As far back as I can remember I loved the Oscars, so for Oscar Night I created a Gourmet Grilled Cheese that sneaks in a cinematic twist inspired by old-school gangsters.

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As far back as I can remember, I’ve always wanted to be a gangster loved the Oscars. I couldn’t tell you when I first watched them, but I don’t recall ever missing a ceremony.

Oscar Night is my fav… I make a thing of it, pairing glitz with grub. My Pesto Mozzarella obsession started when I discovered how basil pesto and fresh mozzarella can feel like edible confetti.

It’s bold not precious, a little sloppy, but it always reads like a tiny Gourmet Grilled Cheese moment worth pausing for. If you like surprises this might be your dish.

Ingredients

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Sourdough bread: Chewy, yeasty, provides carbs and small amount fiber, it’s great toasted.
Basil pesto: Herbaceous, oily, gives flavor fat and vitamin K, pretty salty sometimes.
Fresh mozzarella: Mild, creamy, good protein and calcium, melts soft and gooey.
Unsalted butter or mayo: Adds crispness and fat, helps browning, makes it richer.
Parmesan: Sharp, salty, small protein boost, adds nutty umami finishing touch.
Tomato: Juicy, brings acidity, vitamin C and fiber, balances all that richness.
Fresh basil: Bright herb, adds aroma and freshness, almost no calories but big flavor.

Ingredient Quantities

2 slices sourdough or country bread, thick cut

3 tablespoons basil pesto (store bought or homemade, use more if you like)

4 ounces fresh mozzarella, thinly sliced or about 1 cup shredded

1 tablespoon unsalted butter, softened

1 teaspoon extra virgin olive oil (for the pan, optional)

2 tablespoons grated Parmesan cheese, optional but tasty

1 small ripe tomato, thinly sliced, optional

Handful fresh basil leaves, optional

Pinch kosher salt and freshly ground black pepper

1 tablespoon mayonnaise, optional substitute for butter to get extra crisp

How to Make this

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1. Spread the 1 tablespoon softened butter on the outside of each bread slice or, if you want extra crisp, spread mayonnaise instead on the outside; on the inside of the slices spread the 3 tablespoons basil pesto evenly.

2. On one pesto coated slice layer the 4 ounces fresh mozzarella (shred it if you want it to melt faster), then add the thin tomato slices, a pinch of kosher salt and some freshly ground black pepper.

3. Tuck a handful of fresh basil leaves over the tomato, then sprinkle the 2 tablespoons grated Parmesan on top of the cheese so it browns a little while cooking.

4. Close the sandwich and press it lightly with your hand so the layers stick together, this helps even melting later.

5. Heat a nonstick or cast iron skillet over medium low and add the 1 teaspoon extra virgin olive oil if your pan sticks easily; wipe it around so it’s just a thin film.

6. Put the sandwich in the pan with the buttered or mayo side down, press gently with a spatula or set a heavy lid or another pan on top to help it toast and melt; cook for about 3 to 4 minutes until golden and crisp.

7. Flip carefully and cook the other side about 3 to 4 minutes until golden and the cheese is gooey; if the cheese isnt fully melted, cover the pan for 1 to 2 minutes or lower the heat and give it a bit more time.

8. Remove the grilled cheese, let it rest for a minute so it sets, slice in half and serve right away; tip ok: use shredded mozzarella, day old sourdough for better crunch, or a panini press if you have one for a faster even press.

Equipment Needed

1. Nonstick or cast iron skillet (about 10 in)
2. Metal or heatproof spatula for pressing and flipping
3. Butter knife or small spreader for the butter/mayo and pesto
4. Chef’s knife and cutting board for slicing tomato and cheese
5. Box grater or fine grater for shredding mozzarella or grating Parmesan
6. Measuring spoons (tablespoon and teaspoon)
7. Plate or extra cutting board to rest and slice the sandwich
8. Lid, heavy pan or panini press to press while cooking, if you got one

FAQ

Q: Can I use shredded mozzarella instead of slices? A: Yes, shredded melts faster and gives a more even gooey texture, but sliced mozzarella works great too if it’s thin.

Q: Is store bought pesto ok to use? A: Totally fine, store bought pesto tastes great and saves time. If it’s a bit thick warm it slightly so it spreads easier.

Q: What’s better butter or mayo on the outside of the bread? A: Both work. Butter gives classic buttery flavor, mayo makes an extra crisp, golden crust. Use whichever you like better.

Q: How do I stop the sandwich from getting soggy from the tomato? A: Pat the tomato slices dry before assembling, or use fewer slices. Thick ripe tomatoes are juicier so be careful.

