Pesto Grilled Cheese
Pesto Grilled Cheese is the ultimate easy sandwich for pesto lovers! Gooey mozzarella and provolone cheeses are complimented by vibrant basil pesto between two buttery slices of warm bread.
Check out more of my favorite pesto recipes like Pesto Pasta and Pesto Roasted Potatoes Carrots and Asparagus.
Table of Contents
Ah, warm melted cheese, homemade pesto, and crunchy buttery bread…all together sounds like heaven! And what takes this simple grilled cheese to a whole new level is the homemade pesto (and the combination of cheeses, of course).
I love pesto so much I could practically eat it right out of the jar with a spoon! However, I know that’s probably wrong… Which is why I smother as many things in it as I can and make tasty recipes with it like this pesto grilled cheese, pesto chicken stuffed shells, and much more.
The bright, vibrant, and herbaceous flavor of fresh pesto simply can’t be beat. While you can certainly find plenty of store-bought pesto options that aren’t half bad, none of them can really compare to the real deal. Basil Pesto takes minutes to make in your food processor and the results are absolutely amazing.
As far as the rest of the sandwich goes, it’s just a classic tried and true grilled cheese! Mozzarella and provolone melt together to create the most delightful cheese pull and it’s all slapped together between buttered pieces of toasty bread.
Ingredient Notes
Artisan Bread – Note that these slices of bread are typically on the larger side.
Pesto – Homemade Basil Pesto is always the best! You can use a store-bought pesto if you’d like, but you should note that the flavor won’t be quite the same.
Butter – It can be unsalted or salted, whichever you prefer. Just make sure that it’s softened so you can easily spread it all over the bread.
Cheeses – You’ll need both mozzarella and provolone cheese. If possible, get it freshly sliced from the deli for the best flavor and consistency.
See recipe card for complete information on ingredients and quantities.
How to Make Pesto Grilled Cheese
Butter the bread. Spread softened butter evenly on each slice of bread on one side (1).
Add pesto. Spread basil pesto evenly on the inside of each slice of bread (2).
Add the cheese. Place the mozzarella cheese slices on top on one half and provolone on the other half. Repeat with the other two bread slices (3).
Toast it. Place the slices of bread into the preheated pan, butter side down. Let the bread heat up and get crispy as the cheese melts (4). Once cheese is melted, combine the two bread slices.
Let it rest. Rest the grilled cheese for 5-10 minutes before cutting.
Variations to Try
Here are just a few more things you can add to your grilled cheese if you’d like!
- Diced or shredded rotisserie chicken
- Sun-dried tomatoes (drain well and rinse first)
- You can even use sun-dried tomato pesto instead.
- Crispy chopped bacon
- Diced ham (great for using leftover holiday ham)
- Caramelized Onions
- Pine nuts
Tips for the Best Pesto Grilled Cheese
- Use an artisan bread. It’s usually more dense and great for grilled cheeses! Don’t use overly soft bread because it won’t be sturdy enough.
- Use homemade pesto. Homemade really does taste superior to store-bought pesto. It’s very easy to make and you can even make a batch ahead of time and store it in the refrigerator for recipes like this.
- Or, use a good quality brand. If using store-bought, make sure to use good quality and one you’ve tried before and know you like. There are so many pesto brands out on the market and most of them do not taste good.
Recipe FAQs
I like to use creamy cheeses that melt easily. A combination of mild and flavorful cheeses like mozzarella and smoked provolone create the best flavor. You can also combine mozzarella with white cheddar or Asiago. Or simply use mozzarella only!
Keep things on the fresher side with summery sides like Cucumber Broccoli Salad, Creamy Corn Salad or leafy greens with Green Goddess Dressing. A classic Southern Potato Salad is another sunny weather staple!
Sure thing! Just make sure that you buy gluten free bread that’s on the sturdier side. Check all of the labels on the other ingredients just to ensure that they’re all gluten free, which they should be.
More of the Best Grilled Cheese Recipes
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Pesto Grilled Cheese Recipe
Ingredients
- 4 slices of artisan bread note that these bread slices are typically larger than average
- 2-3 tbsp unsalted butter softened
- 4 tbsp basil pesto
- 1-2 oz sliced mozzarella cheese 2-3 sliced depending on bread size and thickness of cheese
- 1-2 oz sliced provolone cheese 2-3 sliced depending on bread size and thickness of cheese
Instructions
- Start preheating a large cooking pan over medium to medium-low heat while assembling the grilled cheese. (Don't use heat that's too high of the bread will burn and the cheese won't have time to melt.)
- Spread softened butter on each slice of bread on one side.
- Spread basil pesto on the inside of each slice of bread.
- Place the mozzarella cheese slices on top on one half and provolone on the other half. (Repeat with the other two bread slices.)
- Place the slices of bread into the preheated pan, butter side down.
- Let the bread heat up and get crispy as the cheese melts. Once cheese is melted, combine the two bread slices.
- Rest the grilled cheese for 5-10 minutes before cutting.
Notes
- Use an artisan bread. It’s usually more dense and great for grilled cheeses! Don’t use overly soft bread because it won’t be sturdy enough.
- Use homemade pesto. Homemade really does taste superior to store-bought pesto. It’s very easy to make and you can even make a batch ahead of time and store it in the refrigerator for recipes like this.
- Or, use a good quality brand. If using store-bought, make sure to use good quality and one you’ve tried before and know you like. There are so many pesto brands out on the market and most of them do not taste good.
- make it gluten free: Use your favorite gluten free dream, just make sure that you buy gluten free bread that’s on the sturdier side. Check all of the labels on the other ingredients just to ensure that they’re all gluten free, which they should be.
Nutrition
Originally published on Will Cook For Smiles in May 2012.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I am featuring your sandwiches at out party tomorrow. They look delish! Thanks for partying with us.:)
Oh my this looks fantastic!! I just planted more basil so I could make more pesto, LOVE IT! Everything about this sandwich looks yummy. Thanks for sharing with us at Link It Up Thursday.
YUMMMM!I’m so making this!!! Love the bread too. I always buy black bread from winco bakery. Love my bread!! 😉