Spring Pea Pesto Grilled Cheese (Printable)

Bright pea and basil pesto meets melty mozzarella on golden sourdough for an easy, vegetarian sandwich.

# 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
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

→ Sandwiches

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

# Steps:

01 - In a food processor, combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper. 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 spring pea pesto on each. Top evenly with mozzarella cheese and a handful of arugula or spinach 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 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
04 - Slice in half and serve warm immediately.

# Expert Advice:

01 -
  • The pesto keeps in your fridge for a week, making instant fancy sandwiches possible anytime
  • Something about the sweet peas and salty mozzarella together hits that perfect comfort food spot
02 -
  • Do not overprocess the pesto or it will become a smooth paste instead of having that nice texture
  • Medium heat is crucial, high heat burns the bread before the cheese melts
03 -
  • Room temperature ingredients melt more evenly
  • Let sandwiches rest for a minute before slicing so the cheese sets slightly
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