Spring Pea Pesto Grilled Cheese (Printable Version)

A vibrant, spring-inspired sandwich featuring bright pea and basil pesto layered with melty mozzarella on golden sourdough.

# 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
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 Make It:

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 softened butter thinly on one side of each bread slice. Place two slices buttered-side down on work surface. Spread 2 tablespoons pesto on each slice, top with mozzarella cheese and optional greens. Cover 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 and cheese is melted.
04 - Transfer sandwiches to cutting board, slice diagonally in half, and serve immediately while warm.

# Expert Advice:

01 -
  • The pesto is bright and sweet in a way that feels totally different from basil alone.
  • It comes together in under half an hour, which means you can make it on a whim.
  • The sourdough gets perfectly crisp while the mozzarella melts into every corner.
  • Its a grown up grilled cheese that still feels comforting and familiar.
02 -
  • Dont skip toasting the pine nuts, raw ones taste almost bland compared to toasted.
  • If your pesto looks too thick, add olive oil one teaspoon at a time until it spreads easily.
  • Medium heat is your friend here, too high and the bread burns before the cheese melts.
  • Let the sandwich rest for thirty seconds after grilling so the cheese sets just a bit and doesnt all slide out.
03 -
  • Press the sandwich gently with the spatula while grilling to help the cheese melt faster without burning the bread.
  • Make a double batch of pesto and freeze half in an ice cube tray, then pop out a cube whenever you need a quick flavor boost.
  • If your skillet is big enough, cook both sandwiches at once so they finish at the same time and you can eat together.
Go Back