Last month, I was craving grilled cheese but wanted something more exciting than the basic version, so I made Pesto Grilled Cheese with fresh basil pesto and melty mozzarella. I spread pesto on the inside of sourdough bread, layered thick slices of mozzarella, then grilled it in butter until the bread was golden and crispy and the cheese was melted and gooey. That first bite was a revelation - buttery, crispy bread giving way to stretchy melted cheese with bright, garlicky Pesto Grilled Cheese flavor in every mouthful. It tasted like something from a fancy café but took maybe 10 minutes to make at home.
Why You'll Love This Pesto Grilled Cheese
It elevates regular grilled cheese without making it complicated or fussy. You're literally adding one ingredient - pesto - but it transforms the whole sandwich from basic to restaurant-quality. The fresh basil and garlic in the Pesto Grilled Cheese add brightness that cuts through the rich, melty cheese, making it taste more interesting and less heavy. Regular grilled cheese can feel one-note and greasy, but the pesto adds layers of flavor that make every bite more satisfying. When I pack this for lunch, coworkers always ask what smells so good and are shocked when I tell them it's just grilled cheese with pesto.
It's endlessly customizable and uses ingredients you probably already have. The basic version with just Pesto Grilled Cheese and mozzarella is amazing, but you can add tomatoes, turkey, chicken, different cheeses, or use different breads. I've made this with sourdough, whole wheat, ciabatta, and even bagels when that's what we had. Store-bought pesto works great and saves time, or you can use homemade if you're feeling ambitious. Mozzarella melts beautifully but provolone, fontina, or even sharp cheddar work too. It's one of those recipes that's delicious exactly as written but also welcomes creativity and adaptation based on what's in your fridge.
Jump to:
- Why You'll Love This Pesto Grilled Cheese
- Ingredients for Pesto Grilled Cheese
- How To Make Pesto Grilled Cheese Step By Step
- Smart Substitutions That Pesto Grilled Cheese
- Storing Your Pesto Grilled Cheese
- Equipment For Pesto Grilled Cheese
- Pesto Grilled Cheese Variations
- My Cousin's Hidden Gem: A Recipe for Success
- Top Tip
- FAQ
- Time to Make Your New Favorite Lunch!
- Related
- Pairing
- Pesto Grilled Cheese
Ingredients for Pesto Grilled Cheese
The Basics:
- Bread
- Fresh basil pesto
- Mozzarella cheese
- Butter
Cheese Options:
- Mozzarella
- Provolone
- Fontina
- Mix of mozzarella and parmesan
Optional Add-Ins:
- Sliced tomatoes
- Fresh basil leaves
- Arugula or spinach
- Cooked chicken or turkey
- Sun-dried tomatoes
- Roasted red peppers
For Best Results:
- Good quality pesto
- Room temperature cheese
- Softened butter
How To Make Pesto Grilled Cheese Step By Step
Prep Your Ingredients:
- Take cheese out to reach room temperature
- Soften butter
- Slice cheese if using block
- Have pesto ready
Assemble the Sandwich:
- Lay out 2 slices of bread
- Spread pesto on inside of both slices
- Use about 1-2 tablespoons per sandwich
- Don't go all the way to edges
- Layer cheese slices generously
- Add any optional ingredients
- Close sandwich
Butter the Outside:
- Spread softened butter on outside of both bread slices
- Cover entire surface evenly
- This creates golden, crispy crust
Cook Low and Slow:
- Heat skillet over medium-low heat
- Don't rush with high heat
- Place sandwich in pan
- Press down gently with spatula
- Cook 3-4 minutes until golden brown
- Check bottom before flipping
Flip and Finish:
- Carefully flip sandwich
- Cook other side 3-4 minutes
- Press gently to help cheese melt
- Reduce heat if browning too fast
- Cheese should be completely melted
Serve:
- Serve immediately while hot
- Remove from heat
- Let rest 1 minute
- Cut in half diagonally
Smart Substitutions That Pesto Grilled Cheese
Bread Options:
- Sourdough → Ciabatta or Italian bread
- Artisan bread → Whole wheat or multigrain
- Thick slices → Thin sandwich bread (less ideal)
- Regular bread → Bagels (surprisingly good)
Pesto Alternatives:
- Basil pesto → Sun-dried tomato pesto
- Store-bought → Homemade pesto
- Basil → Arugula or spinach pesto
- Traditional → Pesto with walnuts instead of pine nuts
Cheese Swaps:
- Mozzarella → Provolone or fontina
- Fresh mozzarella → Low-moisture mozzarella (easier)
