Sourdough Pesto Grilled Cheese

Sourdough Pesto Grilled Cheese is a comforting and easy-to-make lunch that balances gooey melted mozzarella with the bright, herbal notes of fresh basil pesto. The tangy sourdough bread adds a wonderful texture and depth, creating a satisfying sandwich perfect for a quick meal or casual gathering.

I first made this sandwich when I was craving something both hearty and fresh, and now it has become my go-to when I want something quick yet special. The combination of crispy toasted sourdough and melty mozzarella with vibrant pesto never disappoints.

Ingredients

• Two slices of sourdough bread: Fresh, dense loaf provides a sturdy base and pleasant tang
• Four slices of mozzarella cheese: Pat dry the slices so the sandwich doesn’t get soggy
• Two tablespoons of fresh basil pesto: Adds a fragrant and bright herby flavor store-bought pesto works well here
• Two tablespoons of sun-dried tomatoes: Optional but brings a chewy texture and chewy sweetness that contrasts nicely
• Two slices of cooked bacon: Optional for a smoky savory crunch
• One tablespoon of butter: For grilling and achieving that perfect golden crispy crust

Instructions

Preheat the Pan:

Place a frying pan over medium-low heat so it warms evenly. This ensures the bread toasts slowly while allowing the cheese to melt perfectly without burning.

Prepare the Bread:

Spread butter generously on one side of each slice of sourdough. The butter creates a golden crust and adds rich flavor once grilled.

Assemble the Sandwich:

Start by placing the first slice of bread butter-side down in the hot pan. Layer slices of mozzarella cheese evenly on top. Then spread the fresh basil pesto over the cheese to infuse every bite with vibrant flavor. Add sun-dried tomatoes and cooked bacon if you want that extra burst of taste and texture. Place another layer of mozzarella over the toppings to help everything stick together once melted. Finally, top with the second slice of bread, butter side up.

Cook the First Side:

Press down gently on the sandwich to help the ingredients meld. Cook for about three to four minutes until the bottom slice turns a rich golden brown color and the cheese begins to melt. This slow cooking is key to achieving a crisp crust and gooey center.

Flip and Finish Cooking:

Carefully flip the sandwich and cook the other side until it becomes golden and the cheese is fully melted. This usually takes around three minutes.

Remove and Serve:

Take the sandwich off the heat and let it rest for a minute so the cheese sets slightly. Then slice and enjoy while still warm.

One family dinner, my partner was skeptical about pesto on grilled cheese but after trying it, it quickly became an all-time favorite with our kids. It’s a simple twist that feels special every time.

Storage Tips

Store any leftover sandwich in an airtight container once cooled. It can be refrigerated for up to two days but will lose the crisp crust. To revive, reheat in a pan on low heat until warmed through and crispy again. Avoid the microwave which makes the bread chewy.

Ingredient Substitutions

If you don’t have fresh basil pesto, a homemade blend of basil, garlic, olive oil, Parmesan, and pine nuts works great. You can swap mozzarella for provolone or fontina for a different melting profile. For a vegetarian option skip the bacon or try sautéed mushrooms.

Serving Suggestions

Pair this sandwich with a simple tomato soup or a crisp green salad to balance the richness. A handful of fresh fruit on the side also adds a refreshing contrast.

This sandwich is a quick yet flavorful meal that never fails to impress. Enjoy crafting it your way and savor every bite.

FAQs about Recipes

→ What type of bread works best?

Dense sourdough bread is ideal as it crisps well while holding the sandwich together without becoming soggy.

→ Can I use store-bought pesto?

Yes, high-quality basil pesto works perfectly to provide fresh herb flavor without extra prep time.

→ How do I prevent the sandwich from burning?

Cook over medium-low heat and press gently to ensure the bread turns golden evenly while the cheese melts inside.

→ Are there any good add-ins?

Sun-dried tomatoes and cooked bacon add savory depth and texture, but can be omitted for simplicity.

→ How to melt the cheese evenly?

Covering the pan briefly or cooking slowly on low heat helps the mozzarella melt thoroughly without burning the bread.