Q: Can I make this vegan or dairy free? A: Yes swap mozzarella for a vegan meltable cheese and use a dairy free butter or mayo. Flavor will be different but still tasty.

Q: How do I know when it’s done? A: The bread should be deep golden and crisp and the cheese should be melted. If the bread is browning too fast turn down the heat and cover the pan to finish melting the cheese.

Pesto Mozzarella Grilled Cheese Recipe Substitutions and Variations

Bread: swap the sourdough/country for ciabatta, focaccia, or a thick-cut whole wheat, they toast great and hold the cheesy filling.
Pesto: try sun-dried tomato pesto, roasted red pepper spread, or an arugula-walnut pesto for a peppery, tangy twist.
Mozzarella: use provolone, fontina, or shredded low-moisture mozzarella instead, provolone and fontina melt really nice.
Butter/mayo: replace softened butter or mayo with olive oil, ghee, or a garlic-herb butter for extra crisp and flavor.

Pro Tips

– Let the bread dry out a bit first, especially if it is very fresh. Day old bread or slices left on the counter for 30 minutes crisp way better, otherwise the tomato and pesto can make it soggy.

– Keep the heat low and give the cheese time, dont crank the flame to get color fast or the outside will burn before the inside melts. Pressing gently with a spatula or a weighted lid helps the layers contact and melt evenly.

– Tweak the cheese blend for gooeyness and less oil. Shred mozzarella and mix in a little grated Parmesan or a tablespoon of cream cheese or mascarpone, it makes the melt richer and prevents greasy puddles.

– Dry your tomato slices and treat the basil smart. Pat tomato with a paper towel and lightly salt them so they release less juice, and either tuck basil inside sparingly or add fresh leaves right after cooking so they stay bright and not wilted.

Pesto Mozzarella Grilled Cheese Recipe

Recipe by Nicky Smith

0.0 from 0 votes

As far back as I can remember I loved the Oscars, so for Oscar Night I created a Gourmet Grilled Cheese that sneaks in a cinematic twist inspired by old-school gangsters.

Servings

servings

Calories

1005

kcal

Equipment: 1. Nonstick or cast iron skillet (about 10 in)
2. Metal or heatproof spatula for pressing and flipping
3. Butter knife or small spreader for the butter/mayo and pesto
4. Chef’s knife and cutting board for slicing tomato and cheese
5. Box grater or fine grater for shredding mozzarella or grating Parmesan
6. Measuring spoons (tablespoon and teaspoon)
7. Plate or extra cutting board to rest and slice the sandwich
8. Lid, heavy pan or panini press to press while cooking, if you got one

Ingredients

2 slices sourdough or country bread, thick cut
3 tablespoons basil pesto (store bought or homemade, use more if you like)
4 ounces fresh mozzarella, thinly sliced or about 1 cup shredded
1 tablespoon unsalted butter, softened
1 teaspoon extra virgin olive oil (for the pan, optional)
2 tablespoons grated Parmesan cheese, optional but tasty
1 small ripe tomato, thinly sliced, optional
Handful fresh basil leaves, optional
Pinch kosher salt and freshly ground black pepper
1 tablespoon mayonnaise, optional substitute for butter to get extra crisp

Directions

Spread the 1 tablespoon softened butter on the outside of each bread slice or, if you want extra crisp, spread mayonnaise instead on the outside; on the inside of the slices spread the 3 tablespoons basil pesto evenly.
On one pesto coated slice layer the 4 ounces fresh mozzarella (shred it if you want it to melt faster), then add the thin tomato slices, a pinch of kosher salt and some freshly ground black pepper.
Tuck a handful of fresh basil leaves over the tomato, then sprinkle the 2 tablespoons grated Parmesan on top of the cheese so it browns a little while cooking.
Close the sandwich and press it lightly with your hand so the layers stick together, this helps even melting later.
Heat a nonstick or cast iron skillet over medium low and add the 1 teaspoon extra virgin olive oil if your pan sticks easily; wipe it around so it’s just a thin film.
Put the sandwich in the pan with the buttered or mayo side down, press gently with a spatula or set a heavy lid or another pan on top to help it toast and melt; cook for about 3 to 4 minutes until golden and crisp.
Flip carefully and cook the other side about 3 to 4 minutes until golden and the cheese is gooey; if the cheese isnt fully melted, cover the pan for 1 to 2 minutes or lower the heat and give it a bit more time.
Remove the grilled cheese, let it rest for a minute so it sets, slice in half and serve right away; tip ok: use shredded mozzarella, day old sourdough for better crunch, or a panini press if you have one for a faster even press.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.