Spring Pea Pesto Grilled Cheese (Printable Version)

Golden sourdough layered with vibrant pea-basil pesto and melted mozzarella creates this satisfying spring sandwich.

# 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
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 retaining some texture. Taste and adjust seasoning as needed.
02 - Spread softened butter evenly on one side of each bread slice. Place two slices butter-side down on work surface. Spread 2 tablespoons pesto on each slice. Distribute mozzarella evenly over pesto, adding arugula if desired. Top with remaining bread slices, butter-side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook 3-4 minutes per side, pressing gently with spatula, until bread achieves golden-brown color and cheese melts completely.
04 - Remove from heat and slice each sandwich diagonally in half. Serve immediately while cheese remains warm and gooey.

# Expert Advice:

01 -
  • The pesto comes together in under five minutes and keeps for days, meaning you're halfway to an incredible lunch before you even start thinking about bread
  • That moment when you bite through crisp sourdough into warm, melty cheese and bright, herbaceous pesto is the kind of comfort that makes even gray days feel better
02 -
  • Dont go crazy with the garlic in the pesto, raw garlic gets stronger as it sits and can overpower the delicate pea flavor
  • Medium heat is your friend here, too high and you'll burn the bread before the cheese has time to melt properly
03 -
  • Let your butter soften at room temperature for at least 30 minutes before starting, cold butter tears the bread and makes for patchy browning
  • Weight your sandwiches down with a heavy pan or bacon press while grilling for restaurant-style even melting and extra crisp exterior
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