If you’re looking for a lunch that seriously delivers on flavor, look no further than this Pesto Grilled Cheese Sandwich! With buttery golden bread, gooey melted mozzarella, garden-fresh tomatoes, and that pop of herby pesto, it’s the adult grilled cheese you didn’t know you needed (and might just crave every week).
Why You’ll Love This Recipe
- Ultimate Comfort Food: Every bite hits that nostalgic grilled cheese craving, but with an upgraded, gourmet twist.
- Bold Flavors in Minutes: Simple pantry staples—plus a few fresh ingredients—create a sandwich that tastes far more complex than it is to make.
- Customizable for Any Diet: This Pesto Grilled Cheese Sandwich is endlessly flexible—make it vegetarian or extra hearty with bacon!
- Crowd-Pleaser Factor: Whether it’s a solo lunch, family dinner, or snack with friends, everyone lights up when these sandwiches hit the table.
Ingredients You’ll Need
The beauty of this Pesto Grilled Cheese Sandwich is that just a handful of powerhouse ingredients come together to create that perfect flavor explosion. Each component is chosen for its taste, melty texture, and golden crunch—so don’t skip or swap without reading my notes below!
- Bacon (optional): Crisp, salty bacon adds a savory edge—feel free to skip for a vegetarian version, but it adds irresistible crunch!
- Sourdough Bread: Tangy, sturdy slices hold up to the fillings and get ultra-crispy in the pan.
- Basil Pesto: This is the pop of herby, garlicky freshness—store-bought or homemade is fine, but use the best you can find.
- Fresh Mozzarella Cheese: Melts into luscious, stretchy layers—pre-sliced is convenient, but fresh from the ball is extra decadent.
- Vine-ripe Tomatoes: Their juiciness and sweet acidity play perfectly with the creamy cheese and vibrant pesto.
- Butter: Softened butter ensures a rich, deeply golden crust that’s satisfyingly crisp.
Variations
This Pesto Grilled Cheese Sandwich is your canvas for cheesy, herby creativity. Whether you’re catering to specific diets or just cleaning out the fridge, there are endless ways to make it your own delightful masterpiece.
- Vegetarian Version: Simply leave out the bacon and enjoy all that lush, melted mozzarella and pesto flavor—no compromise on taste!
- Swap the Cheese: Love things extra gooey? Try provolone, fontina, or even a little sharp cheddar for a new flavor profile.
- Greens Add-In: Layer in baby spinach or arugula for a little peppery pop and added freshness.
- Dairy-Free: Use your favorite dairy-free mozzarella and a plant-based pesto for a crave-worthy vegan sandwich.
How to Make Pesto Grilled Cheese Sandwich
Step 1: Cook the Bacon (If Using)
If you’re opting for bacon in your sandwich, start by laying the strips in a cold skillet—this encourages even crisping. Turn the heat to medium and let the bacon do its thing, flipping occasionally, until it’s golden and irresistibly crispy. Transfer to a paper towel-lined plate but keep that glorious bacon fat in the pan if you want an extra boost of flavor for the sandwiches.
Step 2: Assemble the Sandwiches
Spread about 1/2 tablespoon of pesto on one side of each bread slice—the pesto should generously coat every inch. On two of the slices, layer the mozzarella, a few juicy slices of tomato, and the crispy bacon. Top with the remaining bread slices, pesto side facing in, to make your perfect sandwiches.
Step 3: Butter & Toast
Heat your skillet over medium (with or without bacon fat!). Spread the tops of each assembled sandwich with 1/2 tablespoon softened butter. Place the sandwiches buttered side down in the heated pan—listen for that dreamy sizzle!—and butter the sides facing up. Toast until golden, about 3-4 minutes per side, flipping with care so the cheese gets gooey and the bread evenly crisped.
Step 4: Rest, Slice, Serve
Once both sides are deeply golden and the cheese is molten, transfer the Pesto Grilled Cheese Sandwiches to a cutting board. Wait a minute or two—this helps the cheese set just enough for those irresistible, picture-perfect halves—then slice and serve while still warm and melty.
Pro Tips for Making Pesto Grilled Cheese Sandwich
- The Best Bread Matters: Go with a hearty sourdough or rustic country loaf, as super-soft breads can get soggy—especially with juicy tomatoes and melty cheese in the mix.
- Low and Slow for Perfect Melt: Don’t crank the heat! Toast slowly over medium so the mozzarella has time to soften into stretchiness as the bread crisps.
