Pesto Mozzarella Grilled Cheese Sandwich

Pesto Mozzarella Grilled Cheese Sandwich

Melty mozzarella and basil pesto turn a classic grilled cheese into something richer.

Total 15 min Makes 2 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Thick slices of mozzarella melt between buttery, golden-crusted bread spread with basil pesto for a sandwich that's both gooey and fragrant. A quick fry in butter gives the crust an even, deep golden color while the cheese turns soft and stretchy inside. It works equally well as a quick lunch or paired with soup for a heartier dinner.

Ingredients

  • 4 slices sourdough bread
  • 3 tablespoons basil pesto
  • 6 ounces fresh mozzarella, sliced
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • black pepper, to taste

Method

  1. Lay the four bread slices on a work surface and spread pesto evenly over one side of each slice.

  2. Layer mozzarella slices over the pesto on two of the bread slices, sprinkle with Parmesan and red pepper flakes, then season lightly with salt and black pepper.

  3. Top each with the remaining bread slices, pesto side down, to form two sandwiches.

  4. Spread softened butter evenly over the outside of both sandwiches.

  5. Heat a 9-inch skillet over medium-low heat and place the sandwiches in the skillet.

  6. Cook until the bottom is golden brown and crisp, about 4 minutes.

  7. Flip the sandwiches and cook until the second side is golden brown and the cheese is fully melted, about 4 minutes.

  8. Transfer sandwiches to a cutting board, let rest for 2 minutes, then slice in half and serve warm.

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    Pesto Mozzarella Grilled Cheese Sandwich

    Thick slices of mozzarella melt between buttery, golden-crusted bread spread with basil pesto for a sandwich that's both gooey and fragrant. A quick fry in butter gives the crust an even, deep golden color while the cheese turns soft and stretchy inside. It works equally well as a quick lunch or paired with soup for a heartier dinner.

    15 min 2 servings 520 cal

    Ingredients

    • 4 slices sourdough bread
    • 3 tablespoons basil pesto
    • 6 ounces fresh mozzarella, sliced
    • 2 tablespoons unsalted butter, softened
    • 2 tablespoons grated Parmesan cheese
    • 1/4 teaspoon red pepper flakes
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      Lay the four bread slices on a work surface and spread pesto evenly over one side of each slice.

    2. 2

      Layer mozzarella slices over the pesto on two of the bread slices, sprinkle with Parmesan and red pepper flakes, then season lightly with salt and black pepper.

    3. 3

      Top each with the remaining bread slices, pesto side down, to form two sandwiches.

    4. 4

      Spread softened butter evenly over the outside of both sandwiches.

    5. 5

      Heat a 9-inch skillet over medium-low heat and place the sandwiches in the skillet.

    6. 6

      Cook until the bottom is golden brown and crisp, about 4 minutes.

    7. 7

      Flip the sandwiches and cook until the second side is golden brown and the cheese is fully melted, about 4 minutes.

    8. 8

      Transfer sandwiches to a cutting board, let rest for 2 minutes, then slice in half and serve warm.