Spring Pea Pesto Grilled Cheese (Printable View)

Bright pea and basil pesto layered with melty mozzarella between crispy sourdough slices. A fresh spring take on a classic comfort 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
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 - Baby arugula or spinach leaves, optional

# How To Make It:

01 - In a food processor, combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper. Pulse until mostly smooth with slight texture remaining. Taste and adjust seasoning as needed.
02 - Spread a thin layer of softened 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 slice. Top evenly with mozzarella cheese and arugula or spinach if desired. Cover with remaining bread slices, buttered side up.
03 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
04 - Remove from heat, slice each sandwich in half, and serve immediately while warm.

# Expert Tips:

01 -
  • The pesto freezes beautifully, so you can have spring sandwiches in the dead of winter
  • Something magical happens when sweet peas meet melty mozzarella and crusty bread
  • Ready in 25 minutes but tastes like something from a fancy cafe
02 -
  • Do not over blend the pesto or it will become bitter from the basil
  • Low and slow is better than high heat which burns the bread before the cheese melts
  • The pesto keeps in the fridge for a week or frozen for months
03 -
  • Make a double batch of pesto and freeze half in ice cube trays
  • Grate your own Parmesan for the smoothest texture
  • Let the finished sandwich rest for one minute before cutting
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