There is something universally comforting about a grilled cheese sandwich – crisp bread, gooey filling, and that irresistible golden crust. Yet even the simplest dishes deserve a little refinement, and this pesto grilled cheese does exactly that. With just a handful of carefully chosen ingredients, it transforms an everyday lunch into something that feels truly special.
What makes this sandwich stand out is the pairing of cheeses. Havarti melts into a silky, buttery layer that feels indulgent, while provolone brings a gentle sharpness that balances it beautifully. Together they create a texture and flavor combination that feels both satisfying and elegant. The addition of fresh tomato slices adds brightness and juiciness, lifting the richness of the cheese and ensuring every bite feels complete.
The pesto is what ties everything together. Using a fresh basil pesto brings a fragrant, herbaceous quality with subtle hints of garlic and nuttiness. It cuts through the richness of the melted cheese and adds a Mediterranean flair that elevates the sandwich beyond the ordinary. Choosing fresh pesto over the long-life jars makes all the difference, as the vibrant color and taste bring the whole dish to life.
Thick slices of sourdough brushed with olive oil create the perfect base. As they toast in the skillet, the bread turns golden and crisp while the interior softens around the filling, creating that irresistible contrast in every bite.
This is the kind of dish that feels indulgent yet remains wonderfully simple. Ready in under 30 minutes, it works just as well as a quick weeknight supper as it does for a leisurely weekend lunch. Serve it on its own, with a bowl of tomato soup, or even alongside a crisp green salad – whichever way you choose, it’s guaranteed to become a favorite.
Pesto Grilled Cheese
Equipment
- Skillet
- Sharp knife
Ingredients
- 4 slices provolone cheese
- 4 slices Havarti cheese
- 4 thickly cut slices sourdough bread
- 4 slices tomato
- 2 heaped tablespoons fresh pesto homemade or shop-bought is fine, but be sure to use fresh and not the shelf-stable type
- Olive oil
Instructions
- Brush the outside of the sourdough bread with the olive oil.
- Spread the pesto on the inside of the bread.
- Heat a skillet over a medium heat, then lay two slices of the bread oiled side down into the hot skillet.
- Lay the slices of provolone on top of the pesto on each slice of the bread, followed by the tomatoes, and finally the Havarti cheese.
- Top with the remaining slices of sourdough, pesto side down.
- Cook until the bread is golden and toasted and the cheeses are hot and melted.
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