Spring Pea Pesto Grilled Cheese (Printable)

Crisp sourdough meets bright pea basil pesto and melty mozzarella for a perfect spring sandwich.

# What You’ll 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 - Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth while retaining some texture. Season to taste.
02 - Butter one side of each bread slice. Place two slices butter-side down. Spread 2 tablespoons pesto on each, layer with mozzarella, and add arugula if desired. Top with remaining bread slices, butter-side up.
03 - Heat skillet or griddle over medium heat. Cook sandwiches 3-4 minutes per side, pressing gently, until bread turns golden brown and cheese melts completely.
04 - Slice each sandwich diagonally and serve immediately while warm and crispy.

# Expert Advice:

01 -
  • The pea pesto adds a springy brightness that cuts through the rich, melty cheese perfectly
  • It comes together in under 30 minutes but tastes like something from a fancy cafe
02 -
  • Do not over blend the pesto or it will become too smooth and lose its lovely texture
  • Keep the heat at medium or lower so the bread can crisp up without burning before the cheese melts
03 -
  • If your pesto seems too thick, add another splash of olive oil until it reaches a spreadable consistency
  • For extra crispy bread, try using a mix of butter and mayonnaise on the outside of the sandwich
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