizable with different cheeses and add-ins to suit your taste
- Perfect for both kids and adults – sophisticated flavor but still approachable
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
- Start with a cold skillet, add the bacon and turn heat to medium. Cook until crispy, then transfer to a paper towel-lined plate. Keep the bacon grease in the pan for cooking the sandwiches.
- Spread 1/2 tablespoon of pesto on one side of each bread slice. On two slices, layer the mozzarella, tomatoes, and bacon (if using). Top with the remaining bread slices, pesto side down.
- Heat the skillet with bacon grease (or start with a clean pan) over medium heat. Butter the outsides of the sandwiches and place them in the hot pan, butter side down. Cook until golden brown, about 3-4 minutes.
- Spread remaining butter on the tops, then flip the sandwiches. Cook another 2-3 minutes until bread is toasted and cheese is melted. Let cool slightly before cutting and serving.
Tips & Variations
- Try adding thinly sliced tomatoes or a few spinach leaves for extra freshness and nutrition
- For a protein boost, include some sliced grilled chicken or crispy prosciutto
- Make it spicy by adding red pepper flakes to your pesto or a drizzle of hot honey
- Swap the cheeses for fontina, gruyere, or a sharp cheddar for different flavor profiles
- Use homemade pesto for the freshest flavor, or try sun-dried tomato pesto for a delicious twist
- For a lighter version, use cooking spray instead of butter and cook on a panini press
Serving Suggestions
These pesto grilled cheese sandwiches pair perfectly with a simple tomato soup for the ultimate comfort food experience. The acidity of the soup balances the richness of the sandwich beautifully.
For a lighter meal, serve alongside a crisp green salad dressed with a simple vinaigrette. The freshness of the greens complements the savory, cheesy sandwich and makes for a well-rounded lunch or dinner.
Notes
- Use a heavy-bottomed pan for the most even browning
- Cook over medium heat to allow the cheese to melt fully without burning the bread
- Press down gently with a spatula while cooking to ensure good contact with the pan
- Let the sandwiches rest for a minute before cutting to prevent the cheese from oozing out too quickly
FAQs
Can I make these ahead of time?
You can assemble the sandwiches a few hours ahead and refrigerate, but they’re best cooked just before serving for maximum crispiness.
What’s the best bread to use?
Sourdough works wonderfully, but any sturdy bread like ciabatta, Italian, or whole grain will work. Just avoid very soft breads that might get soggy.
Can I use store-bought pesto?
Absolutely! While homemade pesto offers the freshest flavor, a good quality store-bought pesto works perfectly for this recipe when you’re short on time.
How do I know when my grilled cheese is done?
The exterior should be golden brown and crispy, and when you lift the sandwich slightly, you should see the cheese has melted completely in the center.
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