Grilled Cheese and Pesto Sandwich – Easy Recipes for Dinner

Okay, let me just say: this grilled cheese and pesto sandwich is a total game-changer—like, the kind of combo that makes you wonder why you ever settled for plain old grilled cheese before. Imagine crispy, golden bread giving way to gooey, melty cheese and a bright pop of fresh pesto. The smell alone will have you drooling in seconds! Whether you’re rushing home after a long day or craving something cozy but fresh, this sandwich hits all the right notes. And the best part? It’s ridiculously simple to make with just a handful of ingredients you probably already have. Trust me, once you try it, it’ll become your go-to for quick dinners or an indulgent snack!

Quick Facts

• Yield: Serves 2
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes

Ingredients

For the Main Dish:

• 4 slices of good-quality bread (sourdough or Italian work beautifully)
• 4 oz mozzarella cheese, sliced or shredded
• 2 tbsp butter, softened
• 3 tbsp basil pesto (store-bought or homemade)

For the Sauce / Garnish (optional):

• 1 small tomato, thinly sliced
• Fresh basil leaves for extra zing

How I Make It

Step 1:

Start by spreading about 1 tablespoon of butter evenly on one side of each bread slice—that’s going to be the outside that crisps up in the pan. Then, flip the slices and spread a generous 1.5 tablespoons of basil pesto on the other side of two slices. Layer on the mozzarella next, making sure it’s evenly distributed for that perfect melty stretch.

Step 2:

Carefully top the cheese with the other two bread slices, buttered sides facing out. Gently press the sandwich together, but not too hard—you want to keep some airiness to the bread.

Step 3:

Heat a nonstick skillet over medium-low heat. Place the sandwiches in the pan and cook slowly for about 4 minutes on the first side. Patience here is key—it lets the cheese melt without burning the bread.

Step 4:

Flip the sandwiches carefully and cook the other side for another 3–4 minutes until golden brown and the cheese is fully melted. If the bread is browning too fast, turn down the heat—low and slow wins this race!

Step 5:

If you want to add the tomato and fresh basil, slip them inside before finishing the second side so they warm up slightly without making the sandwich soggy.

Step 6:

Remove the sandwich from the pan, let it rest for a minute to avoid molten cheese oozing out, then slice in half and serve immediately while warm and gooey.

Variations & Tips

• Swap mozzarella for sharp cheddar or provolone for a different flavor profile.
• Add a sprinkle of red pepper flakes inside for a subtle kick.
• Try using whole-grain or rye bread for a heartier version.
• For a fully homemade touch, try making your own pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil.
• If you want extra crispiness, brush the bread with garlic butter instead of plain butter.
• Use a panini press if you have one; it’ll crisp the bread perfectly and melt the cheese faster.

How I Like to Serve It

This grilled cheese and pesto sandwich is amazing paired with a simple tomato soup or a crisp green salad on the side—great for warming up cool evenings. It also shines as a no-fuss weekend lunch or a quick dinner when you want something comforting but fresh. Whenever I make it, I love serving it with a few crunchy pickles or olives to cut through the richness.

Notes

• Store leftovers wrapped tightly in foil in the fridge for up to 2 days. Reheat in a skillet over low heat to keep the bread crispy.
• If your pesto is very oily, you can blot it lightly with a paper towel to avoid sogginess.

Closing: This grilled cheese and pesto sandwich always comes through when I want something that’s both indulgent and fresh—a true kitchen win every time!