- Layer Pesto Away from the Pan: Always spread your pesto on the inside of the bread—not the outer crust—so it infuses the fillings, not your skillet.
- Let Rest Before Slicing: Give your sandwiches a minute to cool for ultimate gooey layers and less messy hands when you cut into them.
How to Serve Pesto Grilled Cheese Sandwich
Garnishes
Brighten things up with a scatter of fresh basil leaves or a drizzle of extra pesto over the cut sandwiches. A sprinkle of flaky sea salt on the warm melted cheese adds an amazing pop, and a few cracked black pepper grinds elevate every bite just a bit further.
Side Dishes
Pair this dreamy sandwich with a bowl of creamy tomato soup for the classic duo, or serve it with a crisp, lemony arugula salad to keep things light. Roasted veggies, chips, or even a tangy slaw are all lovely supporting acts for your Pesto Grilled Cheese Sandwich.
Creative Ways to Present
Cut the sandwiches into fingers or triangles for a party platter, or stack halves on a wood board with extra tomato slices, basil, and a dip bowl of more pesto for dunking. For lunchboxes, wrap each sandwich half in parchment to keep everything neat and extra delicious at first bite!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rare event, but it happens!), let the Pesto Grilled Cheese Sandwiches cool completely before wrapping them in foil or parchment and storing them in an airtight container in the fridge. They’ll stay tasty for up to two days, though for best texture, enjoy them sooner rather than later.
Freezing
While nothing matches the texture of a freshly-made sandwich, you can freeze cooked and cooled sandwiches wrapped tightly in foil (and then placed in a freezer bag) for up to one month. Thaw overnight in the refrigerator for best results before reheating.
Reheating
To bring leftover sandwiches back to melty, crispy perfection, warm them in a skillet over medium-low heat. Cover loosely so the cheese gets stretchy again, and flip once for even golden crunch—skip the microwave if you want to avoid soggy bread.
FAQs
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Can I use a different cheese in my Pesto Grilled Cheese Sandwich?
Absolutely! While mozzarella gives you that luscious, stretchy melt, provolone, gouda, fontina, or even a punchy sharp cheddar can be swapped in for new flavors and textures.
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How do I keep my sandwich from getting soggy?
Be sure to use hearty bread and layer your fillings so the cheese touches the bread and the tomatoes are sandwiched in the center. Toast over medium heat so everything melts and crisps at the right pace!
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Can I make Pesto Grilled Cheese Sandwiches ahead of time?
You can assemble the sandwiches a few hours ahead and keep them covered in the fridge. Toast them just before serving for the best gooey, crispy results.
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Is store-bought pesto okay to use?
Definitely! Use the freshest, highest-quality pesto you can find—whether it’s from your favorite grocery store or homemade from leftover basil. Either way, it’ll infuse your grilled cheese with that unmistakable herby punch.
Final Thoughts
If you’ve never tried a Pesto Grilled Cheese Sandwich before, I can’t wait for you to experience just how much comfort, flavor, and joy this simple recipe brings to the table. Dive in, get creative, and enjoy every oozy, crunchy, herby bite—you’re going to love it!
PrintPesto Grilled Cheese Sandwich Recipe
Indulge in the ultimate comfort food with this Pesto Grilled Cheese Sandwich recipe. It’s a delicious twist on the classic grilled cheese, featuring fresh mozzarella, basil pesto, vine-ripe tomatoes, and crispy bacon if desired.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bacon (Optional)
- 4 slices
Sourdough Bread
- 4 slices
Basil Pesto
- 2 tablespoons
Fresh Mozzarella Cheese, sliced
- 4 ounces
Vine-Ripe Tomatoes, thinly sliced
- 2
Butter, softened
- 2 tablespoons
Instructions
- Cook Bacon: If using, cook bacon in a skillet until crispy. Transfer to a paper towel-lined plate.
- Prepare Sandwiches: Spread pesto on one side of each bread slice. Layer mozzarella, tomatoes, and bacon on two slices. Top with remaining slices, pesto side down.
- Grill Sandwiches: Heat skillet with bacon grease. Spread butter on top of sandwiches and grill until golden brown and cheese is melted.
- Serve: Let sandwiches cool, cut in half, and serve hot.
Notes
- You can customize this sandwich with additional ingredients like avocado or arugula.
- For a vegetarian option, omit the bacon.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg
