Description

Take your lunch to the next level with The Best Pesto Grilled Cheese. Crispy, buttery bread encases melted, gooey cheese and vibrant, aromatic pesto for a sandwich that’s both comforting and gourmet. Quick to make and bursting with flavor, this grilled cheese is perfect for a cozy weeknight meal, a quick lunch, or even an impressive snack for guests.

Ingredients

• Bread: Use sourdough or ciabatta for a crunchy exterior and soft interior.
• Cheese: A mix of mozzarella and sharp cheddar gives a perfect melt and flavor contrast.
• Basil Pesto: Use homemade or high-quality store-bought pesto for the best flavor.
• Butter: Softened, for spreading on the outside of the bread to get that golden-brown crust.
• Parmesan Cheese (optional): Adds an extra layer of savory depth.
• Tomato Slices (optional): For a fresh and juicy touch.
• Spinach or Arugula (optional): Adds a bit of green freshness to balance the richness.

Instructions

Step 1: Prepare the Ingredients

Lay out your bread slices and spread a generous layer of pesto on one side of each piece. Make sure the pesto covers every corner to get a burst of flavor in every bite. If your pesto has extra oil, lightly dab with a paper towel to avoid sogginess.

Step 2: Add the Cheese

On one slice of bread, layer mozzarella for that stretchy melt and sharp cheddar for rich, tangy flavor. Add a sprinkle of parmesan if you want a deeper umami taste. If you’re adding extras like tomato slices or spinach, place them over the cheese layer.

Step 3: Assemble the Sandwich

Top the sandwich with the other pesto-covered slice, with the pesto side facing inward. Lightly butter the outside of each bread slice — this will ensure a perfectly crisp, golden crust when grilled.

Step 4: Grill the Sandwich

Heat a skillet or griddle over medium-low heat. Place the sandwich on the skillet and grill for about 3–4 minutes on each side. Don’t rush this step; cooking it slowly ensures the cheese melts perfectly while the bread gets evenly browned.

Step 5: Flip and Melt

When the bottom is golden and crisp, carefully flip the sandwich using a spatula. Press lightly with the back of the spatula to help the cheese melt evenly. Cook the second side until it’s perfectly toasted and the cheese is oozing from the sides.

Step 6: Slice and Serve

Remove from the skillet and let the sandwich rest for a minute before slicing — this helps the cheese set slightly so it doesn’t spill out immediately. Cut diagonally for that classic grilled cheese look and serve immediately.

Notes

Use fresh basil pesto for the brightest, most flavorful results; store-bought works in a pinch.
Choose a sturdy bread like sourdough or ciabatta to hold the cheese and pesto without getting soggy.
Mix cheeses like mozzarella, cheddar, or provolone for extra gooeyness and depth of flavor.
Butter the outside of the bread generously and cook over medium heat to achieve a golden, crispy crust.
For an added twist, include thin slices of tomato or avocado inside the sandwich.
Serve immediately for best texture and flavor.
Store leftovers wrapped tightly in the fridge for up to 1 day; reheat in a skillet to restore crispiness.