Best Pesto Grilled Cheese

The Best Pesto Grilled Cheese is my idea of the perfect comfort food upgrade—melty, gooey cheese with fresh, herby pesto sandwiched between two crispy, golden slices of bread. It’s buttery, flavorful, and satisfying whether I’m making a quick lunch, a cozy dinner, or just craving something indulgent with a fresh twist.

Why You’ll Love This Recipe

I love how this grilled cheese brings a pop of brightness to a classic favorite. The pesto adds an herby punch that cuts through the richness of the cheese, making every bite vibrant and perfectly balanced. It takes just minutes to prepare and turns a humble sandwich into something a little more gourmet. Plus, it pairs beautifully with soup, salad, or a side of fries.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bread (sourdough, ciabatta, or hearty white)
• Butter or olive oil (for spreading)
• Pesto (homemade or store-bought)
• Mozzarella cheese, sliced or shredded
• Provolone, Fontina, or white cheddar (optional mix-ins)
• Optional: sliced tomatoes, spinach, or sun-dried tomatoes

Directions

I start by buttering one side of each slice of bread.

On the unbuttered side, I spread a generous layer of pesto.

I layer on the cheese—usually a mix of mozzarella and provolone for the best stretch and flavor.

If I’m adding extras like tomato or spinach, I tuck them between the cheese layers.

I top with the second slice of bread, buttered side out.

I heat a skillet over medium-low and cook the sandwich until golden brown on both sides and the cheese is fully melted, about 3–4 minutes per side.

I press gently with a spatula to help it crisp and melt evenly.

I let it rest for a minute before slicing so the cheese doesn’t spill everywhere.

Servings and timing

This recipe makes 2 sandwiches.
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes

Variations

Sometimes I swap in goat cheese or brie for a more gourmet flavor.

For a protein boost, I add grilled chicken, crispy bacon, or turkey slices.

I occasionally make it spicy with a pinch of crushed red pepper in the pesto or sliced jalapeños inside.

If I want a vegan version, I use dairy-free pesto and plant-based cheese slices.

To make it more filling, I serve it with a fried egg on top or tucked inside the sandwich.

Storage/Reheating

Grilled cheese is best fresh, but if I have leftovers, I store them in the fridge wrapped in foil for up to 1 day.

To reheat, I use a skillet or toaster oven to bring back the crispness—never the microwave, which makes it soggy.

I also prep the sandwiches ahead (uncooked) and store them in the fridge, then grill when ready.

FAQs

What’s the best bread for grilled cheese?

I like sourdough or crusty white bread for a crisp exterior and sturdy base that holds up to the gooey filling.

Can I use store-bought pesto?

Absolutely. I often use store-bought pesto for convenience—just make sure it’s good quality and not too oily.

What cheeses melt best?

Mozzarella, provolone, Fontina, and white cheddar melt beautifully. I mix and match depending on what I have.

How do I keep it from getting soggy?

I use just enough pesto to flavor without soaking the bread and toast it over medium-low heat for even crisping.

Can I make it in the air fryer?

Yes! I air fry at 375°F (190°C) for about 6–8 minutes, flipping halfway for an extra crispy finish.

Conclusion

The Best Pesto Grilled Cheese is a deliciously simple way to take grilled cheese to the next level. With melty cheese and bright pesto tucked into golden, buttery bread, it’s a quick meal that feels special every time I make it. Whether I’m eating it on its own or dipping it into a bowl of soup, this sandwich never disappoints.

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