I took the classic grilled cheese, added a pesto twist and unexpected grilled cheese toppings that made me rethink everything I thought a sandwich could be.

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I’ll admit I was skeptical at first, but The Ultimate Pesto Grilled Cheese Sandwich turned into my new go-to. Thick slices of sourdough or country bread slathered with bright basil pesto create a crunchy, herby wrapper for gooey, irresistible filling.

It’s a Savory Sandwich that somehow feels both fancy and totally doable on a weeknight. I kept picturing different Grilled Cheese Toppings, wondering which would push it over the top, and every tweak made me more obsessed.

If you like bold flavor with classic comfort, this will make you question every plain grilled cheese you’ve ever made.

Ingredients

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Sourdough bread adds fiber and complex carbs, tangy notes and sturdy texture.
Basil pesto pack herbs, healthy fats from oil, savory punch not sweet.
Fresh mozzarella give creamy, mild protein and great melt, holds moisture.
Sharp cheddar adds bite and salt, extra umami and melty richness.
Grated Parmesan boost savory depth, little goes far, adds salty nutty notes.
Butter brown bread for crisp crust, adds richness and a bit of fat.
Fresh basil brighten each bite with herbaceous lift, small calories but big flavor.
Olive oil adds silky mouthfeel, heart healthy fats and helps browning.

Ingredient Quantities

2 slices sourdough or country bread, about 1/2 inch thick

2 tablespoons basil pesto (store bought or homemade)

3 ounces cheese total: about 2 oz fresh mozzarella + 1 oz sharp cheddar or provolone, sliced or shredded

1 tablespoon grated Parmesan, optional but tasty

1 tablespoon unsalted butter, softened, for spreading

1 teaspoon olive oil, optional for the pan

Handful fresh basil leaves, optional

Pinch kosher salt and freshly ground black pepper, to taste

How to Make this

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1. Spread about one tablespoon basil pesto on the inside of each slice of bread so both slices get a good smear.

2. Layer the cheese on one slice: start with the fresh mozzarella, then add the sharp cheddar or provolone, and sprinkle the tablespoon of grated Parmesan on top. If your mozzarella is wet pat it dry first.

3. Tuck a handful of fresh basil leaves on top of the cheese, season lightly with a pinch of kosher salt and some freshly ground black pepper.

4. Close the sandwich, then spread the softened butter evenly on the outside of both bread slices.

5. Heat a skillet over medium low heat. Add the teaspoon of olive oil if you want extra crisp, otherwise skip it. Give the pan a minute to warm.

6. Place the sandwich in the pan butter side down. Cook for about three to four minutes until the bottom is golden brown and firm, pressing gently with a spatula now and then so the cheeses make good contact.

7. Flip the sandwich and cook the other side for about two to three minutes. If the cheese is taking longer to melt, cover the pan with a lid for thirty to sixty seconds to trap the heat and finish the melt.

8. Remove the sandwich, let it rest for about one minute so the cheese sets up a bit, then slice and serve. Don’t rush it or the cheese will run everywhere.

Equipment Needed

1. 10 inch skillet (nonstick or cast iron, for even browning)
2. Sturdy spatula (to press and flip the sandwich)
3. Butter knife (for spreading softened butter and pesto)
4. Tablespoon or small spoon (measure and spread the pesto)
5. Chef knife or serrated knife (slice the bread and cut the sandwich)
6. Cutting board (work surface for assembly and slicing)
7. Grater or microplane (for the Parmesan)
8. Plate and paper towel (to pat dry wet mozzarella and rest the sandwich)

FAQ

Can I use a different bread or cheese? A: Yes. Any sturdy, crusty bread works like ciabatta or whole grain. For cheese, stick with one melty cheese plus one with flavor — mozzarella plus sharp cheddar or provolone is great. You can swap mozzarella for fontina or gouda, and cheddar for asiago if you like.

How do I keep the sandwich from getting soggy? A: Don't overdo the pesto and pat any fresh mozzarella dry. Butter the outside of the bread, not inside, and cook on medium-low so the crust gets golden before the cheese melts. Press gently with a spatula and flip only once.

What's the best way to melt the cheese evenly? A: Cook on medium-low heat and cover the pan for 30–60 seconds after flipping to trap heat. Use thinly sliced or shredded cheese so it melts faster. A drop of water in the pan before covering can add a little steam if needed.

Can I make this ahead or freeze it? A: You can assemble and refrigerate for a few hours, but don't cook until ready. Fully cooked grilled cheese is okay in the fridge 1 to 2 days. Freezing works but reheating keeps texture better than freezing raw assembled sandwiches.

