There’s something instantly comforting about a hot, melty sandwich — and pesto grilled cheese elevates that nostalgia with bright, herbaceous flavor. Imagine silky melted cheese embracing a ribbon of basil pesto, toasted bread crisped to golden perfection: it’s equal parts cozy and celebratory, perfect for late-summer basil harvests or when you want to make a simple lunch feel special. If you love savory toasty sandwiches like my take on zucchini grilled cheese, you’ll find this pesto version irresistible. It’s quick, adaptable, and highlights a few quality ingredients, so it’s a great way to showcase homemade or store-bought pesto when basil is at its best.
Ingredients & Equipment
Ingredients
- 2 slices of bread
- 2 slices of cheese (mozzarella, cheddar, or your choice)
- 2 tablespoons of pesto sauce
- Butter (for grilling)
Notes on ingredients
- Bread: A sturdy, slightly denser slice (sourdough, country loaf, or whole wheat) holds up well and toasts beautifully. For an extra-crispy exterior, choose a bread with a bit of crust.
- Cheese: Fresh mozzarella gives a pillowy, creamy pull while sharp cheddar adds tang. Provolone, fontina, or a blend are great alternatives—use what melts well and you enjoy.
- Pesto: Use homemade basil pesto when basil is in season for the most aromatic result; store-bought pesto is perfectly fine and convenient.
- Butter: Room-temperature softened butter spreads more evenly than cold pats—olive oil or garlic-infused butter are nice variations.
Equipment
- Skillet or frying pan (non-stick or cast iron)
- Spatula for flipping
- Butter knife or small offset spatula for spreading
- Plate or cutting board and a sharp knife
Helpful tools (optional) - Blender or food processor (for homemade pesto)
- Baking tray (if finishing in the oven for extra melt)
- Instant-read thermometer (handy when you want precise temp for reheating or a panini press)
If you like making other cheesy comfort dishes, consider trying a baked favorite like broccoli cheese casserole as a side later — it’s an easy crowd-pleaser.
Step-by-Step Instructions (with tips)
Spread pesto sauce on one side of each slice of bread.
- Tip: Use about a tablespoon per side to keep balance; too much pesto can overwhelm or make the bread soggy. If your pesto is very oily, blot a little with a paper towel.
Place a slice of cheese on the non-pesto side of one slice of bread.
- Tip: If you’re using thick-sliced cheese, tear or thinly slice it so it melts evenly. A layer of two thinner slices often melts better than one thick slab.
Top with the second slice of bread, pesto side up.
- Tip: Press gently so the pesto and cheese contact each other without squeezing everything out.
Heat a skillet over medium heat and add butter.
- Tip: Use just enough butter to coat the pan; too much might make the sandwich greasy. Clarified butter or a brush of olive oil can give a slightly different flavor and higher smoke point.
Once the butter is melted, add the sandwich to the skillet.
- Tip: Place the sandwich pesto-side down first if you want a more fragrant crust; otherwise it’s fine either way. Lower the heat slightly if the butter starts to brown too fast.
Grill until golden brown, about 3–4 minutes per side, and the cheese is melted.
- Tip: Press lightly with the spatula to encourage even contact. If the outside browns too quickly, lower the heat and cover the pan loosely with a lid for 1–2 minutes to help the cheese melt without burning the bread.
Remove from skillet, slice, and serve hot.
- Tip: Let the sandwich rest 1 minute before slicing to keep the molten cheese from sliding out. A diagonal cut makes the sandwich feel a little fancier and helps with presentation.
Variations and extra tips
- Add-ins: Thinly sliced tomato, roasted peppers, sun-dried tomatoes, baby spinach, or prosciutto pair wonderfully with pesto and cheese. Add these between the cheese and the bread so they heat through.
- Cheese swaps: Try burrata for an indulgent, creamy center or smoked gouda for a deep, savory note. For a lighter option, use part-skim mozzarella and a stronger-flavored cheddar.
- Oven finish: If the bread browns before the cheese melts, transfer the skillet (if oven-safe) or the sandwich to a 350°F oven for 3–5 minutes to finish melting. Alternatively, place on a baking tray under the broiler for 30–60 seconds while watching closely.
- Panini press: For a crisp, flattened result, press in a panini maker for 2–3 minutes until golden.
- Vegan/ dairy-free: Use vegan butter and a plant-based melting cheese. Nutritional yeast sprinkled inside can boost a cheesy flavor.
- Make pesto differently: If you have a bounty of basil, blitz basil leaves, pine nuts (or walnuts), Parmesan, garlic, lemon juice, salt, and olive oil in a blender until smooth. Adjust olive oil to control consistency.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Short-term: Wrap cooled leftover pesto grilled cheese in parchment and store in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to revive the crust and remelt the cheese.
- Tip for reheating: Avoid microwaving if possible — it makes the bread chewy. Instead, re-toast in a skillet with a splash of butter or warm in an oven at 325°F for 8–10 minutes.
