Spring Pea Pesto Grilled Cheese (Printable Version)

Vibrant pea and basil pesto meets melted mozzarella on golden sourdough for a fresh spring twist on the classic.

# What You'll Need:

→ Spring Pea Pesto

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→ Sandwich Assembly

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# How to Prepare:

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 but still textured. Taste and adjust seasoning as needed.
02 - Spread a thin layer of butter on one side of each bread slice. Place two slices buttered side down on a clean surface. Spread 2 tablespoons of pesto on each. Top evenly with mozzarella and arugula 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 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
04 - Slice each sandwich in half diagonally and serve warm while cheese is still melted.

# Expert Suggestions:

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  • The way the bright, fresh pesto balances perfectly against melty, gooey cheese
  • How something so simple transforms ordinary grilled cheese into a restaurant-worthy sandwich
  • That gorgeous green layer peeking through golden bread makes every bite feel special
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  • Do not skip the lemon zest and juice, that acidity cuts through rich cheese in ways nothing else can
  • The pesto can be made days ahead and actually tastes better after flavors meld together
  • Low and slow cooking prevents burning while ensuring cheese melts completely
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  • Room temperature butter spreads more evenly without tearing your bread
  • A sprinkle of chili flakes in the pesto adds warmth that lingers pleasantly
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