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Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey Jack cheese.
It’s the time of year when my basil plant is big and bushy, and that means all things pesto. Here’s one of my favorite ways to use this herbaceous spread: pesto grilled cheese!
It gives the gooey, melty cheese the best garlicky, herby flavor, making it one irresistible sandwich. It’s quick to put together and almost impossible to put down.
Ingredients in Pesto Grilled Cheese
Pesto grilled cheese is simple to whip up, but since there are only a few ingredients, you’ll want them to be as high-quality as possible. Homemade basil pesto has the best flavor and tastes so much fresher than store-bought; it’s a must if at all possible! Here’s what you’ll need for pesto grilled cheese:
- Basil pesto
- Fresh mozzarella cheese
- Monterey jack cheese
- Italian bread
- Butter
For the Pesto: Homemade vs Store-Bought
This pesto grilled cheese tastes best with homemade basil pesto made with fresh basil! Of course, I know that’s not always possible. But if you’re using purchased pesto, keep in mind that the flavor and quality of jarred pesto vary widely between brands. Many jarred brands taste intensely acidic or have an odd aftertaste. Here’s what to know:
- Homemade pesto has the best flavor! Basil Pesto is best homemade. Or, you can try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor, or even Sun Dried Tomato Pesto.
- Purchased pesto brands vary greatly in flavor, with some being very acidic. Brands vary in their salt and acid levels. Some brands I have stopped using altogether because their bitter, acidic notes can overwhelm the dish.
- Some brands of refrigerated fresh pesto are now on the market (in the produce section). This type of pesto tends to have a better flavor than jarred pesto. Experiment to find one you love!
Best Bread to Use
What’s the best bread for a grilled cheese sandwich? I have some opinions! Here are a few pointers:
- Use an artisan bread. Wonderbread or mushy wheat bread just don’t work well for grilled cheese. Use an artisan bread like a crusty loaf or sourdough if you can.
- Make sure the bread is not too crusty. Artisan bread that’s too crusty can make for very tough crusts, which can be hard to bite. Here, I used store-bought sourdough bread with just the right texture.
Customize It
There are lots of ways to step up this pesto grilled cheese sandwich (you probably have lots of ideas). Just keep in mind, if you’re adding a tomato, make sure to slice it very thinly. Adding a tomato can make it harder to melt the cheese!
Here are a few ideas for adders to this pesto grilled cheese sandwich:
- Tomato, thinly sliced
- Sundried tomatoes
- Caramelized onions
- Honey
- Bacon
- Sundried tomato pesto instead of basil pesto
What else would you add to your pesto grilled cheese? Let me know in the comments below!
Dietary Notes
This recipe is vegetarian.
Pesto Grilled Cheese
Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey Jack cheese.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 2 tablespoon butter, softened
- 4 slices sourdough bread (or other artisan-style loaf)
- 4 tablespoons basil pesto
- 4 oz fresh mozzarella, cut into slices and patted dry
- 2 slices (1.5 oz) Monterey jack cheese
Instructions
- Place a skillet over medium-low heat and melt the butter. Add two bread slices to the pan and toast until one side is golden.
- Flip the bread slices and layer them with the pesto, fresh mozzarella cheese, and Monterey Jack cheese. Top with the other slice of bread.
- Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. Return to low and cover until the cheese is melted. Serve immediately.
fun twist with pesto and like the cheeses too, cheddar doesn’t fit with pesto, but mozzarella and jack do, thank you!