Freezing
- Freeze ungrilled: If you want to prepare sandwiches in advance, assemble them without grilling, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. To cook, place frozen sandwich in a cold skillet, cover, and cook on low until warmed and starting to brown, then increase heat to crisp both sides.
- Freeze grilled: Grilled sandwiches can be frozen, but textures change. Flash-freeze cooled sandwiches on a tray, then transfer to a freezer bag; reheat from frozen in a 350°F oven for 10–12 minutes.
Make-ahead pesto
- Pesto freezes well. Spoon pesto into ice cube trays and freeze; pop cubes into a labeled bag and use as needed. A cube or two thaws quickly and is perfect for sandwiches.
Portioning advice
- Single-serve: This recipe is built for two slices (one sandwich). For family meals, multiply ingredients and prepare sandwiches in batches. If serving for a crowd, keep sandwiches warm in a low oven (200–225°F) on a baking sheet while you finish grilling the rest.
Safety and freshness
- Cheese safety: Use cheese within its recommended shelf life. Discard if off-odor or mold (unless the cheese is the type meant for mold).
- Pesto safety: Fresh pesto with raw garlic should be refrigerated and used within 5–7 days, or frozen for longer storage.
How to Use / Serve This Dish
Pairings and serving ideas
- Soups: Pesto grilled cheese is a classic partner to tomato soup; the acidity of the tomato cuts through the richness of the cheese and pesto. It’s also lovely with a light vegetable broth or roasted red pepper soup.
- Salads: Serve with a crisp green salad dressed in lemon vinaigrette to brighten the plate, or a crunchy slaw for texture contrast.
- Small plates: For a brunch or tapas-style meal, slice sandwiches into smaller triangles and arrange with marinated olives, a fruit salad, or savory pickles.
- Sides: Roasted vegetables, a simple cucumber salad, or sweet potato fries all pair well.
Creative presentation
- Open-faced: Toast a slice of bread, spread pesto, top with grated cheese and broil briefly for a crisp open-faced tartine.
- Plated for entertaining: Make mini sandwiches (use cookie cutters or smaller bread) and serve as appetizers at parties.
- Sweet and savory pairing: Balance the herbal and creamy sandwich with a fruit-forward side like fig jam, or try it alongside fig and goat cheese pinwheels for a complementary sweet-savory spread.
Seasonal notes
- Summer: Use fresh basil pesto and ripe tomatoes.
- Fall/Winter: Swap in a heartier bread and use chestnut or walnut pesto, or add roasted root vegetables for a cozy twist.
FAQ
Q: Can I use store-bought pesto?
A: Absolutely. Store-bought pesto works great and is very convenient. Taste it first — if it’s very salty or oily, adjust the amount you spread. For best flavor, opt for an olive oil–based pesto and add a squeeze of lemon if you want extra brightness.
Q: What are the best cheeses for melting?
A: Mozzarella, fontina, provolone, Monterey Jack, and young cheddar are excellent melters. For stronger flavor, blend a mild melter with a sharper cheese (e.g., mozzarella + aged cheddar).
Q: How long will a prepared sandwich keep in the fridge?
A: A grilled sandwich is best eaten fresh but will keep in the refrigerator for up to 48 hours. Reheat in a skillet or oven for best texture. If assembled but not grilled, use within 24 hours to avoid soggy bread.
Q: My bread browns before the cheese melts. What should I do?
A: Lower the heat and cover the pan for a minute to trap heat and melt the cheese. Alternatively, finish in a 350°F oven for a few minutes. You can also use thinner cheese slices or pre-grate cheese so it melts faster.
Conclusion
Pesto grilled cheese is one of those recipes that feels both indulgent and effortlessly simple — a perfect seasonal way to celebrate fresh basil, or an easy comfort-meal upgrade any time of year. If you want more inspiration or a few variations from other home cooks, check out a well-loved take on the sandwich at The Ultimate Pesto Grilled Cheese | Something About Sandwiches. For classic recipe structure and community tips, see this helpful kitchen-tested version at Pesto Grilled Cheese Sandwich Recipe. And if you’re curious about other creative pesto-grilled-cheese spins and ideas, this roundup offers a variety of tasty options at The Best Pesto Grilled Cheese | Gimme Delicious. Try this recipe, make it your own, and share a warm plate with someone you love — there’s comfort in every gooey, basil-kissed bite.
Pesto Grilled Cheese
Ingredients
Main Ingredients
- 2 slices slices of bread A sturdy type like sourdough, country loaf, or whole wheat.
- 2 slices slices of cheese Mozzarella, cheddar, or cheese of your choice.
- 2 tablespoons pesto sauce Homemade or store-bought.
- 1 tablespoon Butter For grilling. Softened at room temperature for easy spreading.
Instructions
Assembly
- Spread pesto sauce on one side of each slice of bread.
- Place a slice of cheese on the non-pesto side of one slice of bread.
- Top with the second slice of bread, pesto side up.
Grilling
- Heat a skillet over medium heat and add butter.
- Once melted, add the sandwich to the skillet.
- Grill until golden brown, about 3–4 minutes per side, and the cheese is melted.
- Remove from skillet, slice, and serve hot.
