Pesto Grilled Cheese

Grilled cheese is one of those classics that never gets old, but a few simple upgrades can take it over the top. One of the tastiest (and easiest) add-ins is pesto. Slathering it onto the bread brings bold, herby flavor to every bite, and it’s a great way to use up a jar of store-bought sauce or leftover homemade pesto.

This pesto grilled cheese recipe, shared by Andi Gleeson of San Francisco, keeps the upgrades coming. Hearty sourdough adds a pleasantly chewy texture and subtle tang, while juicy tomatoes bring a burst of freshness to balance the melty mozzarella. These simple twists turn a childhood favorite into a grown-up sandwich with big flavor.

Ingredients for Pesto Grilled Cheese Sandwiches

• Sourdough: A sturdy, tangy bread like sourdough holds up well to the melty cheese, pesto and juicy tomatoes. Opt for thicker slices to give the sandwiches structure and keep them from falling apart.
• Pesto: Use your favorite store-bought pesto or leftover homemade sauce to bring savory, herby flavor to the grilled cheese. Thin, oil-heavy pesto can seep into the bread, so choose a thicker sauce to avoid greasy sandwiches.
• Mozzarella: The mild, creamy flavor of mozzarella pairs perfectly with pesto and tomatoes for an Italian-inspired twist. Be sure to use sliced cheese, not shredded cheese, for easy assembly and smooth melting.
• Tomatoes: While any slicing variety will work, we prefer plum tomatoes for grilled cheese because they’re firmer and less watery. Pat the slices dry with a paper towel before assembling for added insurance against soggy sandwiches.
• Butter: Softened butter is a must for perfectly crispy and golden grilled cheese sandwiches. Soften butter by taking it out of the fridge at least 30 minutes ahead of time, so it spreads easily over the bread without tearing.

Directions

Step 1: Prep the bread

Preheat a panini maker or indoor electric grill. Arrange all eight sourdough slices on a clean work surface, then spread the pesto evenly over one side of each piece of bread.

Editor’s Tip: No panini maker or indoor grill? Cook the sandwiches on a griddle or in a preheated skillet over medium heat. You may need to work in batches, depending on the size of your pan.

Step 2: Build the sandwiches

With the pesto sides facing up, top each piece of sourdough with a slice of mozzarella cheese. Add tomato slices to four of the slices, then top the tomato-covered sandwich halves with the cheese-covered halves to form sandwiches. Spread the softened butter over the outside of the sandwiches.

Editor’s Tip: For faster melting, let the cheese sit at room temperature for 10 minutes before assembling the sandwiches.

Step 3: Grill the sandwiches

Place the sandwiches on the preheated grill, working in batches if needed. Cook the sandwiches, covered, for three to four minutes or until the bread is browned and the cheese is melted. Serve the sandwiches right away.

Recipe Variations

• Add protein: Layer in thinly sliced leftover chicken or turkey for a more filling sandwich, or add crisp, cooked bacon for a salty, smoky flavor and hot, melty BLT vibes.
• Include more veggies: Tuck in a handful of fresh spinach or arugula for color and texture, add sauteed sliced mushrooms for a rich umami boost, or swap roasted red peppers for the tomatoes for a sweeter, smoky twist.
• Use garlic butter: Mix crushed garlic or a pinch of garlic powder into softened butter, then spread it over the bread for an aromatic, savory boost.
• Make it spicy: Sprinkle crushed red pepper flakes over the tomatoes, or drizzle on hot honey for a sweet-and-spicy kick.
• Have it pizza-style: Add sliced pepperoni for a pizza-inspired sandwich. Take it a step further by serving the sandwiches with warm marinara sauce for dipping.

Can you store a pesto grilled cheese sandwich?

Pesto grilled cheese sandwiches are best enjoyed fresh, but you can store leftovers in the refrigerator for up to four days. Let the sandwiches cool completely, then wrap them tightly in foil or place them in an airtight container. Reheat them in a skillet over medium-low heat or in a toaster oven until they’re warmed through.

Can you make pesto grilled cheese ahead of time?

You can assemble pesto grilled cheese sandwiches ahead of time, but for the best texture, they’re best made and cooked just before they’re served.

Pesto Grilled Cheese Tips

What kind of cheese is best for pesto sandwiches?

Any mild melting cheese—such as mozzarella, provolone, fontina or Havarti—will work well on pesto sandwiches. Avoid strong cheeses, as they can overpower the pesto’s bright, herby flavor.

What’s the best bread for grilled cheese with pesto?

For grilled cheese with pesto, choose a sturdy bread that won’t get soggy from the fillings. Hearty, crusty breads like sourdough or ciabatta work well. Soft, pillowy sandwich breads tend to absorb moisture, and can fall apart once they’re filled and grilled.

What can you serve with a pesto grilled cheese sandwich?

Pesto grilled cheese pairs perfectly with a cup of tomato soup or minestrone for dunking. A simple green side salad tossed with a tangy vinaigrette is also a good choice to balance the rich flavors. You can always keep it classic with a side of potato chips, a pickle spear or fresh fruit for an easy lunch or light dinner.