Grilled Cheese Pesto

This sandwich takes grilled cheese to a whole new level. I created these next-level sandwiches when my basil went crazy last summer and I had way too much pesto. When you put together melty mozzarella, fresh pesto, ripe tomatoes and crunchy sourdough, it's just mind-blowing. From casual backyard get-togethers to lazy weekend lunches, everyone goes silent after their first bite, then looks up shocked like I've done something amazing in the kitchen.

My friend Dave, who can't cook to save his life, made these after seeing me do it just once. He texted me next day: 'Man. My girlfriend thinks I'm a food genius now. I need to buy you drinks.' That's what makes this sandwich great - it looks fancy, tastes incredible, but even complete beginners can pull it off.

Gather Your Ingredients

• Sourdough bread - Don't use flimsy sandwich bread for this. You'll want something solid with a nice crust. I grab mine from a nearby bakery, but any decent sourdough does the trick.
• Basil pesto - Making your own is awesome if you can, but the stuff from the cold section at the store works great too. Just try to skip those shelf-stable versions - they never taste as fresh.
• Fresh mozzarella - Go for the kind in water balls. That pre-packaged block type doesn't melt right. Make sure to dry it off before using or you'll end up with too much moisture.
• Ripe tomatoes - During summer, I love using heirloom tomatoes from local markets. In colder months, Roma or campari tomatoes usually taste better than those lifeless beefsteaks.
• Bacon - You don't have to use it, but it changes everything. Its smoky flavor balances the rich cheese and adds some crunch. And cooking your sandwich in a bit of bacon fat? Incredible.

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Creating Delicious Sandwiches

Cook your bacon right

Start with a cold pan for bacon that stays flat. Cook it slowly until it reaches your preferred doneness - I like mine crispy without burning. The bacon fat left in your pan becomes the secret ingredient for your sandwich.

Stack your ingredients

Spread pesto on the inside of both bread slices - not too heavy or it'll leak out, but enough to get the flavor. Add your mozzarella slices, tomato pieces, and bacon if you're using it. Top with the second slice, pesto-side facing in.

Add the butter

Use actual butter, soft enough to spread without tearing the bread. Cover the entire outer surface, right to the edges. Now's not the time to count calories.

Cook it properly

Medium heat works best. Too high and you'll burn the outside while the inside stays cold. Too low and everything gets mushy. A perfect grilled cheese should make a gentle sizzling sound in the pan.

Turn it over

Before flipping, butter the top side while it's still facing up. Then get a good spatula grip and flip confidently - any hesitation can make your sandwich fall apart. After flipping, I sometimes press down lightly with the spatula to ensure good contact with the hot pan.

Let it cool slightly

Wait a minute before cutting. I know it's hard with that amazing smell tempting you, but cutting too early means hot cheese everywhere except your sandwich. Just one minute. You'll thank me.

When my college-aged nephew came to visit last year, I made these for lunch. This guy typically swallows food without tasting it, but he paused mid-bite and said, 'Aunt Jess, this beats that $14 grilled cheese near my dorm.' That's huge praise from a teenage boy who usually just grunts at me.

Perfect Pairings

This goes perfectly with basic tomato soup - a classic combo taken up a notch. For dinner, I'll throw in a simple side salad with greens, olive oil, lemon juice, and sea salt to balance the richness. When I'm feeling fancy, I'll open some crisp white wine - something like a Sauvignon Blanc that works well with the pesto flavors.

Fun Variations

I sometimes use arugula pesto for a spicier taste, or swap in fontina cheese for a more nutty flavor. Using prosciutto instead of bacon gives it an Italian twist. In peak tomato season, I'll sometimes leave tomatoes out of the sandwich and serve thick slices on the side with just olive oil and salt - keeps everything crisp.

Storage Tips

Let's be honest - these taste best right after cooking. But if you need to make them for a group, you can get all your ingredients ready and put them together just before cooking. Or you can build the sandwiches (without tomatoes) earlier in the day, wrap in foil, and chill until cooking time. Just let them sit out for 15 minutes before cooking.

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Clever Tricks

• Add some parmesan to your butter before spreading on the bread for an extra crunchy, tasty crust
• If your tomatoes are really juicy, put the slices on paper towels for a bit before adding them to your sandwich
• For something really special, mix a bit of pesto into your softened butter before spreading on the outside of the bread

I've been cooking for more than twenty years, and there's still something special about a perfect grilled cheese. This pesto version has become what I'm known for - the thing everyone asks me to make when they visit. It hits that sweet spot between familiar comfort food and something just different enough to feel special. And it brings back memories of summer gardening days, even in the middle of winter.

Frequently Asked Questions

→ Can I swap out the cheese?

Yes, go for provolone, fontina, or even a mix of Italian cheeses that pair well with pesto.

→ What can replace the bacon?

You could swap with prosciutto or pancetta—or skip it altogether for a vegetarian option.

→ How about making your own pesto?

Homemade pesto is awesome! Just blend fresh basil, pine nuts, garlic, parmesan, and olive oil.

→ What are good sides with this?

Tomato soup's a classic. A green salad or even a bowl of minestrone would also pair nicely.

→ Can this sandwich be prepped earlier?

You can cook bacon ahead of time, but assemble and grill right before eating for the best results.