Pesto Grilled Cheese Recipe – Crispy Sourdough Favorite
There are some food combinations that just feel destined to be together. Peanut butter and jam, fish and chips, and, in my kitchen, a gloriously melty cheese toastie with a vibrant, herby pesto. This isn’t just any grilled cheese; it’s an elevation of a beloved classic. This Pesto Grilled Cheese recipe was inspired by a simple panino I had at a tiny, sun-drenched café on the Amalfi Coast in Italy. The combination of pungent basil, garlic, and oozy, stringy cheese wedged between two slices of crusty bread was pure magic, and I knew I had to recreate that feeling at home.
What we’ve created here is a truly special sandwich. We use tangy, robust sourdough bread that gets unbelievably crisp when fried in butter. Inside, a generous layer of bright basil pesto provides a fresh, aromatic counterpoint to the rich, decadent blend of mozzarella and fontina cheese. The cheese becomes wonderfully molten, creating that satisfying ‘cheese pull’ we all adore. It’s the kind of meal that works beautifully for a sophisticated lunch or a straightforward yet indulgent weeknight dinner. It always gets compliments, and I’m so excited to share my method with you.
Recipe Overview
This sourdough grilled cheese offers a wonderful balance of flavours and textures. You get the sharp, fresh notes of the basil pesto, the creamy richness from two types of cheese, and the satisfying crunch of perfectly toasted sourdough. I used to struggle with burning the bread before the cheese was fully melted, but I found that a steady, medium-low heat is the absolute key to success. It ensures the cheese gets gloriously melty while the outside turns a perfect golden-brown.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love This Pesto Grilled Cheese Recipe
- Genuine Flavour: The combination is sublime. The nutty, garlicky pesto cuts through the richness of the fontina and mozzarella, all held together by the distinct tang of sourdough bread. It’s a truly satisfying cheesy pesto sandwich.
- Ready in 15 Minutes: From gathering your ingredients to pulling the crisp, golden sandwich from the pan, this entire meal comes together in about 15 minutes. It’s ideal when you want something substantial without spending ages in the kitchen.
- Flexible Recipe: Feel free to make this your own! Add a slice of ripe tomato or some prosciutto. Swap the fontina for provolone or a sharp cheddar. You can even use a different bread, like a sturdy ciabatta.
- Great for a Cosy Lunch: This grilled cheese with pesto is exactly what I crave on a chilly afternoon, served alongside a warm bowl of tomato soup. It also makes for a fantastic, speedy supper after a long day.
- Family Tested: This recipe is a huge hit in my house. My son, who can be a bit fussy, asks for this pesto sandwich at least once a week! It’s one of those recipes that everyone seems to love.
Ingredients You’ll Need
For the best results, using high-quality ingredients makes all the difference, especially the bread and cheese. I love a good sourdough from a local bakery as its sturdy structure holds up beautifully. When it comes to pesto, homemade is wonderful, but a good quality shop-bought one like Saclà works great too.
- 4 thick slices of sourdough bread (about 1.5-2 cm thick)
- 40g unsalted butter, softened
- 4 tbsp basil pesto
- 120g fontina cheese, grated
- 120g fresh mozzarella cheese, sliced or torn
- 2 tbsp grated Parmesan cheese
- A pinch of black pepper
Sara’s Tip: Always grate your own cheese from a block. Pre-grated cheeses are often coated in starches to prevent clumping, which can stop them from melting into that smooth, gooey texture we’re after.
How to Make This Pesto Grilled Cheese Recipe
The process for making this sourdough grilled cheese is straightforward. The key is patience and managing the heat of your pan. We want to give the cheese plenty of time to melt completely before the bread gets too dark.
- Prepare the Bread: Lay your four slices of sourdough on a clean work surface. Spread the softened butter evenly over one side of each slice. This will be the outside of your sandwiches.
- Add the Pesto: Flip the bread slices over so the buttered sides are down. On the unbuttered sides, spread 2 tablespoons of basil pesto on two of the slices. These will be the bottom halves of your sandwiches.
- Layer the Cheeses: On top of the pesto-covered slices, evenly divide the grated fontina cheese. Next, arrange the mozzarella slices on top of the fontina. Finish with a little sprinkle of black pepper.
- Assemble the Sandwiches: Place the remaining two slices of bread on top, butter-side-up, to close the sandwiches. Gently press down.
- Cook the First Side: Heat a large non-stick frying pan or skillet over a medium-low heat. Carefully place the sandwiches in the pan. Cook for 4-5 minutes, until the bottom is a deep golden brown and crisp. I find that pressing down gently with a spatula for the first minute helps create an even crust.
- Flip and Finish: Carefully flip the sandwiches over. Cook for another 4-5 minutes on the second side, until it’s equally golden and the cheese is fully melted, bubbling, and oozing from the sides. If you’re looking for other cheesy, satisfying meals, you might also love my Cheeseburger Lasagna Recipe.
