Pesto Grilled Cheese Recipe | Crispy, Cheesy & Easy Lunch 

When you want a quick meal that feels a little more special than a traditional grilled cheese, this pesto grilled cheese is the perfect answer. Crispy, buttery slices of this sourdough boule recipe are layered with fresh mozzarella, homemade pesto, and savory bacon before being toasted until golden brown and melty. 

The combination of creamy cheese, herb-packed pesto, and smoky bacon creates a sandwich that's simple to make but full of flavor. 

What Makes This Recipe Unique?

This pesto grilled cheese is one of those easy meals you'll find yourself making again and again.

• Quick - Ready in less than 15 minutes.
• Accessible - While it may sound fancy, pesto grilled cheese uses simple ingredients you may already have on hand.
• Comforting - Crispy on the outside and perfectly melty on the inside.
• Versatile - Pairs just as beautifully with this homemade tomato soup recipe as it does this old-fashioned beef stew recipe, and is easy to customize with your favorite cheeses and add-ins.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Bread - A sturdy loaf of sourdough works beautifully because it develops a crisp, golden crust while holding up to the fillings. (I use this sourdough boule recipe.)
• Fresh Mozzarella - Fresh mozzarella melts beautifully and creates that irresistible cheese pull everyone loves. (Use this tutorial to learn how to make mozzarella at home.)
• Pesto - Homemade basil pesto provides fresh herb flavor and richness. If you know how to prune basil plants to maximize your harvest, you probably have extra pesto made. 
• Bacon - Cooked bacon adds a savory, smoky flavor that complements both the mozzarella and pesto.

Recipe Substitutions and Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Swap mozzarella for provolone, Monterey Jack, fontina, or cheddar.
• Use homemade sandwich bread, whole wheat bread, or no-knead artisan bread instead of sourdough.
• Replace bacon with sliced turkey, ham, or leftover roasted chicken.
• Use spinach pesto, parsley pesto, or garlic scape pesto in place of traditional basil pesto.
• For a vegetarian version, simply omit the bacon.

Pesto Grilled Cheese Instructions:

Step 1: Heat a large skillet over medium heat, and butter one side of each slice of bread.

Step 2: Place two slices in the skillet, buttered side down. Spread 1-2 Tbsp pesto over each slice. Layer with mozzarella, bacon, and remaining mozzarella.

Step 3: Top with the remaining bread slices, buttered side up. Cook 3-4 minutes until golden brown and crisp.

Step 4: Carefully flip and cook another 3-4 minutes until the second side is golden and the cheese is melted. Slice and serve immediately.

Recipe Tips and Troubleshooting

A few simple tips will help you make the best pesto grilled cheese every time.

• Cook Over Medium Heat - Cooking too quickly can burn the bread before the cheese has a chance to melt.
• Use Freshly Grated or Fresh Cheese - Fresh mozzarella provides the best texture and melt.
• Don't Overfill - Too much pesto or cheese can cause the sandwich to become difficult to flip.
• Press Gently - A light press helps create a cohesive sandwich without squeezing out all the fillings.

Storage Instructions

Pesto grilled cheese is best enjoyed fresh, but leftovers can be stored if needed.

Store cooled sandwiches in an airtight container in the refrigerator for up to 2 days.

To reheat, place the sandwich in a skillet over medium-low heat until warmed through and crisp again. Avoid microwaving if possible, as the bread can become soft and chewy.

FAQ’s