Best Pesto Grilled Cheese (Print Version)

Crispy sourdough meets melted mozzarella and basil pesto for a gourmet twist on a classic favorite.

# What You'll Need:

→ Bread

01 - 4 slices sourdough bread or sturdy bread

→ Cheese

02 - 4 oz fresh mozzarella, sliced
03 - 2 oz sharp provolone or fontina, sliced (optional)

→ Pesto

04 - 3 tbsp basil pesto (store-bought or homemade)

→ 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 approximately 1/2 tablespoon softened butter evenly on one side of each slice.
02 - Spread 1 1/2 tablespoons basil pesto evenly on the unbuttered side of two bread slices.
03 - Layer mozzarella slices over the pesto, add provolone if using, then top with tomato slices and Parmesan cheese if desired. Season with freshly ground black pepper.
04 - Top each sandwich with remaining bread slices, ensuring buttered sides face outward.
05 - Preheat a large nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in the hot skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread turns golden brown and cheese melts completely.
07 - Remove sandwiches from skillet and let rest for 1 to 2 minutes before slicing and serving warm.

# Expert Tips:

01 -
  • Transforms a childhood classic into something restaurant-worthy with just one extra ingredient
  • Ready in under 20 minutes but tastes like you spent way more effort
  • The perfect balance of crispy, creamy, and herbaceous in every bite
02 -
  • Medium-low heat is non-negotiable; high heat burns bread before cheese melts
  • Pressing too hard squeezes out all the cheesy goodness—be gentle
  • Fresh mozzarella releases water, so pat slices dry if your bread seems prone to sogginess
03 -
  • Sprinkle grated Parmesan on the outside buttered bread for an extra crispy cheesy crust
  • Use a kitchen scale to weigh down the sandwich in the pan for even melting
  • Leftover pesto freezes beautifully—never waste that liquid gold

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