This pesto grilled cheese sandwich pairs tangy Italian cheeses with the bright taste of garlic and basil. It’s the perfect sandwich for a cool rainy day. Pair it with a cup of tomato soup and have it for dinner.
I always enjoy a grilled cheese sandwich, but adding pesto and Italian cheese changes things up in the best way. Use a chewy, grainy bread and you have yourself a satisfying meal.
This recipe makes two sandwiches.
Tips
- Homemade or store bought pesto works well in this sandwich.
- I recommend a blend of Italian cheeses that includes mozzarella for its meltability and a tangier cheese. Here are some options: Asiago, Romano, Fontina, Parmesan or Provolone.
Ingredients
- 2 tablespoons butter, softened
- 4 slices good quality bread
- 1/4 – 1/3 cup pesto
- 6 ounces grated cheese
Directions
Heat a large skillet over medium heat.
While the pan is heating, spread butter on two slices of bread. When the pan is hot, put the bread slices in the pan (butter side down) and cover them with the cheese.
Butter the other two slices of bread. Turn them over and cover the opposite sides with the pesto. Top the sandwiches already in the pan with these slices (butter side up). Cover the pan with a large lid. After a couple of minutes, check the sandwiches. When the bottoms are golden brown and the cheese is starting to melt, use a spatula to turn them over. Cover again and cook until the bottoms are golden brown and the cheese is fully melted. Watch that the butter doesn’t burn. If it starts to darken, turn down the heat.
Cut the sandwiches in half and serve them immediately.
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