Spring Pea Pesto Grilled Cheese (Print page)

Crispy sourdough sandwiches with bright pea pesto, melted mozzarella, and fresh greens

# 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 or walnuts
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 - Optional: baby arugula or spinach leaves

# Directions:

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 cheese 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 fully melted.
04 - Slice each sandwich diagonally in half and serve warm while cheese is still melted.

# Expert Advice:

01 -
  • The pea pesto adds sweetness and freshness that cuts through rich cheese perfectly
  • It comes together in under 30 minutes but tastes like something from a fancy café
  • You can make extra pesto and keep it in the fridge for impromptu sandwiches all week
02 -
  • Do not overblend the pesto or it will become pasty and the vibrant green color may dull
  • Low and slow grilling prevents burning the bread before the cheese has time to melt
  • The pesto can be made three days ahead and stored in an airtight container with a layer of oil on top
03 -
  • Mayonnaise can be used instead of butter on the bread exterior for an even crispier, more golden crust
  • If your pesto tastes too bitter, add a pinch of sugar or a drizzle of honey to balance it
  • Place a weight like another heavy pan on top of the sandwiches while grilling for restaurant style pressing
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