Pesto Grilled Cheese
A delicious toasted sourdough sandwich layered with fresh basil pesto and melted mozzarella. Perfect for a quick weeknight supper or snack.
Ingredients
Sandwich Assembly
- 2 slices Sourdough bread Choose thick-cut slices for structure; ciabatta can substitute for a chewier texture.
- 2 tablespoons Fresh basil pesto Use homemade or high-quality store-bought; can substitute sun-dried tomato pesto for a tangy twist.
- 3-4 slices Mozzarella cheese Low-moisture or whole-milk mozzarella slices melt best; fresh mozzarella works if patted dry.
- 1 tablespoon Butter Room-temperature salted butter browns evenly; olive oil can replace for a dairy-free option.
Instructions
Assemble the Sandwich
- Spread butter on one side of each slice of sourdough bread.
- Spread a generous amount of fresh basil pesto on the unbuttered side of one slice.
- Add slices of mozzarella cheese on top of the pesto in an even layer.
- Top with the other slice of sourdough bread, buttered side up.
Cook the Sandwich
- Heat a skillet over medium heat until hot and evenly warmed.
- Place the sandwich in the skillet, buttered side down, and press gently with a spatula.
- Cook until the bread is golden brown and crispy, about three to four minutes, then flip the sandwich.
- Cook the other side until golden and the cheese is fully melted, about two to three minutes more.
Finish and Serve
- Remove the sandwich from the skillet and let rest for thirty to sixty seconds to stabilize the cheese.
- Slice the sandwich on the diagonal and serve warm for best texture and flavor.
Notes
Use precise chef tips to control moisture and achieve an ideal balance of crisp bread and melted cheese. Avoid common mistakes, such as using wet cheese or cooking on high heat.