Pesto Grilled Cheese (Printable Version)
A melty sandwich combining fresh basil pesto, mozzarella, and Parmesan on crispy sourdough.
# Ingredient List:
→ Bread
01 - 4 slices sourdough bread
→ Cheese
02 - 4 slices mozzarella cheese
03 - 2 tablespoons grated Parmesan cheese
→ Pesto
04 - 3 tablespoons basil pesto
→ Butter
05 - 2 tablespoons unsalted butter, softened
→ Optional Add-ins
06 - 2 slices tomato
07 - Fresh baby spinach leaves
# Step-by-Step Instructions:
01 - Spread 1 tablespoon of softened butter evenly on one side of each bread slice.
02 - Flip the bread slices and spread about 1½ tablespoons of basil pesto on the unbuttered side of two slices.
03 - Layer 2 slices of mozzarella cheese over the pesto and sprinkle 1 tablespoon grated Parmesan on top. Add tomato slices or spinach if desired.
04 - Top each sandwich with the remaining bread slices, ensuring the buttered side faces outward.
05 - Heat a non-stick skillet over medium heat. Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
06 - Remove from skillet and let rest for 1 minute before slicing and serving warm.
# Tips from hearthlykitchen:
01 -
- The way the mozzarella stretches when you pull apart the sandwich is pure satisfaction
- It takes less than 20 minutes from start to finish, perfect for weeknight dinners
- The combination of crispy sourdough and creamy pesto feels like a restaurant meal but at home
02 -
- Medium heat is essential; high heat burns the bread before the cheese melts
- The resting minute seems small but prevents the cheese from escaping when you cut it
- Do not overload with pesto or the bread becomes soggy and the sandwich falls apart
03 -
- Mayonnaise can be mixed with the butter for an extra crispy and golden crust
- Homemade pesto makes a noticeable difference in flavor intensity
- Try spreading a thin layer of pesto on the outside too for extra herbiness