Pesto and Mozzarella Grilled Cheese Sandwich, also known as “The Special” is a family favorite. Homemade basil pesto, sliced fresh mozzarella sandwiched between buttery, golden brown sourdough. Serves 2 but can easily be made for 1 or for more.
Pesto + mozzarella = delicious!
This is not anything new. However, homemade basil pesto plus fresh mozzarella sandwiched between buttery golden brown sourdough is incredible.
I first made this 12+ years ago while my best friend and her son were over hanging out with me and the girls. While we were sitting at the table devouring our sandwiches, I casually mentioned the sandwich needing a name. Vito looked at me and said ever so nonchalantly “how about The Special?” And from that moment that is what we call it. I think it fits because it’s pretty darn special alright.
So here’s to Vito for coming up with a perfect name for this awesome grilled cheese!
To Make This Pesto and Mozzarella Grilled Cheese Sandwich You Will Need:
- sourdough bread – Sliced Italian bread can also be used.
- butter – Salted butter is best for making grilled cheese.
- basil pesto – Homemade or store-bought can be used.
- fresh mozzarella – Regular shredded or sliced mozzarella cheese can also be used.
Spoon 1 tablespoon of basil pesto onto the inside of 4 slices of sourdough bread.
Thinly spread the pesto in an even layer using the back of your spoon.
Thinly slice up your fresh mozzarella or use pre-sliced if you like it extra cheesy (this is me). Depending on the size of your bread, top one side of the pesto-slathered bread with 2 to 3 slices of cheese. You may have some left over mozzarella but that is meant for snacking on!
Top with the second slice of pesto sourdough.
Melt 1-1/2 tablespoons salted butter in a skillet or griddle over medium to medium-low heat.
Once the butter has melted, place the sandwiches into the pan and cover with a lid. This will trap the steam and help melt the cheese faster.
Once the underneath is golden to your preference (obviously I like it a deep golden color on the verge of being slightly burnt). Add the remaining 1-1/2 tablespoons of butter, once melted (should take seconds), carefully flip the sandwiches.
Use a serrated knife to cut in half.
Serve immediately!
This sandwich is even more delicious when you add sliced tomato as well!
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Enjoy! And if you give this Grilled Pesto and Mozzarella Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Pesto and Mozzarella Grilled Cheese Sandwich
Ingredients
- 4 slices sourdough bread, (I like Izzio brand)
- 4 tablespoons basil pesto, or use your favorite
- 3 tablespoons salted butter, or more if needed
- 4 slices fresh mozzarella cheese, or more to taste
Instructions
- Spoon 1 tablespoon of basil pesto onto the inside of each of the slices of sourdough. Thinly spread the pesto in an even layer using the back of your spoon.
- Thinly slice up your fresh mozzarella or use pre-sliced if you like it extra cheesy (this is me). Depending on the size of your bread, top one side of the pesto-slathered bread with 2 to 3 slices of cheese.
- Top with the second slice of pesto sourdough.
- Melt 1½ tablespoons salted butter in a skillet or griddle over medium-low heat.
- Once the butter has melted, place the sandwiches into the pan and cover with a lid. This will trap the steam and help melt the cheese faster.
- Once the underneath is golden to your preference add the remaining 1½ tablespoons of butter. Once melted (should take seconds), carefully flip the sandwiches.
- Cut in half and serve immediately.
Notes
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This looks FANTASTIC. This is going on my To Be Cooked list for sure.
Awe! Very Very yummy. You do make the best grilled cheese sandwich…love the variations.
oh wow, want!
Pesto + fresh Mozzarella = Heaven. A great pairing. Your grilled cheese has the perfect coloring on it. I am uber jealous! Looks fantastic. All of your photos are great.
P.S. One must always munch on cheese while making a grilled cheese sandwich. I think it is a rule! 🙂
Your Special looks wonderful. When I make grilled cheese sandwiches, I sprinkle garlic powder over the butter side of the bread before grilling – Wonderful!
I just made this, and served it for lunch with some Tomato Basil soup…. YUM!! Both my hubby and I loved it! 🙂
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The Best!