- Single cheese → Mix mozzarella and parmesan
- Dairy cheese → Dairy-free mozzarella
Butter Substitutes:
- Butter → Mayonnaise on outside (crispy crust)
- Regular butter → Garlic butter (extra flavor)
- Butter → Olive oil (works but less rich)
Add-In Options:
- Plain → Add sliced tomatoes
- Basic → Fresh basil leaves
- Vegetarian → Add turkey or chicken
- Simple → Roasted red peppers
- Standard → Caramelized onions
- Classic → Crispy bacon
Bread Spreads:
- Basic → Add thin layer of ricotta
- Just pesto → Cream cheese mixed with pesto
- Pesto only → Pesto on one side, mayo on other
Storing Your Pesto Grilled Cheese
Fresh is Always Best:
- Eat immediately after cooking
- Grilled cheese doesn't store well
- Gets soggy when cold
- Reheating never tastes the same
If You Must Store (Not Recommended):
- Let cool completely
- Wrap in foil or parchment
- Refrigerate up to 1 day
- Best eaten within hours
Reheating Options:
- Oven: 350°F for 10 minutes wrapped in foil
- Toaster oven: 5-7 minutes
- Skillet: reheat in dry pan, flip once
- Microwave works but bread gets soggy
- Air fryer: 3-4 minutes at 350°F (crisps up best)
Better Storage Strategy:
- Prep ingredients ahead instead
- Store pesto in fridge (1 week)
- Pre-slice cheese
- Keep bread fresh
- Assemble and cook fresh when ready
Make-Ahead Components:
- Homemade pesto: 1 week refrigerated, 3 months frozen
- Sliced cheese: wrapped, 5-7 days
- Prepped vegetables: 2-3 days
- Cook sandwiches fresh daily
For Meal Prep:
- Don't pre-make the sandwiches
- Pack components separately
- Assemble fresh at lunch
- Or make sandwich fresh at work if you have access to stove
Pesto Storage:
- Freeze in ice cube trays for portions
- Store in airtight container
- Pour thin layer of olive oil on top
- Prevents browning
- Lasts 1 week in fridge
Equipment For Pesto Grilled Cheese
- Skillet or griddle
- Spatula (thin, flexible)
- Butter knife for spreading
- Cutting board
- Sharp knife for slicing
Pesto Grilled Cheese Variations
Caprese Style:
- Add fresh tomato slices
- Fresh basil leaves
- Balsamic glaze drizzle
- Fresh mozzarella
- Most popular variation
Turkey Pesto:
- Add deli turkey slices
- Extra protein
- More filling
- Great for lunch
Chicken Pesto:
- Use leftover grilled chicken
- Shredded rotisserie chicken works
- Heartier sandwich
- Complete meal
Spinach and Artichoke:
- Add sautéed spinach
- Chopped artichoke hearts
- Creamy and rich
- Restaurant quality
Sun-Dried Tomato:
- Use sun-dried tomato pesto
- Add sun-dried tomatoes
- Deeper, sweeter flavor
- Emma's favorite
Pizza Style:
- Add pepperoni slices
- Italian seasoning
- Marinara for dipping
- Kid-friendly
Roasted Red Pepper:
- Add roasted red peppers
- Goat cheese instead of mozzarella
- Sweet and tangy
- Gourmet version
My Cousin's Hidden Gem: A Recipe for Success
My cousin worked at a café that was famous for their pesto grilled cheese, and for years she wouldn't tell anyone what made theirs different from homemade versions. Finally, at a family dinner last year, she pulled me aside and revealed their secret: they mix a little cream cheese into the pesto before spreading it on the bread. "It makes the pesto creamier and helps it stay put instead of sliding everywhere," she explained, showing me the ratio on her phone - about one tablespoon of softened cream cheese to three tablespoons of pesto.
Those two simple changes completely transformed my pesto grilled cheese. The cream cheese makes the pesto spreadable and stable, preventing that annoying slide-out problem when you bite into the sandwich. And grated cheese melts into this perfectly gooey, stretchy layer in half the time, which means the bread gets golden and crispy without needing to crank up the heat. Now I do both every single time. She made me promise not to tell her boss she'd shared the café's tricks, but honestly? These are the kinds of small adjustments that separate okay sandwiches from the ones people remember and crave.
Top Tip
- Use medium-low heat and be patient - this is the single most important thing. High heat burns the bread before the cheese melts, leaving you with a charred exterior and cold, unmelted cheese in the middle. Medium-low heat gives the cheese time to melt completely while the bread gradually turns golden and crispy. It takes about 3-4 minutes per side, and you need to resist the urge to crank up the heat to speed things up.
