Pesto Grilled Cheese

Gooey mozzarella, fresh basil pesto, crispy bacon and sun dried tomatoes – this truly is the ULTIMATE Pesto Grilled Cheese!

Pesto and cheese really is such an underrated combo and today we’re celebrating it in all it’s glory. Follow me…

Pesto Grilled Cheese

The great thing about a pesto grilled cheese is how quick and easy it is to make. It’s also a good excuse to use up some ingredients you’re needing to use up that are knocking about at the back of your cupboard/fridge!

What Pesto to use?

Basil pesto is the classic option and definitely works best here. I recommend a homemade pesto, but failing that just make sure it’s a reputable brand. The difference between a quality brand and cheap brand of pesto is staggering.

The other thing to note with the pesto is just ensure it’s not too oily. If your pesto is quite oil heavy it’ll make the grilled cheese go greasy. I recommend gently passing it through a sieve to get rid of some of the oil beforehand if the consistency is thin.

How to make a Pesto Grilled Cheese

Usual method for a grilled cheese, only the layering is slightly more important here. Make sure you spread the pesto in between the cheese, just so it’s not go direct contact with the bread, which in turn could lead it to go greasy/soggy.

What Cheese to use?

Mozzarella is your best choice here – it’s a classic pairing with pesto and its subtle flavour allows the pesto to shine. I highly recommend fresh mozzarella, but for all intents and purposes shredded mozzarella will work. Just ensure you pat the mozzarella dry if it’s fresh, just so it doesn’t leak unnecessary moisture into the grilled cheese.

Extra goodies!

Now you could just leave it at, but I love chucking in some sun dried tomato and crispy bacon. Both compliment the cheese and pesto beautiful and add another layer of texture to the sandwich.

Process shots: butter bread and flip (photo 1), add mozzarella (photo 2), add pesto (photo 3), top with bacon and sun dried tomato (photo 4), followed by mozzarella (photo 5), finish with buttered bread and fry both sides (photo 6).

Serving a Pesto Grilled Cheese

Crisp/Chip Recommendation: Roast Chicken flavour works beautifully with the grilled cheese, really compliments the bacon and pesto.

Side Recommendation: Sweet Potato Wedges are great as the sweetness balances out the saltiness of the sandwich. Tomato Soup is great because tomato and pesto is a match made in heaven.

Love a pesto sandwich? Check out my Crispy Chicken Pesto Sandwich!

Alrighty, let’s tuck into the full recipe for this pesto grilled cheese shall we?!

How to make a Pesto Grilled Cheese (Full Recipe & Video)

The Ultimate Pesto Grilled Cheese

Gooey mozzarella, fresh basil pesto, crispy bacon and sun dried tomatoes - this truly is the ULTIMATE Pesto Grilled Cheese!

5 from 6 votes

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Course: lunch

Cuisine: American, Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings (click & slide): 4 sandwiches

Calories per serving: 637kcal

Author: Chris

Cost per serving: £1.50 / $2

Equipment

• Sharp Knife & Chopping Board
• Spatula/Turner
• Large Frying Pan
• Paper Towels

Ingredients

• 8 small but thick slices of Sourdough Bread
• 3x 4.5oz/125g balls of Fresh Mozzarella, thinly sliced & patted dry
• 8 Sun Dried Tomatoes, patted dry and diced
• 4 slices of Bacon, cooked & diced
• 4 heaped tbsp Pesto
• Butter, as needed

Instructions

• Place two slices of bread in the frying pan (or 4 if your pan is large enough) with the heat OFF. Spread with butter, then flip so they are butter side down.
• Top with 3-4 thin slices mozzarella, followed by 1 heaped tbsp pesto, topped with sun dried tomatoes and bacon, followed by another layer of mozzarella then finish with another slices of bread.
• Squish down with your hands to contain the filling, then spread with butter.
• Turn heat to a medium and fry both sides until golden with the cheese melted through the centre.

Quick Demo

Notes

a) Pesto - I of course recommend homemade pesto, but if not just use a reputable brand. If your pesto is particularly oily I recommend gently running it sieve, just so it doesn't turn the grilled cheese greasy.

b) Moisture - Important to pat the mozzarella/sun dried tomatoes dry or they'll release too much moisture into the sandwich and cause it to go soggy.

c) Can I use shredded mozzarella? - I highly recommend fresh mozzarella, it's got better flavour and melts easier compared to pre-packaged shredded mozzarella. However if that's all you have it'll work just fine. Use the same weight stated in the ingredients list.

d) Do I have to added bacon/tomatoes? - Nope! A 'plain' pesto grilled cheese is still delicious!

e) Calories - per sandwich based on using 8 tsp unsalted butter to spread:

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Nutrition:

Nutrition Facts

The Ultimate Pesto Grilled Cheese

Amount Per Serving

Calories 637 Calories from Fat 419

% Daily Value*

Fat 46.56g72%

Saturated Fat 17.315g108%

Trans Fat 0.011g

Polyunsaturated Fat 3.17g

Monounsaturated Fat 13.157g

Cholesterol 87mg29%

Sodium 1102mg48%

Potassium 426mg12%

Carbohydrates 24.91g8%

Fiber 1.7g7%

Sugar 5.08g6%

Protein 30.02g60%

Vitamin A 1002IU20%

Vitamin C 2.2mg3%

Calcium 579mg58%

Iron 2.73mg15%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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