This pesto grilled cheese sandwich made on sourdough bread, with fresh tomato slices takes the grilled cheese sandwich to a whole new level!
As you have no doubt figured out, I like pesto. The rest of my family aren’t huge fans. And since I buy the big, honking jar from Costco, it lasts me awhile. So, I get creative with my use of it, slathering it on a goat cheese pizza, mixing it into macaroni and cheese, stirring it into pasta salad.
Sure, sometimes, I get efficient and freeze it in 1/2 cup portions so that I don’t have to eat it everyday for two weeks until it’s gone. But, that wouldn’t be this time.
And, yes, pesto is very easy to make yourself. But, since I have a very ungreen thumb these days, it’s better to just buy a jar and call it good.
This sandwich was fantastic! Sourdough bread, tomato slices, jack cheese, and a slathering of pesto. Oh me, oh my! Very, very yummy. Takes the grilled cheese sandwich to a whole new level.
And now that the pesto jar is empty…. well, I’ll have something else to talk about next week.
Best bread for a grilled cheese
What makes it a good cheap eat is that I try to use whatever bread I find on sale, so use what you have and like. Thicker bread will hold up better, however, than thinner sliced bread.
But for this grilled cheese, and our personal favorite, is sourdough bread! You can buy it, or try making your own sourdough bread!
Best cheese for grilled cheese
Just like the bread, whatever cheese you can find on sale or like is best. For this pesto grilled cheese sandwich we used pepper jack, but you could use American cheese, cheddar, even brie are also delicious options.
Use a combinations of cheese for an epic grilled cheese sandwich!
How to make this pesto grilled cheese sandwich
Heat a large skillet or griddle to medium high heat.
Butter one side of each slice of bread.
Prepare each sandwich with one slice of bread (butter side out), 1 tablespoon of pesto spread on the inside, 2 ounces of sliced cheese, sliced tomatoes to cover, and the other slice of bread (butter side out).
Cook on the hot griddle until the bread is cirsp and toasty and the cheese is melted, flipping once.
Remove from heat and serve immediately.
GRILLED CHEESE VARIATIONS
You can dress up your grilled cheese by varying the cheese or adding a spread, veggies, or meat. Consider the following combinations:
- Turkey, Pepper Jack, and Avocado Salsa
- Ham, Swiss, and Dijon Mustard
- Brie and a slather of Fruit Jam
- Turkey, Pesto, and Havarti
- Roasted Veggies and Cheddar Cheese
TOOLS NEEDED TO MAKE GRILLED CHEESE NIGHT EASY
While a regular fry pan or skillet works well for one or two sandwiches, it certainly slows down your cooking for a crowd. For ease of cooking, I make good use of two appliances:
The Electric Griddle – This is a necessary gadget at our house, enabling me to cook five grilled cheese sandwiches, eight pancakes, or a dozen chimichangas at one time. We also use it to cook homemade corn tortillas or quesadillas in an efficient manner. We store it atop our refrigerator and use it at least 1-2 times per week.
The Panini Press – I was a skeptic, but now, I’m a believer. The Panini Press saves so much time since I don’t have to stand and flip. This is a great feature when you’re filling sandwiches with goodies that might tumble out upon turning. I get two sandwiches toasting and set the timer for 4 minutes. Easy peasy. And no need for buttering the bread!
Pesto & Tomato Grilled Cheese Sandwiches
- 8 slices sourdough bread
- 1/4 cup butter softened
- 1/4 cup pesto
- 8 oz jack cheese (sliced)
- 2 tomato sliced
- Heat a large skillet or griddle to medium high heat.
- Butter one side of each slice of bread.
- Prepare each sandwich with one slice of bread (butter side out), 1 tablespoon of pesto spread on the inside, 2 ounces of sliced cheese, sliced tomatoes to cover, and the other slice of bread (butter side out).
- Cook on the hot griddle until the bread is cirsp and toasty and the cheese is melted, flipping once.
- Remove from heat and serve immediately.