Pin This grilled cheese with pesto and mozzarella delivers gooey cheese and herbaceous notes tucked inside buttery toasted bread. It is my trusty pick for cozy lunches or when dinner needs to happen in a flash. The combination reminds me of lively café lunches and lazy Sundays with family.
The first time I tried this twist on grilled cheese I fell for the way fresh pesto brightens the rich mozzarella. Now it is requested whenever my family wants something quick and indulgent.
Ingredients
- Sourdough or country-style bread: Four slices provide structure and flavor For best crunch seek out a loaf with a hearty crust and chewy crumb
- Fresh mozzarella: About 120 grams sliced This cheese melts beautifully giving the sandwich a stretchy pull For best results use mozzarella packed in brine and pat dry before slicing
- Basil pesto: Two tablespoons homemade or good-quality store bought add a punch of herbs and garlic If buying look for vibrant green pesto with visible basil bits and a fragrant fresh aroma
- Unsalted butter: Two tablespoons softened for spreading Butter on the outside creates that signature crunch and golden color Choose high-fat European-style butter for the most flavor
Instructions
- Prepare the Bread:
- Spread half a tablespoon of softened butter on one side of each bread slice making sure to reach the edges so every bite crisps
- Build the Sandwich Base:
- Place two bread slices buttered side down on your clean cutting board Keep the butter side facing the board
- Add the Pesto:
- Generously spread one tablespoon of pesto onto the unbuttered side of each base slice spreading evenly so every mouthful gets some basil flavor
- Layer with Mozzarella:
- Arrange the sliced mozzarella over the pesto in a single layer Try not to let it hang over the edges to minimize mess
- Top and Butter:
- Close each sandwich with the remaining bread slices buttered side facing out toward you so it will hit the skillet and toast up golden
- Get Cooking:
- Heat a non-stick skillet over medium heat so the butter sizzles not smokes Place both sandwiches in the pan Cook the first side for three to four minutes until deep golden brown and crisp
- Flip and Finish:
- Carefully flip using a wide spatula Press down gently to ensure good contact Cook another three to four minutes so the second side browns and the cheese melts through If needed lower the heat so the bread does not burn
- Rest and Slice:
- Transfer sandwiches to a board and rest for a minute before slicing This allows the cheese to set a bit for cleaner cuts
- Serve Hot:
- Slice each sandwich in half Serve while the mozzarella is stretchy and the pesto aroma is at its peak
Pin Mozzarella is the heart of this sandwich I love how it stretches in long oozy threads when the grilled cheese is just cooked and still piping hot My kids always compete for the cheese pull and those golden extra crispy edges
Storage Tips
If you have leftovers let the sandwiches cool to room temperature before wrapping in foil or a reusable wrap Store in the fridge up to two days For best results reheat in a skillet over low heat to revive the crisp exterior Avoid microwaving as it softens the bread
Ingredient Substitutions
If you need a nut free pesto try making your own using seeds like sunflower or omitting nuts entirely You can swap in part skim mozzarella for a lighter version If sourdough is unavailable your favorite country loaf or sturdy sandwich bread can stand in For a vegan take substitute plant based butter and a quality vegan mozzarella
Serving Suggestions
Pair this hot sandwich with a bowl of tomato soup for a classic comfort meal You can also serve alongside a fresh green salad with a light vinaigrette or alongside roasted veggies Add a side of pickled onions or olives for a bright tangy contrast
Cultural and Historical Context
Grilled cheese is a staple in many American kitchens but the Italian inspired pesto and mozzarella filling brings a new layer of flavor The combination reflects the melding of traditions where classic American comfort meets vibrant Mediterranean ingredients Making pesto in summer was a ritual in my family and adding it here instantly lifts the whole dish
Seasonal Adaptations
Add thinly sliced ripe tomato in late summer months In autumn try a handful of baby spinach or arugula During winter pair with a piping hot bowl of soup
Success Stories
This sandwich is a hit at casual gatherings with friends who marvel at the herb filled aroma and gooey center It has also brightened many rainy afternoons My youngest niece claims it is her favorite after school treat and insists she will learn to make it herself one day
Freezer Meal Conversion
You can prep these sandwiches ahead by assembling the bread mozzarella and pesto bundles and wrapping tightly in foil Freeze for up to one month When ready to eat cook straight from the freezer over low heat in a covered skillet until fully warmed and crispy
Pin This grilled cheese is perfect for a quick and flavorful meal. Enjoy the delightful combination of gooey cheese and fresh pesto!
Recipe FAQ
- → Which bread works best for this sandwich?
Sourdough or country-style breads are recommended for the best texture and flavor, but any sturdy bread works well.
- → Can I use another type of cheese?
Yes, feel free to substitute mozzarella with provolone or fontina for a different melt and taste.
- → How do I get perfectly crispy bread?
Spread butter evenly on the outer sides and cook on medium heat, pressing gently for even browning.
- → Is homemade pesto necessary?
Store-bought pesto works great, but homemade can add an extra layer of fresh basil flavor.
- → What can I serve alongside this sandwich?
Pair with tomato soup, a crisp salad, or sliced tomatoes to complement and balance the flavors.