Description
Make a quick Pesto Grilled Cheese sandwich with crispy bread and melty cheese. My simple recipe uses fresh pesto for a flavorful, easy meal everyone loves.
Ingredients
Scale
- The Sandwich Foundation:
- 4 slices sourdough bread
- 4 slices provolone cheese
- 2 tbsp unsalted butter, softened
- Flavor Powerhouse:
- 2–3 tbsp basil pesto (homemade or good quality store-bought)
- Optional Freshness:
- 4–6 thin slices fresh tomato
- 1/4 cup baby arugula
- Seasoning Touch:
- Pinch of sea salt (optional)
- Freshly ground black pepper (optional)
Instructions
- Prep Your Bread & Pesto:: Grab your sourdough slices. I like to lay them out on a cutting board, ready for action. Now, take your pesto – if it’s been in the fridge, let it sit out for a few minutes so it’s easier to spread. I always give it a good stir, just to make sure all those garlicky, cheesy bits are well distributed. Sometimes I’m a bit heavy-handed with the pesto, but honestly, can you ever have too much? I don’t think so!
- Butter Up Your Bread:: Melt about half a tablespoon of butter for each sandwich. I usually do this in a small pan over low heat or pop it in the microwave for a few seconds. Brush one side of each slice of bread with butter. Be generous here, hon! This is what gives you that glorious, golden, crispy crust. I once tried to use too little butter, thinking I was being ‘healthy,’ and the bread just got sad and toasted, not crispy. Learn from my oops!
- Assemble Your Pesto Grilled Cheese:: On the unbuttered side of one slice of bread, spread a generous layer of pesto. Then, layer on your provolone cheese. If you’re adding tomato or arugula, now’s the time! I usually put the cheese on first, then the tomato, then a little more cheese to really hold it all together. Place the other slice of bread, pesto-side down, on top. It’s starting to look like a sandwich!
- Heat Things Up:: Place a non-stick skillet or griddle over medium-low heat. Seriously, medium-low is key here. If it’s too high, your bread will burn before the cheese gets all melty and gooey, and that’s just a tragedy. I’ve ruined so many grilled cheeses this way in my early cooking days. Let it preheat for a minute or two.
- Grill the First Side:: Carefully place your assembled Pesto Grilled Cheese sandwich, butter-side down, into the preheated skillet. Cook for about 3-5 minutes, or until the bread is a beautiful golden brown and crispy. Peek underneath! Don’t be afraid to lift a corner and check. This is where I always get impatient, but slow and steady wins the crispy race, trust me.
- Flip and Finish:: Once the first side is perfect, carefully flip the Pesto Grilled Cheese over. Cook for another 3-5 minutes on the second side, or until it’s also golden brown and, most importantly, the cheese is completely melted and oozing out slightly. That’s the sign of a job well done! Remove from the pan, let it cool for a minute, then slice and enjoy that deliciousness.