Why Make This Recipe
Pesto Grilled Cheese is not just a sandwich; it’s a delightful twist on a classic favorite. This recipe combines the gooey goodness of melted cheese with the fresh, vibrant flavors of pesto. It’s a quick and easy meal that you can whip up in under 15 minutes. Perfect for any time of the day, this grilled cheese will satisfy your cravings and impress your taste buds!
How to Make Pesto Grilled Cheese
Ingredients
- 2 slices of bread
- 2 slices of cheese (e.g., mozzarella, cheddar)
- 2 tablespoons of pesto
- Butter for spreading
Directions
- Spread pesto on one side of each slice of bread.
- Place one slice of bread pesto-side up in a skillet.
- Lay the cheese slices on top.
- Top with the second slice of bread, pesto-side down.
- Butter the outer sides of the bread.
- Cook over medium heat until the bread is golden brown and the cheese is melted, flipping as needed.
- Serve hot.
How to Serve Pesto Grilled Cheese
Pesto Grilled Cheese is best served hot, right off the skillet. You can enjoy it on its own or pair it with a warm bowl of tomato soup for an extra comforting meal. Adding some fresh basil or a sprinkle of chili flakes on top can also enhance the flavor.
How to Store Pesto Grilled Cheese
If you have leftovers, store the sandwich in an airtight container in the fridge. It is best enjoyed fresh, but you can reheat it in a skillet over low heat to restore its crispy texture. Avoid microwaving as it may make the bread soggy.
Tips to Make Pesto Grilled Cheese
- Experiment with different types of cheese to find your favorite mix.
- Use sourdough or whole grain bread for added flavor.
- Don’t skimp on the pesto; a generous spread will enhance the taste!
- For an extra crunch, add some sliced tomatoes or spinach inside the sandwich before grilling.
Make-Ahead & Perfect-Melt Guide
Crispy outsides, oozy middles—every time.
Moisture control (key to no-soggy sandwiches): Pesto is oily and can seep into bread. Spread pesto edge-to-edge in a thin, even layer, then place cheese directly against the pesto so the cheese acts as a barrier.
Bread prep: Butter the outer sides as written. For extra crunch, lightly toast the inner sides in a dry skillet for 30–45 seconds before assembling.
Low-and-slow melt: Cook over medium to medium-low so the cheese fully melts as the crust turns golden; rush = browned bread, unmelted center.
Panini press/waffle iron option: Preheat, assemble as written, and press 3–4 minutes until the cheese is molten.
Crowd method (oven): Assemble on a sheet pan, buttered sides out. Bake at 425°F (220°C) for 6–8 minutes, flipping once, until golden and melty.
Make-ahead for lunch: Assemble and wrap un-toasted; toast at mealtime in a skillet/press 3–4 minutes. Or cook fully and re-crisp in a 325°F (165°C) oven 5–7 minutes—avoid microwaving to keep the crust crisp.
Variation
You can customize your Pesto Grilled Cheese by adding ingredients like roasted red peppers, sliced avocado, or even grilled chicken for a heartier sandwich.
FAQs
1. Can I use store-bought pesto?
Yes, store-bought pesto works perfectly. Just choose a good quality brand for the best flavor.
2. What type of cheese is best for grilled cheese?
Mozzarella and cheddar are great options, but you can also use gouda or fontina for a different taste.
3. How do I know when my Pesto Grilled Cheese is done?
It’s ready when the bread is golden brown and crispy, and the cheese is melted inside. You can flip it and check the color to ensure it cooks evenly.
Pesto Grilled Cheese
Ingredients
For the Sandwich
- 2 slices slices of bread Sourdough or whole grain for added flavor.
- 2 slices slices of cheese (e.g., mozzarella, cheddar) Feel free to experiment with different types of cheese.
- 2 tablespoons pesto Use a generous spread for enhanced taste.
- to taste Butter for spreading Use butter for a golden brown crust.
Instructions
Preparation
- Spread pesto on one side of each slice of bread.
- Place one slice of bread pesto-side up in a skillet.
- Lay the cheese slices on top.
- Top with the second slice of bread, pesto-side down.
- Butter the outer sides of the bread.
Cooking
- Cook over medium heat until the bread is golden brown and the cheese is melted, flipping as needed.
Serving
- Serve hot on its own or with a warm bowl of tomato soup.