A golden, melty sandwich packed with Italian flair, this Sourdough Pesto Grilled Cheese is my go-to when I want something comforting yet a little elevated. The tangy crunch of sourdough pairs beautifully with fragrant basil pesto and rich mozzarella cheese. Whether I make it for a quick lunch or a cozy snack, it's always satisfying and simple to whip up.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
8 slices sourdough bread (thick cut)
4 tablespoons basil pesto (store-bought or homemade)
8 ounces fresh mozzarella, sliced (or substitute low-moisture mozzarella)
2 tablespoons butter, softened (for grilling)
Optional: 8 sun-dried tomatoes, drained and chopped
Optional: 4 strips cooked bacon, chopped
Directions
I start by preheating a non-stick skillet over medium-low heat.
Then I butter one side of each slice of sourdough bread.
On the non-buttered side of four slices, I spread about ½ tablespoon of pesto.
I layer sliced mozzarella evenly over the pesto.
If I’m using sun-dried tomatoes or bacon, I scatter them over the cheese.
I top each with the remaining slices of bread, making sure the buttered sides are facing out.
I place the sandwiches in the skillet and cook for 3–4 minutes per side until the bread is golden and the cheese is melted.
After removing them from the pan, I let them cool slightly before slicing and serving warm.
Servings and timing
This recipe makes 4 sandwiches.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories per serving: approximately 550 kcal
Variations
I sometimes use ciabatta or focaccia instead of sourdough for a different texture.
Swapping out the mozzarella for provolone or fontina gives a deeper flavor.
For a vegetarian twist, I load it up with sautéed mushrooms or roasted red peppers.
I love using arugula pesto or sun-dried tomato pesto when I want to switch up the flavor.
A drizzle of balsamic glaze just before serving gives it a gourmet touch.
Storage/Reheating
If I have leftovers, I wrap them tightly and store them in the fridge for up to 2 days. To reheat, I pop the sandwich back in a skillet over low heat to crisp it up again without over-melting the cheese. I avoid the microwave—it makes the bread soggy.
FAQs
Can I use shredded mozzarella instead of sliced?
Yes, I often use shredded mozzarella when I’m in a pinch. It melts a bit faster and still gives that gooey texture.
How do I keep the sandwich from getting soggy?
Using thick-cut sourdough and cooking on medium-low heat helps crisp the outside while the inside melts. I also make sure to drain any wet add-ins like sun-dried tomatoes.
Can I make these in a panini press?
Absolutely. I love using a panini press—it compresses the sandwich slightly and gives those nice grill marks while melting everything evenly.
Is there a vegan version of this recipe?
Yes, I substitute the mozzarella with a plant-based cheese and use vegan pesto and butter. It still turns out delicious and melty.
What can I serve with this grilled cheese?
I usually serve it with tomato soup, a green salad, or even some roasted vegetables for a full meal.
Conclusion
This Sourdough Pesto Grilled Cheese is everything I want in a quick, satisfying meal: crisp bread, melty cheese, and bold flavors. It’s easy to customize and perfect for any time I crave comfort with a touch of something special. Whether I’m cooking for myself or making lunch for friends, this sandwich never disappoints.
📖 Recipe:
Sourdough Pesto Grilled Cheese
- Total Time: 15 minutes
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
A golden, melty sandwich packed with Italian flair. Sourdough Pesto Grilled Cheese combines crispy sourdough bread, fragrant basil pesto, and gooey mozzarella for a comforting yet elevated meal.
Ingredients
8 slices sourdough bread (thick cut)
4 tablespoons basil pesto (store-bought or homemade)
8 ounces fresh mozzarella, sliced (or substitute low-moisture mozzarella)
2 tablespoons butter, softened (for grilling)
Optional: 8 sun-dried tomatoes, drained and chopped
Optional: 4 strips cooked bacon, chopped
Instructions
- Preheat a non-stick skillet over medium-low heat.
- Butter one side of each slice of sourdough bread.
- On the non-buttered side of four slices, spread about ½ tablespoon of pesto.
- Layer sliced mozzarella evenly over the pesto.
- If using sun-dried tomatoes or bacon, scatter them over the cheese.
- Top each with the remaining slices of bread, buttered side facing out.
- Place the sandwiches in the skillet and cook for 3–4 minutes per side until the bread is golden and the cheese is melted.
- Remove from skillet, let cool slightly, then slice and serve warm.
Notes
Use thick-cut sourdough to prevent sogginess.
Try ciabatta or focaccia for a texture variation.
Provolone or fontina can be used instead of mozzarella.
For a vegetarian option, add sautéed mushrooms or roasted red peppers.
Drizzle with balsamic glaze before serving for a gourmet touch.
Store leftovers in the fridge for up to 2 days and reheat in a skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
