Gooey mozzarella, fresh basil pesto, crispy bacon and sun-dried tomatoes – this truly is the ULTIMATE Pesto Grilled Cheese!
Pesto and cheese are an underrated pairing, and this grilled cheese celebrates that combination perfectly. It’s quick to make and a great way to use ingredients you have in the fridge.
Pesto Grilled Cheese
The beauty of a pesto grilled cheese is how quick and easy it is to prepare. Spread the pesto between the cheese layers to avoid the bread becoming greasy or soggy, and use good-quality ingredients for the best flavour.
What pesto to use?
Basil pesto is the classic choice and works best here. Homemade pesto will give you the best results, but if you use jarred pesto, choose a reputable brand. Lower-quality pestos can taste noticeably different. If your pesto seems very oily, drain a little of the oil through a sieve to prevent the sandwich from getting greasy.
How to make a Pesto Grilled Cheese
This follows the usual grilled cheese method, but layering is important. Spread pesto between layers of cheese rather than directly on the bread to keep the crust crisp.
What cheese to use?
Mozzarella is ideal here. Its mild flavour lets the pesto shine and it melts beautifully. Fresh mozzarella is preferred; if using fresh, pat it dry to remove excess moisture. Shredded mozzarella works too if that’s what you have on hand.
Extra goodies
For added texture and flavour, include sun-dried tomatoes and crispy bacon. They complement the cheese and pesto and add satisfying contrast to the sandwich.
Layering guide: butter bread and flip (photo 1), add mozzarella (photo 2), add pesto (photo 3), top with bacon and sun-dried tomato (photo 4), add another layer of mozzarella (photo 5), finish with buttered bread and fry both sides (photo 6).
Serving a Pesto Grilled Cheese
Crisp recommendation: Roast Chicken flavour crisps pair wonderfully with this sandwich, enhancing the bacon and pesto.
Side recommendations: Sweet potato wedges balance the sandwich’s saltiness with a touch of sweetness. Tomato soup is also a classic companion since tomato and pesto are a natural match.
If you enjoy pesto sandwiches, try a crispy chicken pesto sandwich variation for a heartier option.
How to make a Pesto Grilled Cheese (Full Recipe & Video)
The Ultimate Pesto Grilled Cheese
Equipment
- Sharp knife & chopping board
- Spatula/turner
- Large frying pan
- Paper towels
Ingredients
- 8 small but thick slices of sourdough bread
- 3 x 125g balls fresh mozzarella, thinly sliced and patted dry
- 8 sun-dried tomatoes, patted dry and diced
- 4 slices of bacon, cooked and diced
- 4 heaped tbsp pesto
- Butter, as needed
Instructions
- Place two slices of bread in the frying pan (or four if your pan fits) with the heat OFF. Spread the exposed sides with butter, then flip so the buttered side is down in the pan.
- Top each slice in the pan with 3–4 thin slices of mozzarella, then add about 1 heaped tablespoon of pesto on top of the cheese. Add sun-dried tomatoes and cooked bacon, then another layer of mozzarella and finish with the remaining bread slice.
- Press the sandwich gently with your hands to contain the filling, then spread the top of the bread with butter.
- Turn the heat to medium and fry until each side is golden and the cheese has melted through the centre. Flip carefully to cook both sides evenly.
Quick demo
Notes
a) Pesto: Homemade pesto is recommended. If using jarred pesto, choose a reputable brand. If the pesto is very oily, drain some oil to avoid a greasy sandwich.
b) Moisture: Pat fresh mozzarella and sun-dried tomatoes dry so they don’t release excess moisture and make the sandwich soggy.
c) Shredded mozzarella: Fresh mozzarella offers better flavour and melts smoothly, but pre-shredded mozzarella can be used if necessary—use the same weight listed above.
d) Optional add-ins: Bacon and sun-dried tomatoes are optional. A plain pesto grilled cheese is delicious on its own.
e) Calories: Nutrition is based on the ingredients listed and using 8 tsp unsalted butter to spread.
Nutrition
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