Spring Pea Pesto Grilled Cheese (Printer-friendly)

Vibrant grilled cheese featuring bright pea and basil pesto layered with melty mozzarella between golden, crisp sourdough slices.

# Ingredient List:

→ 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

# How-To Steps:

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 thin layer of softened butter on one side of each bread slice. Place two slices buttered side down. Spread 2 tablespoons pesto on each slice. Distribute mozzarella evenly and add arugula or spinach if desired. Top with remaining bread slices, buttered side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
04 - Remove from heat, slice diagonally in half, and serve immediately while warm.

# Expert Advice:

01 -
  • The pesto comes together in minutes and keeps for days in your fridge
  • Something about the bright green spread against golden bread makes people genuinely excited about lunch
  • Its one of those vegetarian sandwiches that doesnt feel like its missing anything at all
02 -
  • Don't overprocess the pesto into a completely smooth paste, a little texture makes it feel more homemade
  • Medium-low heat is your friend here, high heat burns the bread before the cheese has time to melt
  • The pesto makes enough for several sandwiches, so save the extra for pasta or as a dip
03 -
  • Let your assembled sandwiches sit for about five minutes before grilling, this helps the bread hold up better
  • Use a kitchen weight or press another heavy pan on top while cooking for restaurant style even melting
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