Do I need store bought pesto or can I use homemade? A: Either is fine. Homemade pesto is brighter and you can control oil and salt. Use about 2 tablespoons per sandwich so it flavors but doesn't swamp the bread.

Any quick serving or topping ideas? A: Toss in fresh basil leaves, a sprinkle of grated Parmesan, or a few slices of tomato. Serve with a simple salad or tomato soup for a classic combo.

The Ultimate Pesto Grilled Cheese Sandwich Recipe Substitutions and Variations

Bread swaps: ciabatta or focaccia for a chewier, holey crumb, whole wheat or multigrain for nuttier flavor, or gluten free bread if you need it.
Pesto swaps: sun dried tomato pesto for a tangy sweet twist, spinach or arugula pesto when basil isnt available, or olive tapenade for a salty savory punch.
Cheese swaps: replace fresh mozzarella with fontina or young gouda for even melt, trade the sharp cheddar for gruyere or provolone for nuttier complex notes, or use pepper jack if you want some heat.
Fat swaps for grilling: use a little olive oil or ghee instead of butter for a higher smoke point, or spread mayonnaise on the bread outside for ultra crispy, evenly browned crust.

Pro Tips

1) Let the cheeses sit at room temp for 15 minutes before you assemble. Cold mozzarella takes forever to melt so warming it up a bit really helps. If your mozzarella is super wet, pat it down with a paper towel or slice it thinner so it melts faster.

2) Cook low and slow. Medium low heat and a little patience beats high heat every time. If the bread is browning too fast cover the pan for 30 to 60 seconds to finish the melt, but dont keep it covered too long or the bread gets soggy.

3) Press gently while it cooks, but not like you’re squishing a sandwich out of a mold. Use a spatula or another pan to give even contact so the cheese fuses, just a few light presses now and then. Too much force will squeeze all the good stuff out.

4) Small flavor hacks that matter: spread butter on the outside for golden crisp, but for extra flavor mix a tiny pinch of garlic powder into the butter. Or swap half the butter for mayo on the outside if you like extra crunchy browning. And tuck basil leaves in whole or torn right before you flip so they don’t wilt into nothing.

The Ultimate Pesto Grilled Cheese Sandwich Recipe

Recipe by Jot Punji

0.0 from 0 votes

I took the classic grilled cheese, added a pesto twist and unexpected grilled cheese toppings that made me rethink everything I thought a sandwich could be.

Servings

servings

Calories

840

kcal

Equipment: 1. 10 inch skillet (nonstick or cast iron, for even browning)
2. Sturdy spatula (to press and flip the sandwich)
3. Butter knife (for spreading softened butter and pesto)
4. Tablespoon or small spoon (measure and spread the pesto)
5. Chef knife or serrated knife (slice the bread and cut the sandwich)
6. Cutting board (work surface for assembly and slicing)
7. Grater or microplane (for the Parmesan)
8. Plate and paper towel (to pat dry wet mozzarella and rest the sandwich)

Ingredients

2 slices sourdough or country bread, about 1/2 inch thick
2 tablespoons basil pesto (store bought or homemade)
3 ounces cheese total: about 2 oz fresh mozzarella + 1 oz sharp cheddar or provolone, sliced or shredded
1 tablespoon grated Parmesan, optional but tasty
1 tablespoon unsalted butter, softened, for spreading
1 teaspoon olive oil, optional for the pan
Handful fresh basil leaves, optional
Pinch kosher salt and freshly ground black pepper, to taste

Directions

Spread about one tablespoon basil pesto on the inside of each slice of bread so both slices get a good smear.
Layer the cheese on one slice: start with the fresh mozzarella, then add the sharp cheddar or provolone, and sprinkle the tablespoon of grated Parmesan on top. If your mozzarella is wet pat it dry first.
Tuck a handful of fresh basil leaves on top of the cheese, season lightly with a pinch of kosher salt and some freshly ground black pepper.
Close the sandwich, then spread the softened butter evenly on the outside of both bread slices.
Heat a skillet over medium low heat. Add the teaspoon of olive oil if you want extra crisp, otherwise skip it. Give the pan a minute to warm.
Place the sandwich in the pan butter side down. Cook for about three to four minutes until the bottom is golden brown and firm, pressing gently with a spatula now and then so the cheeses make good contact.
Flip the sandwich and cook the other side for about two to three minutes. If the cheese is taking longer to melt, cover the pan with a lid for thirty to sixty seconds to trap the heat and finish the melt.
Remove the sandwich, let it rest for about one minute so the cheese sets up a bit, then slice and serve. Don't rush it or the cheese will run everywhere.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.