Ingredients
- 4 slices sourdough bread
- 3 tbsp softened butter
- 1/4 cup basil pesto
- 8 oz fresh mozzarella, sliced
- 1/2 cup shredded provolone or fontina
- 2 tbsp grated Parmesan
- Tomato slices (optional)
Instructions
- Butter and pesto. Butter one side of each bread slice. Spread pesto generously on the unbuttered sides.
- Layer the cheese. On 2 slices (pesto-side up), layer fresh mozzarella, provolone, and Parmesan. Add tomato if using. Cap with the remaining bread, butter-side out.
- Griddle low and slow. Cook in a skillet over medium-low heat 3–4 minutes per side, pressing gently, until deep golden and the cheese is fully molten.
- Rest and slice. Rest 1 minute, slice diagonally, and serve immediately while the cheese pulls.
💡 Grilled cheese smarts
Medium-low heat is the whole game — high heat burns the bread before the mozzarella melts. A lid on the skillet for the first 2 minutes traps steam and guarantees a molten center. Fresh mozzarella plus a drier cheese (provolone) gives you both the pull and the flavor.
Common questions
Can I use store-bought pesto?
Absolutely — a good refrigerated pesto is perfect here. Homemade is great if you have basil to use up.
What’s the best cheese combo?
Fresh mozzarella for the pull plus provolone or fontina for flavor. Avoid pre-shredded cheese — it melts poorly.
Can I add tomato?
Yes — thin slices, patted dry, layered between the cheeses. They add lovely acidity.
How do I get extra-crispy bread?
Spread a thin layer of mayo instead of butter on the outside — it browns even more evenly and crisps beautifully.
Love this recipe?
Save it to your "Healthy Lunch Ideas" board so the ultimate grilled cheese is always 15 minutes away.
📌 Pin it for later