Best Grilled Cheese Sandwiches
Pesto Mozzarella Melt
Basil pesto, stretchy mozzarella, and crisp sourdough edges.
What you need
The easy way
- Butter the bread outsides and spread pesto inside.
- Layer mozzarella and dry tomato slices.
- Cook covered over medium-low heat until the first side is golden.
- Flip and cook until the cheese melts; rest briefly before cutting.
Use your senses. Times are guardrails. Look for color, texture, and doneness as you go. Refrigerate perishable leftovers promptly; reheat cooked leftovers to 165°F when applicable.
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