Pesto Grilled Cheese Sandwiches

close up of cut side of two sandwiches stacked with cheese pulls and pesto showing.

5 from 2 votes

Pesto Grilled Cheese Sandwiches

Garlicky pesto, juicy tomatoes, and gooey melted Jack cheese join forces in this grilled sammy that is packed with flavor.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Snack

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 676kcal

Author: Jessica Fisher

Equipment

large skillet
air fryer

Ingredients

8 slices sourdough bread
¼ cup butter softened
¼ cup pesto
8 provolone cheese slices jack and mozzarella are tasty, too!
2 tomato chopped

US Customary - Metric

Instructions

To make it in a skillet

Heat a large skillet or griddle to medium high heat. Butter one side of each slice of bread.
Place a slice of bread, buttered side down in the hot skillet. Layer on 2 slices of cheese and chopped tomatoes.
Spread pesto on another slice of bread, the opposite side of the butter.
Place this slice, butter-side out, atop the cheese and tomatoes. The pesto will be facing the other fillings.
Cook on the hot griddle until the bread is crisp and toasty and the cheese is melted, flipping once. Remove from heat and serve immediately.

To make it in the air fryer

Preheat the air fryer to 370 degrees. Butter one side of each slice of bread. Place a slice of bread, buttered side down in the basket.
Layer on 2 slices of cheese and chopped tomatoes.
Top the sandwich(es) with a top slice of bread, pesto spread on the inside, butter on the outside.
Cook for 7 to 10 minutes, flipping once, until the cheese is melted and the bread is toasty. Serve immediately.

To make it in the panini press

Assemble the sandwich as directed above and place on the surface of a panini press.
Close the press and cook on medium high until the cheese is melted and the bread is toasted. Serve immediately.

Notes

Nutritional values are approximate and based on 1 sandwich. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

Variations - There are some great fillings you can add to this Pesto Grilled Cheese to make it a little more. Consider tucking in any of the following:

use a different kind of pesto: there's basil, of course, but you can also use tomato, artichoke, eggplant, or whatever other variety crosses your path.
sliced grilled chicken
turkey deli slices
sliced ham or prosciutto
julienned sun-dried tomatoes
shredded carrot
shredded spinach
feta cheese crumbles
goat cheese crumbles

Serving Suggestions: Grilled cheese sandwiches are so good served with soup or chili. You might also serve them with veggie dippers or a side salad.

Shop Your Kitchen: There are so many different variations you can make based on what you have. Get creative and use it up!

Turkey, Pepper Jack, tomato, and Avocado
Ham, Swiss, and Dijon Mustard
Brie and a slather of Fruit Jam
Turkey, Brie, and Red Onion
Pepperoni, mozzarella, marinara sauce

To Make a Meal Prep: I don’t recommend making grilled cheese as a meal prep as it just won’t have the same texture reheated.

Don't Freeze Extra for Later: I love freezing sandwiches to make into panini or grilled cheese. However, I don't recommend freezing them with the pesto and fresh tomatoes. This is best made fresh!

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or for best texture, the air fryer. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition