Ultimate Grilled Cheese Sandwich with Pesto

Ingredients

• 45 gpine nuts, preferably toasted
• 48 gpacked basil leaves
• 25 ggrated Parmesan
• 15 mllemon juice
• 2 clovesgarlic, roughly chopped
• 2.5 gsea salt
• 120 mlolive oil
• 1 handfulshredded mozzarella
• 1 handfulshredded cheddar
• 2 slicesgood-quality bread, such as sourdough
• about 15 gbutter

Instructions

1. 1

   Blend the pesto

   Add the basil, cooled pine nuts, Parmesan, lemon juice, garlic and salt to a food processor or blender. With it running, slowly drizzle in the olive oil and blend until combined.

2. 2

   Adjust the seasoning

   Taste the pesto and add more garlic, salt or lemon juice if you think it needs it.

3. 3

   Set pesto aside

   Reserve enough pesto for the sandwich. Store the remainder in a jar in the fridge for up to one week, or freeze it in an ice cube tray before transferring the cubes to a freezer-safe bag.

4. 4

   Assemble the sandwich

   Scatter mozzarella over one slice of sourdough or your chosen bread, then add the cheddar. Spread a thick layer of pesto over the other slice and close the sandwich.

5. 5

   Grill until golden

   Heat a skillet over medium heat and add about 15 g of butter. Once the pan is hot, add the sandwich and cook patiently until golden brown. Flip and cook the other side until golden too.

What is grilled cheese with pesto?

Grilled cheese is an American comfort-food sandwich, typically made by cooking bread and cheese in a pan until the outside is crisp and the middle melts. This version adds basil pesto, bringing a herby, savoury contrast to the rich cheese.

Homemade pesto is a lively match for mozzarella and cheddar: Parmesan and pine nuts add depth, while lemon juice lifts the flavour. The recipe makes more pesto than the sandwich needs, so you can keep the extra for another use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 10g protein, 31g carbs, 18g fat.

The bread supplies most of the carbohydrates, while the olive oil, butter, pine nuts and cheeses contribute much of the fat. The cheese and pine nuts also provide protein. Pair the sandwich with a simple salad or vegetables to add freshness and round out the plate.

Making a balanced pesto

Basil first: pack the leaves into the measuring cup, then blend them with the cooled pine nuts, Parmesan, lemon, garlic and salt. Slowly adding the oil while the machine runs helps bring the mixture together.

Seasoning: taste after blending, since the saltiness of Parmesan and the strength of garlic can vary. Add any extra salt, garlic or lemon gradually so the pesto stays balanced.

Choose bread that holds together

Sturdy slices: sourdough is suggested in the method, though another good-quality loaf works too. A slice that can support the filling makes the sandwich easier to turn.

Even coverage: spread the pesto across one slice and distribute the cheeses over the other. This helps each bite include both the sharp cheddar and the stretchy mozzarella.

Get the pan temperature right

Medium heat: give the skillet time to warm before adding the butter and sandwich. A steady, moderate heat gives the cheese time to melt as the bread browns.

Patient cooking: wait for the first side to turn golden before flipping. If the bread is colouring very quickly, lower the heat so the filling has more time to soften.

Look for these doneness cues

Golden bread: the method calls for both sides to be golden brown. Lift an edge carefully to check the underside before turning the sandwich.

Melted filling: the cheese should be soft and gooey inside. If the bread is ready before the cheese has melted, reduce the heat and continue cooking gently.

Serve it simply

Fresh side: serve the hot sandwich with a green salad or sliced tomatoes for a fresh contrast to the buttery bread and melted cheese.

Extra pesto: a little of the reserved pesto can be served alongside for dipping, or saved for pasta, toast or another sandwich.

Recipe notes & tips

• Let toasted pine nuts cool before adding them to the pesto.
• Drizzle the olive oil in slowly while the processor is running.
• Taste the pesto before assembling and adjust its seasoning gradually.
• Reserve only the pesto you need for this sandwich and chill or freeze the rest.
• Cook over medium heat and give the first side time to turn golden before flipping.

Variations

• Use different bread: Choose another sturdy, good-quality loaf in place of sourdough.
• Add more lemon: Blend in a little extra lemon juice for a brighter pesto.
• Change the cheese: Swap either cheese for another variety that melts well.
• Add sliced tomato: Place thin tomato slices inside for a fresh, juicy addition.
• Make pesto cubes: Freeze leftover pesto in an ice cube tray for individual portions.

Common mistakes to avoid

• Adding hot pine nuts: Let them cool first so they do not warm the other pesto ingredients.
• Pouring in oil too quickly: Drizzle it in slowly with the blender running for a more even blend.
• Over-seasoning at once: Add extra salt, garlic or lemon in small amounts, tasting as you go.
• Using a very hot pan: Keep the skillet at medium heat so the bread does not brown before the cheese melts.
• Flipping too soon: Wait until the first side is golden, then turn the sandwich carefully.

How to store

Keep leftover pesto in a covered jar in the fridge for up to one week, or freeze it in an ice cube tray and transfer the cubes to a freezer-safe bag. The assembled sandwich is best eaten freshly cooked.

Frequently asked questions