Spring Pea Pesto Grilled Cheese (Print Version)

Bright pea and basil pesto meets melty mozzarella between golden sourdough slices for a perfect spring twist on a classic favorite.

# What You Need:

→ 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 or walnuts
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

→ Sandwich Assembly

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

# 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 while maintaining some texture. Taste and adjust seasoning as needed.
02 - Spread a thin layer of softened butter on one side of each bread slice. Place two slices buttered side down on a clean surface. Spread 2 tablespoons of pea pesto on each slice. Top evenly with mozzarella cheese and arugula or spinach if using. Cover with remaining bread slices, buttered side up.
03 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread achieves golden brown color and cheese is completely melted.
04 - Remove from heat and slice each sandwich diagonally in half. Serve immediately while hot and cheese remains melted.

# Expert Tips:

01 -
  • The way the sweet, bright pesto cuts through rich, melty cheese is absolute perfection
  • It comes together in under 30 minutes but tastes like something from a fancy café
  • You can make extra pesto and keep it in the fridge for instant sandwich upgrades all week
02 -
  • Don't overblend the pesto or it can turn bitter, just pulse until it comes together
  • Medium heat is your friend here, too high and the bread will burn before the cheese melts
  • Letting the sandwiches rest for just 30 seconds after grilling helps the cheese set slightly so it doesn't all ooze out when you cut them
03 -
  • Room temperature ingredients help the pesto emulsify better, so take the cheese and butter out about 20 minutes before you start
  • Grating the Parmesan yourself rather than buying pre grated makes a huge difference in how smoothly it incorporates
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