Pesto Butter Grilled Cheese Sandwiches Recipe
These Pesto Butter Grilled Cheese Sandwiches combine creamy, melty cheese with the vibrant, aromatic flavors of basil pesto, all grilled to a perfect golden brown. Using a blend of gouda, muenster, or Monterey Jack cheese inside crispy sourdough bread slathered with a savory pesto butter makes for a deliciously comforting and easy-to-make sandwich perfect for lunch or a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches (serves 2)
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
For the Pesto Butter
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon store-bought basil pesto, plus more for spreading
For the Sandwich
- 4-6 slices gouda, muenster, or Monterey Jack cheese
- 4 slices thick sliced bread (preferably sourdough)
Instructions
- Prepare the Pesto Butter: In a small bowl, combine 1 tablespoon of store-bought basil pesto with the softened unsalted butter. Mix thoroughly until well combined to create a flavorful pesto butter.
- Butter the Bread: Spread the prepared pesto butter evenly on one side of all four slices of bread, ensuring full coverage for maximum flavor and crispiness.
- Assemble the Sandwiches: Flip the bread slices so the buttered side is down. Spread an additional thin layer of plain basil pesto over the top side of each slice. Place 4-6 slices of cheese on two of the slices, then top with the remaining bread slices to form sandwiches, making sure the buttered sides are outward.
- Grill the Sandwiches: Heat a skillet over medium heat. Place the sandwiches in the skillet and cook until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip the sandwiches and cook the other side until equally golden and the cheese is melted, about another 3-4 minutes.
- Rest and Serve: Remove the grilled sandwiches from the skillet and transfer to a cutting board. Allow them to cool for 3 minutes to let the cheese set slightly, then slice in half and serve warm for the best experience.
Notes
- Use thick sliced sourdough bread for the best texture and flavor contrast.
- Any mild melting cheese such as gouda, muenster, or Monterey Jack works well.
- Adjust the amount of pesto to your taste; adding more inside or on top boosts basil flavor.
- Make sure the butter is at room temperature for easy spreading and even cooking.
- Cook over medium heat to avoid burning the bread while allowing the cheese to melt thoroughly.
- Let the sandwiches rest briefly before slicing to prevent cheese from oozing out excessively.
