Spring Pea Pesto Grilled Cheese (Printable Version)

Crispy sourdough with bright pea basil pesto and melted mozzarella for a satisfying 25 minute meal.

# 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 if 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 spring pea pesto on each. Top evenly with mozzarella cheese and a handful of arugula or spinach if using. Cover with the 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 and cheese is melted.
04 - Slice each sandwich in half and serve warm while the cheese remains melted and gooey.

# Expert Suggestions:

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  • The pesto keeps bright green in the fridge for days, meaning Tuesdays lunch gets an upgrade
  • Mozzarella melts into that perfect stretch without overwhelming the delicate pea flavor
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  • Don't overblend the pesto or it will turn into a sad green mush instead of something with texture
  • Low and slow cooking prevents burning the bread before the cheese melts
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  • Grate the butter right onto the bread for the most even coverage
  • Let the assembled sandwiches sit for two minutes before grilling to help the cheese melt evenly
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