- Rest and Serve: Remove the sandwiches from the pan and let them rest on a cutting board for a minute. This allows the cheese to set slightly, making them easier to cut. Slice in half and serve immediately.
Tips From My Kitchen
- Temperature Control: This is the most important tip! Keep your pan on a medium-low heat. If the heat is too high, the bread will burn before the cheese has a chance to become perfectly molten. It’s better to cook it a little longer on a lower heat.
- The Secret Crust Step: I learned that for an extra-crispy, savoury crust, you can mix the grated Parmesan cheese into your softened butter before spreading it on the bread. As it cooks, the Parmesan toasts and creates an unbelievably delicious, cheesy crust.
- Make-Ahead: You can assemble the sandwiches (without cooking) up to 4 hours in advance. Just wrap them tightly in cling film and keep them in the fridge. Cook them straight from the fridge, adding an extra minute or two to the cooking time.
- Storage: This grilled cheese with pesto is best enjoyed fresh from the pan. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Reheat in a dry frying pan over a low heat to bring back the crispiness.
Equipment You’ll Need
You don’t need much to make this sandwich, but these tools will help you get it just right.
- Frying Pan or Griddle: A large, heavy-bottomed non-stick frying pan or a cast-iron griddle provides excellent, even heat.
- Spatula: A wide, sturdy spatula is essential for pressing the sandwich down and for a clean, confident flip.
- Tongs: While a spatula works fine, a good pair of tongs can also give you a secure grip when flipping the sandwich.
- Basting Brush: For a perfectly even layer of butter, a silicone basting brush is fantastic for painting it right to the edges of the bread.
Common Mistakes to Avoid
- Overcrowding the pan: If you’re making more than two sandwiches, cook them in batches. Overcrowding the pan lowers its temperature and can cause the sandwiches to steam rather than toast, preventing that lovely crisp crust from forming.
- Wrong temperature: As mentioned, using a heat that’s too high is the fastest way to a disappointing grilled cheese. You’ll end up with burnt bread and a solid block of cheese in the middle. Start low and give it time.
- Skipping the rest time: It’s tempting to slice into it the second it leaves the pan, but letting it rest for just 60 seconds is a game-changer. It allows the molten cheese to firm up ever so slightly, so when you cut it, you get a beautiful cross-section instead of a lava-like mess.
What to Serve With This Pesto Grilled Cheese
This cheesy pesto sandwich is a star on its own, but it pairs wonderfully with a few simple sides to make it a more complete meal.
- Classic Tomato Soup: The ultimate pairing. The acidity and sweetness of a simple tomato soup are the perfect foil for the rich, savoury sandwich. It’s an iconic duo for a reason.
- A Simple Green Salad: A handful of rocket or mixed greens tossed in a lemon vinaigrette adds a fresh, peppery bite that cleanses the palate between cheesy mouthfuls.
- Drink Pairing: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc complements the herby pesto beautifully. For a non-alcoholic option, a sparkling elderflower pressé works wonderfully. If you’re looking for another easy recipe, my Bacon Brown Sugar Chicken Tenders are always a hit.
Frequently Asked Questions
Pesto Grilled Cheese
Ingredients
Method
- Prepare the Bread: Lay your four slices of sourdough on a clean work surface. Spread the softened butter evenly over one side of each slice. This will be the outside of your sandwiches.
- Add the Pesto: Flip the bread slices over so the buttered sides are down. On the unbuttered sides, spread 2 tablespoons of basil pesto on two of the slices. These will be the bottom halves of your sandwiches.
- Layer the Cheeses: On top of the pesto-covered slices, evenly divide the grated fontina cheese. Next, arrange the mozzarella slices on top of the fontina. Finish with a little sprinkle of black pepper.
- Assemble the Sandwiches: Place the remaining two slices of bread on top, butter-side-up, to close the sandwiches. Gently press down.
- Cook the First Side: Heat a large non-stick frying pan or skillet over a medium-low heat. Carefully place the sandwiches in the pan. Cook for 4-5 minutes, until the bottom is a deep golden brown and crisp. I find that pressing down gently with a spatula for the first minute helps create an even crust.
- Flip and Finish: Carefully flip the sandwiches over. Cook for another 4-5 minutes on the second side, until it's equally golden and the cheese is fully melted, bubbling, and oozing from the sides. If you’re looking for other cheesy, satisfying meals, you might also love my Cheeseburger Lasagna Recipe.
- Rest and Serve: Remove the sandwiches from the pan and let them rest on a cutting board for a minute. This allows the cheese to set slightly, making them easier to cut. Slice in half and serve immediately.
Notes
I hope you adore this Pesto Grilled Cheese Recipe as much as we do in my home. It’s a simple sandwich, but when made with a little care and good ingredients, it becomes something truly special. It’s a testament to how a few quality components can create a memorable meal. If you try it, I would love to hear how it turned out for you. Please leave a comment below and let me know what you think!
