The moment I first tasted this pesto grilled cheese, I was sitting by the window on a chilly December afternoon and I just wanted something warm and comforting that didn’t take forever to make and still felt indulgent. So I grabbed what I had on hand—fresh bread, a generous spoonful of pesto, and melty mozzarella—and I quickly threw it together in a skillet and the result instantly became a cold-weather favorite.

Now every time I make it, the house smells like garlic and toasted bread and I always sneak in a few extra basil leaves from my windowsill plant to freshen it up. This grilled cheese is my twist on a classic with a gooey green upgrade and it’s just the right mix of cozy and fresh to make it perfect for lunch, dinner, or even a snack with soup.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Sliced sandwich bread – Holds everything together and crisps up golden brown in the pan.
Fresh mozzarella – Melts beautifully and gives that irresistible cheese pull.
Basil pesto – Adds herby, garlicky flavor that cuts through the richness of the cheese.
Butter – Helps get that golden, crispy exterior.
Parmesan cheese (optional) – For a savory boost when sprinkled inside or on the crust.
Olive oil – Can be used instead of butter if you prefer a lighter toast.

Tools You’ll Need

Non-stick skillet or griddle – I use this to toast the sandwich evenly without burning.
Spatula – Helps me flip the sandwich gently and press it down for even browning.
Small bowl – I like to keep extra pesto in it for dipping!
Butter knife – Spreads butter smoothly across the bread.
Cheese grater – If I’m adding fresh parmesan for a flavor upgrade.

Instructions

Step 1: Butter the Bread

I start by spreading a thin layer of butter on one side of each bread slice. This side will hit the pan and give me that golden crunch.

Step 2: Layer the Good Stuff

On the unbuttered side, I spread a generous spoonful of pesto, then layer in the mozzarella. If I’m feeling fancy, I’ll sprinkle a bit of grated parmesan too.

Step 3: Build and Toast

I place the sandwich together, buttered sides facing out, and press it gently. Then I heat a skillet over medium and lay the sandwich down carefully.

Step 4: Grill to Perfection

I grill each side for about 3–4 minutes, pressing gently with the spatula and flipping once it’s golden brown. I keep an eye on the cheese—once it’s melted and gooey, I know it’s ready.

Step 5: Slice and Serve

Once off the heat, I let it sit for a minute so the cheese doesn’t ooze everywhere, then slice it in half. The melted cheese mixed with the pesto is always worth the wait!

Tips

If you like a stronger garlic flavor, I sometimes stir a tiny bit of minced garlic into the pesto. And if you want to add more veggies, try a thin slice of tomato or roasted red pepper inside. I also like using sourdough or thick Italian bread when I want a more rustic, crunchy bite.

Ways to Serve

With a bowl of tomato soup for the ultimate comfort meal

Cut into mini triangles for a party appetizer

Served with a fresh green salad for a balanced lunch

Alongside a glass of chilled white wine or sparkling water

Paired with roasted vegetables for a hearty dinner

Frequently Asked Questions

What’s the best cheese for the Best Pesto Grilled Cheese?

I love using mozzarella because of how well it melts, but provolone or fontina work great too.

Can I use store-bought pesto for Best Pesto Grilled Cheese?

Absolutely! Just make sure it’s fresh and has a good balance of basil and garlic.

Can I make the Best Pesto Grilled Cheese in the oven?

Yes! Bake it at 375°F for about 10 minutes, flipping halfway through for even browning.

See You in the Kitchen

I hope you give this Best Pesto Grilled Cheese a try—it’s my favorite way to make a classic feel new again! Whether you’re serving it for a quick lunch or pairing it with soup on a cozy night in, it’s always a crowd-pleaser. Let me know how you liked it and share your own twist if you try something new!

Happy Cooking!