Pesto Grilled Cheese Sandwich

The garden is almost set for the summer.  I added the eggplants and the rest of the tomatoes.  All that is left to plant are the sweet potatoes and butternut squash.  Just hoping we do not get a freak frost tonight.

garden update 5-11

Garden Update

The greens have loved the cool weather, they are growing nicely.  In this pic are the spinach, kale, various lettuce, collard greens, and swiss chard. You can also seethe garlic, strawberries, kohlrabi, eggplants and celery.

garden update 5-11a

The Food

On another of our nights alone, I decided that instead of fighting Cam’s grilled cheese obsession, I would join him and make my favorite grilled cheese sandwich – Pesto Grilled Cheese.

Pesto Grilled Cheese 5

I first had a pesto grilled cheese sandwich while wandering around Nova Scotia in 1997.  It was so tasty, unlike any cheese sandwich I ever had before.  They used Asiago along with Mozzarella and some other cheese I can no longer remember.  I remember the Asiago, because it was the first time I ate that as well.

Since I first began making pesto, I have made various versions of this sandwich.  This one uses Balsamic BellaVitano, a truly delicious Wisconsin cheese I recently discovered. I included Mozzarella for texture, and my staple for all good grilled cheese sandwiches, Muenster.

Pesto Grilled Cheese 2

Play with ingredients, vary the cheeses and their amounts, the type of pesto or the bread.  But most of all, enjoy it!

Pesto Grilled Cheese Sandwich

2 slices good bread (I used pumpernickel from the Frankfurt Bakery)

1 slice Muenster cheese

2 oz grated Mozzarella

1 oz grated Balsamic BellaVitano, Asiago, or other flavorful, italian-style cheese cheese


Tomato sliced or chopped, depending upon the type of tomato

Unsalted butter


Spread the pesto on both slices of bread.

Pesto Grilled Cheese 1

Layer the cheeses on top of the pesto on one slice.

Pesto Grilled Cheese 3

Top with tomato.

Pesto Grilled Cheese 4

Press the other slice of bread on top, pesto side down. Spread a think layer of butter on top of the sandwich.

Heat a panini press, or if you are like me and do not have one, heat a flat pan over medium or medium-low heat.  Place the sandwich, butter side down, on the pan and, using a second pan, press down on the sandwich and cook until browned (about 2 – 3 minutes).

Spread butter on the top of the sandwich (optional) and flip.  Press down again and cook another 2 – 3 minutes, until the bottom is browned.

Serve and enjoy!

Pesto Grilled Cheese 5

Makes 1 sandwich.


4 Comments Add yours

  1. rachelocal says:

    Your garden is coming along so nicely! Well done. Mine is tiny in every way right now, but things ARE growing.

    Now I’m going to make grilled cheese today! Nothing better than a tomato on a grilled cheese. I’ve never tried pesto before. Sounds so so good!


    1. Did you try adding pesto? I think it would also be great with a sun-dried tomato pesto – ooh, maybe a future post!

      Good luck with your garden! It is so much fun watching it grow.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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