Pesto was invented in 1865 by Genovese sailors who needed basil paste that wouldn't spoil during months at sea.
Basil Garlic Pesto Grilled Cheese
Indulge in a gourmet twist on a classic favorite with this Basil Garlic Pesto Grilled Cheese! Crunchy sourdough bread slathered in garlic herb butter pairs perfectly with gooey mozzarella, juicy tomatoes, and vibrant fresh basil. It's the ultimate comfort food for lunch, a quick dinner, or even a satisfying late-night treat!
Prep
10
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- fresh basil (240 ml)
- tomatoes
🥛Dairy & Eggs(2)
- garlic herb butter (56 g)
- mozzarella (227 g)
🫙Pantry Staples(1)
- sourdough bread
👨🍳 Instructions
- 1
Spread garlic herb butter on one side of each slice of sourdough bread.
- 2
Layer mozzarella, sliced tomatoes, and fresh basil between two slices of bread, buttered sides out.
- 3
Grill on medium heat until the bread is golden brown and the cheese is melted.
💡 Pro Tips
- ✓Grill at exactly 300-325°F because this temperature allows the cheese to melt completely (takes 3-4 minutes per side) while achieving golden-brown Maillard reactions without burning the bread.technique300-325°F
- ✓Salt your tomato slices and let them drain for 10 minutes on paper towels to remove excess moisture that would otherwise steam the bread and prevent proper browning.timing10 minutes
- ✓Use low-moisture mozzarella (45-52% moisture content) instead of fresh mozzarella because high moisture varieties release too much water and create soggy bread.ingredient45-52% moisture
- ✓Apply butter in a thin, even layer using a pastry brush because uneven butter distribution creates hot spots that burn at temperatures above 350°F.equipment
- ✓Add fresh basil leaves only in the final 30 seconds of cooking to prevent them from wilting completely and losing their bright flavor compounds (eugenol and linalool).timing30 seconds
Share this recipe
Prep
10
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Pesto was invented in 1865 by Genovese sailors who needed basil paste that wouldn't spoil during months at sea.
Basil Garlic Pesto Grilled Cheese
Indulge in a gourmet twist on a classic favorite with this Basil Garlic Pesto Grilled Cheese! Crunchy sourdough bread slathered in garlic herb butter pairs perfectly with gooey mozzarella, juicy tomatoes, and vibrant fresh basil. It's the ultimate comfort food for lunch, a quick dinner, or even a satisfying late-night treat!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- fresh basil (240 ml)
- tomatoes
🥛Dairy & Eggs(2)
- garlic herb butter (56 g)
- mozzarella (227 g)
🫙Pantry Staples(1)
- sourdough bread
👨🍳 Instructions
- 1
Spread garlic herb butter on one side of each slice of sourdough bread.
- 2
Layer mozzarella, sliced tomatoes, and fresh basil between two slices of bread, buttered sides out.
- 3
Grill on medium heat until the bread is golden brown and the cheese is melted.
💡 Pro Tips
- ✓Grill at exactly 300-325°F because this temperature allows the cheese to melt completely (takes 3-4 minutes per side) while achieving golden-brown Maillard reactions without burning the bread.technique300-325°F
- ✓Salt your tomato slices and let them drain for 10 minutes on paper towels to remove excess moisture that would otherwise steam the bread and prevent proper browning.timing10 minutes
- ✓Use low-moisture mozzarella (45-52% moisture content) instead of fresh mozzarella because high moisture varieties release too much water and create soggy bread.ingredient45-52% moisture
- ✓Apply butter in a thin, even layer using a pastry brush because uneven butter distribution creates hot spots that burn at temperatures above 350°F.equipment
- ✓Add fresh basil leaves only in the final 30 seconds of cooking to prevent them from wilting completely and losing their bright flavor compounds (eugenol and linalool).timing30 seconds