You haven’t truly lived until you’ve tried my best pesto grilled cheese – it’s the sandwich that made my sister swear off plain grilled cheese forever! I stumbled upon this magical combination one summer when my basil plant was taking over the kitchen. What started as a desperate attempt to use up pesto turned into our family’s favorite lunch. The vibrant green pesto peeking through melted cheese is almost too pretty to eat (almost!). This isn’t just another grilled cheese – it’s a flavor explosion that takes barely 10 minutes to make but tastes like something from a fancy café.

Why You’ll Love This Best Pesto Grilled Cheese

Let me tell you why this sandwich is my go-to lunch at least twice a week:

Faster than takeout – Ready in under 15 minutes, even when I’m half-asleep
Pesto makes it special – That herby garlic punch transforms basic grilled cheese
Endlessly customizable – Swap cheeses or add tomatoes like I sometimes do
Kids and adults both devour it – My picky nephew asks for this by name
Looks fancy, tastes fancy – But costs way less than café food

Trust me – once you try this version, plain grilled cheese just won’t cut it anymore!

Ingredients for the Best Pesto Grilled Cheese

Here’s all you need to make my favorite sandwich (measurements are for one generously stuffed grilled cheese – I always double it!):

2 slices sourdough bread – The tangy flavor and sturdy texture hold up perfectly
2 tbsp homemade pesto – My secret weapon (store-bought works in a pinch, but fresh is best)
1/2 cup shredded mozzarella – For that classic stretchy melt
1/4 cup shredded sharp cheddar – Adds a nice flavor punch
1 tbsp softened butter – Spreads easily without tearing the bread

That’s it! Five simple ingredients that create something magical. I always keep these basics stocked for emergency grilled cheese cravings.

Equipment You’ll Need

You probably already have everything to make this pesto grilled cheese – that’s the beauty of it! Here’s what I grab from my kitchen:

Skillet or griddle – My trusty cast iron works perfectly
Spatula – For that perfect flip
Butter knife – To spread the pesto and butter

That’s seriously all you need – though if you’re feeling fancy, a panini press makes incredible crispy lines!

How to Make the Best Pesto Grilled Cheese

Okay, let’s make magic happen! Here’s exactly how I build my famous pesto grilled cheese (I’ve made this so many times I could do it in my sleep):

Prep your bread – Spread 1 tbsp pesto on one side of each sourdough slice. Go all the way to the edges – no sad, pesto-less bites!
Cheese it up – Pile the mozzarella and cheddar onto one pesto-slathered slice. I press it down lightly so it stays put.
Sandwich time – Top with the other slice, pesto side in (obviously!). Now butter the outsides – this is what gives that gorgeous golden crust.
Grill to perfection – Medium heat is key here. Too hot and the bread burns before the cheese melts. 3-4 minutes per side until you see that beautiful golden brown color and hear the cheese sizzling.
The grand reveal – Let it rest for just a minute before cutting (trust me, this stops all the cheese from oozing out). Then admire your handiwork!

See? So simple but SO good. The smell alone will have everyone hovering around the kitchen waiting for their turn.

Tips for Perfect Grilling

After burning one too many sandwiches, I’ve learned these tricks the hard way:

Control your heat – If the butter is smoking, turn it down! Medium-low is your friend.
Don’t peek too soon – Let that first side get properly crispy before flipping (about 3 minutes).
Cover briefly – If your cheese isn’t melting, pop a lid on for the last minute to trap heat.

And whatever you do – don’t walk away! These beauties go from perfect to burnt in seconds.

Ingredient Notes and Substitutions

Life happens, so here’s how to adapt this pesto grilled cheese when you’re in a pinch or feeling creative:

Pesto shortcuts – Store-bought works fine if you’re pressed for time (I like the refrigerated kind near the fresh pasta).
Cheese swaps – Try provolone for extra melt or gouda for smokiness. Dairy-free? Violife’s mozzarella-style shreds melt surprisingly well!
Bread options – Whole wheat or ciabatta both rock. Just avoid super-soft bread – it can’t handle the pesto moisture.
Butter alternatives – Mayo makes an incredible crispy crust if you’re out of butter (don’t knock it till you try it!).

The beauty? Even with substitutions, this sandwich still tastes amazing – I’ve tested them all!

Serving Suggestions for Best Pesto Grilled Cheese

This pesto grilled cheese shines all on its own, but here’s how I like to take it to the next level:

Classic combo – Dunk it in tomato soup (my go-to rainy day lunch)
Light side – A simple arugula salad with lemon dressing cuts through the richness
Soup swap – Try roasted red pepper soup for a colorful twist
Extra crunch – Pickles or crisp apple slices add perfect contrast

Honestly though? I often just grab it straight off the griddle – no sides needed when it’s this good!

Storage and Reheating

Leftovers? No problem! Here’s how I keep my pesto grilled cheese tasting great (though honestly, it rarely lasts long enough to store):

Fridge storage – Wrap tightly in foil and it’ll keep for 2 days (the pesto may darken slightly – totally normal!)
Best reheating method – Skillet over medium-low heat brings back that crispiness. No microwave – we’re not heathens!
Pro tip – If the bread seems dry, butter the outside lightly before reheating, just like the first time.

But let’s be real – this sandwich is at its absolute best fresh off the griddle!

Nutritional Information

Just so you know, these numbers are estimates (my sandwiches always end up a little cheesier than planned!). One pesto grilled cheese clocks in at:

450 calories – Totally worth every one
25g fat – Mostly from that glorious cheese and butter
18g protein – Makes it surprisingly satisfying
40g carbs – Blame the amazing sourdough

Nutrition can vary based on your exact ingredients – like if you go wild with extra cheese (no judgment here!).

Frequently Asked Questions

Can I use frozen pesto?
Absolutely! Just thaw it in the fridge overnight first. The texture might be slightly different from fresh, but the flavor will still shine through. I’ve done this many times when my basil plant isn’t cooperating!

What’s the best bread alternative to sourdough?
Ciabatta gives you that same hearty chew, while whole wheat adds nuttiness. Avoid super soft sandwich bread – it gets soggy. My weird but wonderful discovery? English muffins make killer mini pesto melts!

Can I make this ahead of time?
You can prep the sandwiches (butter and all) and refrigerate for a few hours before grilling. Just know the bread might absorb some pesto moisture – still delicious, just slightly different texture.

Help! My cheese isn’t melting!
First, check your heat – too low and the bread toasts before the cheese melts. Second, shred your own cheese – pre-shredded has anti-caking agents that affect melting. Third, pop a lid on for the last minute to trap heat.

Is this sandwich freezer-friendly?
Honestly? Not really. The pesto makes the bread soggy when thawed. But it’s so quick to make fresh – just keep pesto frozen and cheese shredded for emergency sandwich fixes!

Share Your Best Pesto Grilled Cheese

I’d love to hear how your sandwich turns out! Did you add any fun twists? Leave a comment below – nothing makes me happier than swapping grilled cheese ideas with fellow pesto lovers. You can also check out more of my favorite recipes on Pinterest!