Spring Pea Pesto Grilled Cheese (Print View)

Vibrant grilled cheese featuring bright pea-basil pesto, melty mozzarella, and golden crispy sourdough. Ready in 25 minutes.

# Components:

→ Spring Pea Pesto

01 - 1 cup fresh or thawed frozen peas
02 - 1/2 cup fresh basil leaves
03 - 1 small garlic clove
04 - 2 tablespoons grated Parmesan cheese
05 - 2 tablespoons toasted pine nuts
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ Sandwiches

11 - 4 slices sourdough bread
12 - 2 tablespoons unsalted butter, softened
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup spring pea pesto
15 - Baby arugula or spinach leaves, optional

# Directions:

01 - Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth with slight texture remaining. Taste and adjust seasoning as needed.
02 - Spread softened butter on one side of each bread slice. Place two slices buttered side down on work surface. Spread 2 tablespoons pesto on each slice. Top evenly with mozzarella cheese and arugula or spinach if desired. Cover with remaining bread slices, buttered side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
04 - Slice sandwiches in half and serve immediately while warm.

# Expert Advice:

01 -
  • The pesto stays vibrant and fresh tasting even after grilling, bringing a pop of spring to every bite.
  • It comes together in under half an hour, making it perfect for lunch or a light dinner when youre craving something comforting but bright.
  • The combination of creamy mozzarella and herby pesto feels indulgent without being heavy.
  • You can make extra pesto and keep it in the fridge for pasta, crackers, or another round of sandwiches later in the week.
02 -
  • Dont skip toasting the nuts, I forgot once and the pesto tasted flat and one dimensional.
  • If your pesto looks too thick, add a teaspoon of water or olive oil at a time until it spreads easily but isnt runny.
  • Use medium heat for grilling, high heat will burn the bread before the cheese melts and leave you with a sad, unmelted center.
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt evenly and the bread crisp up without compacting the filling.
03 -
  • Let the butter soften at room temperature instead of microwaving it, this way it spreads evenly without tearing the bread.
  • If your pesto tastes a little bitter, add an extra squeeze of lemon juice or a tiny pinch of sugar to balance it out.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread an incredibly crispy, golden crust.
  • Resist the urge to flip the sandwich too early, let it cook undisturbed until the bottom is deeply golden for the best texture.
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