Pesto Mozzarella Grilled Cheese Recipe

Ben Carraoli

Pesto Mozzarella Grilled Cheese Recipe

I made this recipe one lazy afternoon when I was craving something cozy but also full of fresh flavor — and this sandwich completely delivered. I’ve always been a fan of classic grilled cheese, but when I added basil pesto and fresh mozzarella, it turned into something magical.

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Prep Time 5

Cook Time 8

Ingredients Method Notes

Ingredients

4 slices sourdough bread about ½ inch thick – Sourdough gives the sandwich a sturdy base and a slightly tangy flavor. Avoid using very thin or soft white bread, which can become soggy.
4 tablespoons basil pesto about 1 tablespoon per slice – Fresh or good-quality store-bought pesto adds a bright, herby kick that complements the creamy mozzarella beautifully.
3 tablespoons salted butter divided – Butter helps create that irresistible golden, crispy crust while adding a touch of richness.
4 slices of fresh mozzarella cheese or about 4 oz – Fresh mozzarella melts smoothly and gives a rich, creamy texture. Avoid pre-shredded mozzarella, which contains anti-caking agents that affect melting.

Method

Start by spreading about 1 tablespoon of pesto on the inside surface of each bread slice. Use the back of a spoon to spread it evenly. The goal is a thin, flavorful layer — not too thick or the bread will become greasy.
On two of the pesto-coated slices, arrange 2–3 slices of fresh mozzarella, enough to cover but not overflow. Then place the remaining two slices of bread on top, pesto side down. Press gently so the layers hold together before transferring them to the skillet.
Melt 1½ tablespoons of butter in a skillet over medium-low heat. Place the sandwiches in the skillet, cover with a lid, and cook for about 3–4 minutes per side until golden brown. Add the remaining butter when flipping. The lid helps melt the cheese evenly while keeping the bread perfectly crisp. Once both sides are golden, remove from the heat and cut diagonally before serving.

Notes

I always let the butter soften a bit before spreading — it coats the bread more evenly and helps it brown beautifully.
I keep the heat on medium-low, which allows the cheese to melt perfectly without burning the crust.
I use a lid during cooking so the mozzarella melts faster while keeping the bread crisp.
I let the sandwiches rest for a minute before slicing — this prevents the cheese from spilling out.
I clean the skillet between batches to remove any burnt butter for a cleaner flavor and look.