- I learned this the hard way after burning countless sandwiches while the cheese stayed solid. If your bread is browning too fast, reduce the heat immediately. The goal is golden brown bread and completely melted, gooey cheese happening at the same time. Use a transparent lid to cover the pan for the first 2 minutes if needed - the trapped steam helps melt the cheese faster without increasing the heat.Don't use too much pesto, and spread it in a thin, even layer staying away from the edges.
- One to two tablespoons per sandwich is plenty. Spread it in a thin, even layer on the inside of both bread slices, leaving about ½ inch border around the edges. The pesto will spread toward the edges as the sandwich heats up and gets pressed. If you go all the way to the edges, it squeezes out and makes a mess in your pan. I used to slather on tons of pesto thinking it would be better, but it just made soggy sandwiches that fell apart.
FAQ
Is pesto good on Pesto Grilled Cheese?
Yes, pesto is excellent on grilled cheese! The fresh basil, garlic, and herb flavors add brightness that cuts through the richness of melted cheese, making the sandwich more interesting and less heavy. Pesto pairs especially well with mozzarella, provolone, or fontina. It transforms regular grilled cheese from basic comfort food into something that tastes gourmet without any extra effort or cooking skill required.
What kind of cheese goes well with pesto?
The best cheeses for pesto grilled cheese are mozzarella (melts beautifully and has mild flavor), provolone (sharper taste), fontina (creamy and nutty), and parmesan (adds saltiness). Fresh mozzarella works but can be watery - pat it dry first. A combination of mozzarella and parmesan gives you both meltiness and flavor. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.
What did Gordon Ramsay put in his grilled cheese?
Gordon Ramsay's grilled cheese uses Romano and pepperberry cheese, kimchi for acidity, and is cooked in a mix of olive oil and butter. He emphasizes using quality ingredients and proper technique - moderate heat for even browning and melted cheese. While his version is more complex, the principle applies to pesto grilled cheese: good ingredients, proper heat control, and letting the cheese fully melt makes all the difference.
What are some common pesto mistakes to avoid?
Common pesto mistakes include using too much (makes bread soggy), not spreading it evenly (uneven flavor), using old or low-quality pesto (bitter or bland taste), and letting pesto sit on bread too long before cooking (bread gets soggy). Use 1-2 tablespoons per sandwich, spread in a thin even layer, and cook soon after assembling. Store-bought pesto works great but check ingredients for quality.
Time to Make Your New Favorite Lunch!
You've got everything you need for this Pesto Grilled Cheese - from spreading that pesto in a thin even layer to cooking low and slow for perfectly melted cheese. This elevated sandwich proves that sometimes the best recipes are the simple ones with just one special ingredient that transforms everything. After making this countless times, I can promise you it'll become one of those recipes you make on repeat when regular grilled cheese just won't cut it anymore.
Want more comfort food with a twist? Try our Healthy Jalapeño Cheddar Cornbread Recipe for spicy, cheesy goodness perfect with soup or chili. Craving something sweet and impressive? Our Delicious Chocolate Croissants In Less Than 10 Minutes are bakery-quality with minimal effort. Or indulge with our Delicious Crème Brûlée French Toast Recipe that brings brunch elegance to your table!
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Related
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Pairing
These are my favorite dishes to serve with Pesto Grilled Cheese
Pesto Grilled Cheese
Equipment
- 1 Skillet or griddle (Non-stick or cast iron preferred)
- 1 Spatula (Thin and flexible for easy flipping)
- 1 Butter knife (For spreading butter and pesto)
- 1 Cutting board (For sandwich assembly)
- 1 Sharp knife (For slicing sandwich diagonally)
Ingredients
The Basics
- 4 slices Bread - Sourdough ciabatta, or preferred bread
- 4 tablespoon Fresh basil pesto - Store-bought or homemade
- 4 oz Mozzarella cheese - Sliced room temperature
- 2 tablespoon Butter - Softened for spreading
Optional Add-Ins
- 4 slices Tomato - Pat dry before adding
- handful — Arugula or spinach - Adds freshness
- ¼ cup Cooked chicken or turkey - Optional for protein
- 2 tablespoon Sun-dried tomatoes - Chopped
- few leaves Fresh basil - For Caprese variation
Instructions
- Bring cheese to room temperature, soften butter, and have pesto ready. Slice cheese if needed and prepare your bread slices.
- Spread 1–2 tablespoons of pesto on the inside of both bread slices (avoid edges). Layer mozzarella and any optional add-ins, then close the sandwich.
- Spread softened butter evenly on the outside of both bread slices to ensure a golden, crispy crust when grilled.
- Heat a skillet over medium-low heat. Cook the sandwich for 3–4 minutes per side until the bread is golden brown and the cheese is melted, pressing gently with a spatula.
- Let rest for 1 minute, slice diagonally, and serve immediately while hot and melty. Enjoy!
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