Pesto Grilled Cheese
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Recipe Intro From lisathompson
Pesto grilled cheese might be the best version of a comfort food classic. We stacked ours sky-high with 8 thin slices of bread, mozzarella and provolone cheeses, fresh tomatoes, and pesto, of course!
Recipe Description
Like a "double-decker" they serve at diners, but better. All you need is a few ingredients and the perfect knife to make this epic pesto grilled cheese. A panini press is a great tool for this recipe, but you can easily recreate this recipe in a pan with one great kitchen trick.
- Pesto Grilled Cheese Ingredients
- Ingredient Notes
- Pro Tips
- FAQs
- Recipe Card
Pesto Grilled Cheese Ingredients
Ingredient Notes
Bread
Bread one of the most important factors in building this pesto grilled cheese. I chose a sandwich bread with a crusty exterior and soft, pillowy center. Ask your local bakery to leave the loaf unsliced. You can freeze leftover sliced bread in an airtight container.
Cheese
I used a combination of sliced mozzarella and provolone cheeses for depth of flavor. You can get creative here and use your favorite sliced cheese, just make sure you choose one that is good for melting.
Tomatoes
Look for deep red slicing tomatoes or Roma tomatoes for this recipe. They contain less water than other varieties and pack more flavor. Find more tomato inspiration here!
Pesto
Pesto is a powerhouse in the kitchen. It elevates simple pasta dishes, pizza, and now grilled cheeses. You can use homemade pesto or a high-quality prepared version from an Italian market or gourmet grocery store. Use any leftover pesto to whip up these Pesto Eggs with Roasted Tomatoes and Avocado!
Mayonnaise vs. Butter
Mayo is the secret to a gorgeous golden crust on a grilled cheese because of the oil and eggs. The milk solids in butter tend to burn before the cheese is fully melted. Spread a thin layer of mayonnaise on the outside slices of bread in place of traditional softened butter and discover the magic of mayo! If you simply can’t stand mayo, no worries. Just use a swipe of softened butter instead and keep a close eye on your sandwich while it's toasting so it doesn't burn. Try out the "mayo method" on any one of these grilled cheese recipes
Pro Tips
Stay Sharp
Our friends at Shun have made the perfect 6” classic utility knife. The wide serration makes easy work of slicing bread, thin-skinned produce like tomatoes, and cutting through sandwiches without tearing.
Tips for Success
Sandwich construction is super important so your fillings don’t fall out with the first bite. The way I achieve this for this recipe is to start and end with a layer of bread and cheese, keeping the juicier ingredients tomatoes and pesto in the inner layers and closer to the center of the bread. With all of those layers, this grilled cheese will take about 10-15 minutes to melt the cheese in the center. Be patient, this recipe is worth it!
FAQs
Does cheese go well with pesto?
Of course! In fact, most pesto CONTAINS cheese! One of the main ingredients in a traditional pesto genovese (the most iconic basil-based pesto) is grated Parmigiano Reggiano cheese, so pairing it with other types of cheeses is delicious.
What is the best cheese for grilled cheese?
My go-to cheeses for this pesto grilled cheese is a combination of mozzarella cheese and provolone cheese for creaminess and some incredible cheese pulls. Plus, with the addition of pesto, you’re including a third variety of cheese with the Parmigiano Reggiano!
What can I add to grilled cheese to make it better?
I used to serve a version of this pesto grilled cheese while working at a cafe, and we could barely keep it in stock! The freshness of the pesto and tomato are irresistible, adding layers of flavor to a basic grilled cheese. Using more than one variety of cheese is another way to boost the flavor.
Recipe Card
ingredients
- 1 unsliced loaf sandwich bread
- 2 medium slicing tomatoes
- Flaky sea salt
- 14 slices mozzarella or provolone cheese, (or a combination)
- 1/4 cup pesto
- Mayonnaise or softened butter
Method
MAKE THE PESTO GRILLED CHEESE
Step 1
Preheat a panini press or medium pan over medium heat.
Step 2
Slice 16 pieces of bread 1/4" thick with your Shun 6" Classic Utility Knife.
Step 3
Slice the tomatoes very thinly with the 6” Classic Utility Knife and lay the slices over a sheet of paper towel to absorb the excess liquid. Sprinkle with flaky sea salt
Step 4
For each sandwich you will need 8 thin slices of bread, 7 slices of cheese, about 6 slices of tomato, and 2 tablespoons of pesto. You can assemble and grill them at the same time if there is room on your panini press or pan.
Step 5
Lay one slice of bread down and top with one slice of cheese. Add another slice of bread and another slice of cheese (alternate the type of cheese if using a variety), followed by two slices of tomato. Top with another slice of bread, another slice of cheese, and about 1 tablespoon pesto. Repeat until the bread and cheese have been used (you may have some tomato left over).
Step 6
Spread the top and bottom slices of bread with a thin layer of mayonnaise or softened butter.
Step 7
Place the sandwiches on the preheated panini press or pan and close the top. If using a pan, place a heavy skillet or a sandwich press on top to weigh them down and create a crispy crust. Cook for about 10-15 minutes, turning if using a pan.
Step 8
Cut the sandwiches in half with your classic utility knife and enjoy while hot.