The Best Pesto Grilled Cheese is one of my favorite sandwiches when I want something quick, comforting, and packed with bold flavor. With melty cheese, golden crisp bread, and a generous spread of herbaceous pesto, this sandwich takes the classic grilled cheese to a whole new level. It’s perfect for lunch, a cozy dinner, or even a late-night craving.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly satisfying and easy to make with just a few ingredients. The pesto adds a fresh, garlicky kick that balances the richness of the cheese, and the bread gets perfectly golden and crisp in the pan. Whether I enjoy it on its own or dip it into soup, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Sourdough, white, or whole grain bread slices
- Pesto (homemade or store-bought)
- Mozzarella cheese (sliced or shredded)
- Cheddar or provolone cheese (for added flavor)
- Butter or mayonnaise (for spreading on the outside of the bread)
- Optional: tomato slices, spinach, or sun-dried tomatoes for extra filling
Directions
- I spread pesto on the inside of each bread slice.
- I layer on a combination of mozzarella and cheddar (or provolone) between two slices of pesto-covered bread.
- I spread butter or mayo on the outside of each slice for that perfect golden crust.
- I heat a skillet over medium heat and place the sandwich in the pan.
- I cook for 3–4 minutes per side, pressing down gently, until the bread is crisp and the cheese is melted.
- I remove it from the pan, let it rest for a minute, then slice and serve warm.
Servings and timing
This recipe makes 2 sandwiches.
Prep time: 5 minutes
Cook time: 8 minutes
Total time: Around 13 minutes
Variations
Sometimes I add fresh tomatoes or baby spinach inside for a veggie boost. I’ve also tried it with goat cheese or a slice of brie for a more gourmet twist. When I want some protein, I layer in roasted chicken or turkey. For extra crunch, I toast the bread slightly before assembling the sandwich.
storage/reheating
Grilled cheese is best served fresh, but if I have leftovers, I store them in the fridge wrapped in foil. To reheat, I crisp them up in a skillet over low heat or use a toaster oven. I avoid the microwave—it makes the bread soggy.
FAQs
Can I use a different type of cheese?
Yes. I often mix cheeses for more flavor—Fontina, Havarti, gouda, or even brie work beautifully with pesto.
Is store-bought pesto okay?
Absolutely. I use high-quality store-bought pesto when I’m short on time, but homemade always gives a fresher, brighter flavor.
Can I make it vegan?
Yes. I use dairy-free cheese and vegan pesto (some store-bought versions contain Parmesan). I also use olive oil instead of butter for grilling.
What bread is best?
I usually go for sourdough or hearty white bread. Anything sturdy that crisps up well without getting soggy works great.
Can I serve this with soup?
Definitely. I love it with tomato soup, roasted red pepper soup, or even a simple veggie broth for dipping.
Conclusion
The Best Pesto Grilled Cheese is one of my favorite comfort foods—crispy, cheesy, and bursting with fresh pesto flavor. It’s fast, flavorful, and endlessly customizable. Whether I’m serving it with soup or enjoying it on its own, it’s always a satisfying and delicious choice I come back to again and again.
Print
Best Pesto Grilled Cheese
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 sandwiches
- Category: Main Course / Lunch
- Method: Stovetop (Pan Grilled)
- Cuisine: American / Fusion
- Diet: Vegetarian
Description
The Best Pesto Grilled Cheese is a crisp, golden‑on‑the‑outside and melty‑on‑the‑inside sandwich layered with herb‑rich pesto and gooey cheese—elevating a classic comfort food into something bold and satisfying.
Ingredients
- 4 slices bread (sourdough, white, or whole grain)
- 2‑3 tablespoons pesto (store‑bought or homemade)
- 1 cup mozzarella cheese (sliced or shredded)
- ½ cup cheddar or provolone cheese (for added flavor)
- Butter or mayonnaise (for spreading on the outside of the bread)
- Optional fillings: tomato slices, baby spinach leaves, sun‑dried tomatoes
Instructions
- Spread pesto on the inside faces of both slices of bread.
- Layer mozzarella and cheddar/provolone between the pesto‑coated bread slices (add optional fillings if using).
- Butter or mayo the outside faces of the bread slices for a golden crust.
- Heat a skillet over medium heat and place the sandwich, butter‑side down, in the pan.
- Cook 3‑4 minutes per side (press gently) until the bread is deep golden and the cheese is melted through.
- Remove from heat, let rest for a minute, then slice and serve warm.
Notes
- The addition of pesto gives the sandwich a fresh, garlicky basil flavor that transforms a simple grilled cheese into something dynamic. :contentReference[oaicite:0]{index=0}
- Use a quality bread and good melting cheeses for the best texture and flavor—some recipes specifically recommend fresh mozzarella for meltability. :contentReference[oaicite:1]{index=1}
- If your pesto is very oily, use it more sparingly inside the sandwich to prevent soggy bread. :contentReference[oaicite:2]{index=2}
Nutrition
- Serving Size: 1 sandwich
- Cholesterol: undefined
