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stacked pesto grilled cheese sandwich with tomatoes
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5 from 1 vote

Pesto Grilled Cheese

Take your grilled cheese to the next level with this Pesto Grilled Cheese. Gooey pepper jack cheese, fresh walnut basil pesto, juicy tomatoes spread on sourdough bread with garlic butter - the BEST grilled cheese sandwich you’ll ever have.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 8 people
Author: Shweta

Ingredients 

For the Sandwich

  • 1 sourdough loaf
  • 8-12 slices of pepper jack cheese
  • 4 roma or vine ripe tomatoes

Basil Walnut Pesto

  • 3 cups loosely packed basil leaves
  • 1 cup walnuts
  • 3 cloves garlic
  • 2 teaspoons nutritional yeast
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • cup extra virgin olive oil
  • 2-3 tablespoons water,, as needed

Garlic Butter

  • ½ cup butter,, softened at room temperature
  • 2-4 cloves of garlic,, grated
  • 1 teaspoon red pepper flakes
  • 1 teaspoon italian seasoning

Instructions

Make the Pesto

  • First toast your walnuts on the stove top (optional step but recommend for added flavor): In a skillet, toast on medium-high heat for about 5-7 minutes until a nutty aroma has released, while tossing occasionally (careful not to burn them, they brown quickly).
  • Add the walnuts to the food processor until slightly crumbled. Add the basil, garlic, nutritional yeast, lemon juice, and sea salt. Blend until it becomes a paste consistency. Scrape the sides and gradually add the olive oil until pesto becomes like a sauce.
  • Pesto should have some texture to it and is not completely smooth.

Make the Garlic Butter

  • In a medium bowl, take the softened butter and add the grated garlic, red pepper flakes, and Italian seasoning. Combine well.

Making the Sandwich

  • If your loaf is not precut, cut your sourdough into thick slices.
  • Spread the garlic butter on both sides of the bread. On both slices, spread the pesto evenly on one side. To one slice, add one slice of cheese, then add tomatoes. Optionally, you can end with a second slice of cheese and close the sandwich.
  • Close the sandwich maker and cook according to your panini press instructions (or until both sides are browned and cheese is melted).
  • If you don’t have a sandwich maker or panini press, you can use a skillet and cook the sandwich like a grilled cheese. Spread the butter on both sides of the bread and cook one side of the bread. Add pesto on the cooked side of both slices, layer the cheese and tomatoes to one slice and close the bread. Grill on medium low heat and cook both sides until the cheese melts.
  • Enjoy your sandwich warm!

Notes

Store unused pesto in an airtight jar in the fridge for up to one week with a layer of olive oil on top. Or freeze up to 6 months.
You can store the unused butter in an airtight container for up to 2 weeks. Soften before use.

Nutrition Info

Calories: 524kcal | Carbohydrates: 34g | Protein: 15g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 711mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1331IU | Vitamin C: 8mg | Calcium: 232mg | Iron: 3mg
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