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
