Grilled Pesto Melt

Featured in Delicious Main Dish Recipes for Every Occasion.

This Grilled Pesto Melt reinvents your regular sandwich with fresh basil pesto, creamy mozzarella, and ripe tomatoes on crunchy sourdough. Bacon is an optional treat, and tips for crisp bread and melted cheese make it even better. Prepped and cooked in just 13 minutes, it’s ideal for a fast yet satisfying meal anytime.
A man wearing a white shirt and suspenders holding a piece of paper.
Updated on Sun, 27 Apr 2025 10:42:40 GMT
Grilled Pesto Melt Sandwich Pin it
Grilled Pesto Melt Sandwich | chefmelt.com

Take the classic grilled cheese up a notch with this Pesto Grilled Cheese Sandwich. This Italian twist pairs the warmth of melted cheese with the bold kick of fresh pesto and juicy tomatoes, making a sandwich that feels both cozy and surprisingly fancy.

During a stormy day, I tried adding pesto to my regular grilled cheese and it changed everything. It's now my favorite comfort food with a classy spin.

Key Ingredients Breakdown

  • Bread: Go for fresh sourdough with tight texture for best grilling results
  • Mozzarella: Whole milk, fresh mozzarella gives the smoothest melt and taste
  • Pesto: Fresh basil pesto brings the most vivid flavor
  • Tomatoes: Pick firm, ripe ones and cut them thin
  • Butter: Grab unsalted butter and let it soften for easier spreading
Pesto Grilled Cheese Sandwich Recipe Pin it
Pesto Grilled Cheese Sandwich Recipe | chefmelt.com

Step-by-Step Cooking Instructions

Proper Layering
  • Spread ingredients evenly so every bite has all the flavors
  • Dry those tomato slices to keep your bread from getting mushy
  • Squish the sandwich lightly so everything sticks together nicely
Getting the Grill Just Right
  • Use medium-low heat so the cheese has time to get all melty
  • Push down gently with your spatula for even browning
  • Keep your eyes on it so it doesn't burn
Making Sure Cheese Melts Perfectly
  • Put a lid on for a bit to help the cheese melt through
  • Turn the heat up or down as needed to avoid too much browning
  • The cheese should be totally melted but not dripping everywhere
Easy Pesto Grilled Cheese Sandwich Pin it
Easy Pesto Grilled Cheese Sandwich | chefmelt.com

When I was little, grilled cheese was what made me feel better on bad days. This grown-up version keeps that warm fuzzy feeling but adds some fancy flavors.

The mix of smooth, melty cheese and fragrant pesto makes a sandwich that's both snuggly and exciting.

You get that perfect contrast of crunchy outside and gooey inside with zingy pesto flavor in every mouthful.

Adding tomatoes brings a fresh tang that works amazingly with the rich, creamy cheese.

I've tried so many different versions, and this one hits just the right balance between simple comfort food and fancy flavor.

Keeping and Warming Tips

To handle any leftovers:

  • Wrap extra pieces in parchment first, then foil
  • Warm up in a skillet instead of microwave to keep it crispy
  • If prepping ahead, keep all parts separate
  • Let cold ingredients warm up before you put them together

Fixing Common Problems

When bread gets too brown too fast:

  • Turn down the heat and cook slower
  • Cut your bread a bit thicker
  • Watch the first side carefully
  • Start with your pan cool instead of hot

When cheese isn't melting right:

  • Put a cover on the pan for half a minute
  • Cut or grate cheese thinner
  • Let cheese sit out before using
  • Grate it yourself instead of buying pre-shredded

Pesto Grilled Cheese Sandwich Recipe Pin it
Pesto Grilled Cheese Sandwich Recipe | chefmelt.com

Different Versions For Each Season

Spring: Throw in some arugula and asparagus
Summer: Use those fancy heirloom tomatoes and fresh basil
Fall: Mix in some cooked mushrooms and sage
Winter: Add sweet cooked onions and thyme

Fun Serving Suggestions

Make this sandwich extra special by:

  • Cutting it into strips for snacking
  • Eating it with some warm tomato soup
  • Setting up a make-your-own station when friends come over
  • Having it with a simple arugula salad on the side

I spent countless hours making grilled cheese with my grandma as a kid, and she taught me that taking your time leads to that perfect golden outside. This pesto version keeps those sweet memories alive while adding something new and exciting.

Just remember, a truly great grilled cheese comes down to watching your timing and heat. Don't rush it, adjust as you go, and you'll get that amazing crispy-outside, gooey-inside sandwich bursting with flavor. Enjoy your cooking!

Frequently Asked Questions

→ Can I swap out the cheese?
For sure! Provolone or fontina are tasty substitutes for mozzarella.
→ Why is sourdough best?
It’s sturdy and grills up perfectly crunchy without getting floppy.
→ Is this easy to make vegetarian?
Totally! Leave out the bacon and just cook with butter.
→ Will store pesto work?
Of course! Any good store-bought or homemade pesto is fine.
→ Why dry the mozzarella first?
It keeps your bread from getting soggy by removing extra moisture.

Grilled Pesto Melt

Golden sourdough stuffed with gooey mozzarella, garden-fresh pesto, juicy tomatoes, and crispy bacon (optional) for a cheesy upgrade!

Prep Time
5 Minutes
Cook Time
8 Minutes
Total Time
13 Minutes

Category: Main Dish Recipes

Difficulty: Easy

Cuisine: American

Yield: 2 Servings (2 sandwiches)

Dietary: ~

Ingredients

→ Main Ingredients

01 2 tablespoons softened butter
02 4 pieces crispy bacon (optional)
03 4 ounces mozzarella cheese, cut into slices
04 2 juicy tomatoes, sliced thin
05 4 slices of sourdough bread
06 2 tablespoons pesto sauce

Instructions

Step 01

In a cold pan, place bacon and heat on medium. Cook till it's crunchy, then rest on paper towels. Leave the bacon grease in the pan.

Step 02

Spread pesto on one side of all bread slices. On two of them, stack cheese, tomatoes, and bacon. Finish by placing the other bread slice on top with the pesto side facing inward.

Step 03

Warm up your pan on medium. Spread butter on the top of the sandwiches, then place them butter-side down. Let them cook for about 3-4 minutes till golden.

Step 04

Add butter to the uncooked side, flip the sandwiches, and toast for another 2-3 minutes. Remove when the bread's crisp and the cheese is gooey. Let them cool for a minute or two before you cut them.

Notes

  1. Bacon's completely optional
  2. Pick a thick, sturdy bread for this
  3. Dry the mozzarella with a paper towel first

Tools You'll Need

  • Frying pan
  • Towels (paper)
  • A knife
  • Cooking spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat
  • Dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 687
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~