grilled cheese sandwich with tomato soup

Pesto Grilled Cheese

You’ve probably eaten many grilled cheese sandwiches in your life, but have you made one using pesto and gouda? Combine this sandwich with my Fire Roasted Tomato Soup, and you’ll be hanging out in comfort-food heaven.

There’s nothing else in this world that can calm the waters like a grilled cheese sandwich. Had a bad day? Make grilled cheese. Had a great day? Make grilled cheese. Either way, just make it. But, take my word for it…you gotta make it like this.

Start out with really good sourdough bread. I like to buy a loaf and cut it myself. That way, I can adjust the width of the slices. Spread slices with mayonnaise, then add a swipe of basil pesto…which is basically Italian nectar. 🙂

Layer slices of the bread with two kinds of cheese. I like to use White American slices and Gouda shreds. Both of these cheeses are destined to melt into a golden swirl of goodness. Yum city!

Close the sandwiches and grill with butter in a cast iron skillet. The heat of the skillet will create the perfect toasty goodness on the outside, and melt the cheese to divine yumminess on the inside.

So, what makes this sandwich different from the rest? It’s the hint of pesto that takes it to another dimension. 🙂 Go ahead. Give it a whirl! I promise you’ll be making this sandwich every time you get that cheesy craving.

Print
grilled cheese sandwich with tomato soup

Pesto Grilled Cheese


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 sandwiches 1x

Description

You’ve eaten grilled cheese sandwiches before, but have you ever made one with basil pesto and gouda?  Now, we’re talking!


Scale

Ingredients

  • 4 slices sourdough bread
  • 2 Tbsp. mayonnaise (I use Duke’s)
  • 1 Tbsp. basil pesto
  • 4 slices white American cheese
  • 8 oz. Gouda cheese, shredded
  • 2 Tbsp. butter, softened 

Instructions

  1. Spread 4 slices of bread with mayonnaise and a swipe of pesto.
  2. Working with 2 slices of bread, pile half of the cheeses on each slice.
  3. Close the sandwiches with the other 2 slices.  Press sandwich firmly.
  4. Spread one side of each sandwich with butter.
  5. Place sandwiches in preheated cast iron skillet with the buttered sides down.
  6. Grill on medium low heat until bread turns golden brown. (about 5 minutes per side)
  7. Spread the tops of both sandwiches with more butter and flip over to grill the other sides.
  8. Grill until the cheese is melted.

Notes

Keep the heat low so it won’t burn the bread.

Serve with a piping hot bowl of Fire Roasted Tomato Soup.

  • Category: Sandwiches
  • Method: Skillet

Keywords: grilled cheese, gouda, pesto, sourdough

If you like this recipe, be sure to subscribe to my NEWSLETTER so you’ll never miss a thing! Plus…check out my best dishes each week on Meal Plan Monday and The Weekend Potluck.

4 Comments

  1. When is lunch being served? Sign me up.

  2. dorrisey

    Oh, looks so good. I’ve used grilled cheese and tomato soup as my comfort food all my life. It is easy and hits the spot. This should still provide comfort with a little zip. My life could use that. Thanks Debi

Leave a Comment

Your email address will not be published. Required fields are marked *

*