As much as I adore fall, with not even a week left until the end of summer, I am finding myself wanting to hold on a little bit longer. Just a little more so that I have the chance to enjoy all the wonderful, deliciousness that summer has to offer. I’m not quite ready to say goodbye to the fresh berries, the sweet corn, the sweet tomatoes and of course, the basil. The basil mainly because of pesto. I adore pesto. I adore it on pizza, in pasta and on this Pesto Mozzarella Grilled Cheese.
Every once in a while I just need a good grilled cheese. One where the bread is crunchy and buttery and the cheese just oozes out as soon as you slice it. Simple, Mozzarella Grilled Cheese perfection.
That is exactly what this sandwich is.
First, I made my own pesto. SUPER easy guys. Basil, garlic, pine nuts, parmesan, crushed red pepper and olive oil. In a food processor and BAM pesto.
Next comes the mozzarella. For this I wanted to use fresh mozzarella. It’s the stuff you find in the deli either vacuum packed or in a container of water. If it’s in water just pat it dry. Trust me, you really want to use this stuff. It’s creamier and has so much more flavor than the other stuff.
Finally, I couldn’t just have buttered bread for this grilled cheese. No. No. No. I needed to do something a little different so I shredded some fresh Parmesan cheese and pressed the buttered bread into it. That way when it grilled up the outside was like this buttery, Parmesan crisp.
So lets run through this again, we’ve got the fresh pesto. The creamy, gooey melted mozzarella. The crunchy buttery bread. And the crisp, golden brown Parmesan.
Yeah. There’s no denying it. It’s kind of amazeballs.
And dip it in some tomato basil soup? Well then it’s just pure, unadulterated Pesto Mozzarella Grilled Cheese heaven.
Pesto Mozzarella Grilled CheesePrint Recipe
Pesto Mozzarella Grilled Cheese Ingredients:
- 8 slices crusty bread (such as Como)
- 2 - 3 tablespoons softened butter
- 1 cup freshly shredded parmesan
- 8 ounces fresh mozzarella cheese, sliced
- 2 cups packed fresh basil
- 2 cloves garlic, peeled
- 1/4 cup pine nuts
- 1/4 cup shredded Parmesan cheese
- pinch crushed red pepper
- 1/2 cup extra virgin olive oil
Prepare the pesto first by combining basil, garlic, pine nuts, Parmesan and crushed red pepper in a food processor. Pulse until basil is minced fine. With the food processor running, slowly drizzle in olive oil until emulsified. Set aside until ready to use.
To make a sandwich: Spread softened butter on one side of two slices of bread. Turn slices over and spread a generous amount of pesto on the other side. Place two slices of cheese on one slice of bread and top with the other slice, butter side out. Repeat with remaining ingredients until 4 sandwiches are made.
Place the shredded parmesan cheese on a plate. Press the the sandwiches, on both sides, into the Parmesan. Place the sandwiches in a pan. Cook over medium heat until the outside is golden and the cheese has melted. About 2 minutes per side. Transfer to a plate, cut in half and serve.