Pesto Grilled Cheese (Print version)
Savory sourdough layered with basil pesto, melted mozzarella, and Parmesan for a gourmet comfort food classic.
# What you'll need:
→ Bread
01 - 4 slices sourdough bread or favorite sandwich bread
→ Cheese
02 - 4 slices mozzarella cheese
03 - 2 tablespoons grated Parmesan cheese
→ Pesto
04 - 3 tablespoons basil pesto, store-bought or homemade
→ Butter
05 - 2 tablespoons unsalted butter, softened
→ Optional Add-ins
06 - 2 slices tomato
07 - Fresh baby spinach leaves
# How to make it:
01 - Spread 1 tablespoon of softened butter evenly on one side of each bread slice, ensuring complete coverage to the edges.
02 - Flip each bread slice and spread approximately 1½ tablespoons of basil pesto on the unbuttered side of two slices.
03 - Layer 2 slices of mozzarella cheese over the pesto, then sprinkle 1 tablespoon of grated Parmesan on top. Add tomato slices or fresh spinach if desired.
04 - Top each assembled sandwich with the remaining bread slices, placing the buttered side facing outward for optimal grilling.
05 - Heat a non-stick skillet over medium heat. Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula until bread achieves golden brown color and cheese melts completely.
06 - Remove sandwiches from skillet and let rest for 1 minute to set. Slice diagonally and serve warm.
# Expert suggestions:
01 -
- The pesto adds this incredible bright, herbaceous punch that cuts through all that rich, melty cheese
- It takes literally 15 minutes but tastes like something from a fancy panini press
- The sourdough gets perfectly crispy while staying tender inside, especially with that butter
02 -
- Medium heat is crucial here, too high and the bread burns before the cheese melts
- Pressing gently with your spatula helps the cheese adhere to both bread slices
- That 1-minute rest period prevents the cheese from oozing out when you cut
03 -
- Mayonnaise mixed with the butter creates an even crispier exterior
- Use a kitchen scale to ensure both sandwiches cook evenly
- Leftover pesto freezes perfectly in ice cube trays for future sandwiches