Spring Pea Pesto Grilled Cheese (Print Version)

Vibrant grilled cheese featuring bright pea and basil pesto with melty mozzarella between golden, crisp sourdough slices.

# What You'll 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

→ Sandwich Assembly

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

# Directions:

01 - Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth with slight texture remaining. Taste and adjust seasonings as needed.
02 - Spread softened butter on one side of each bread slice. Place two slices butter-side down on work surface. Distribute 2 tablespoons pesto on each slice. Top with mozzarella cheese and optional greens. Cover with remaining bread slices, butter-side up.
03 - Heat skillet or griddle over medium heat. Place assembled sandwiches in pan and cook 3-4 minutes per side, applying gentle pressure with spatula, until bread achieves golden color and cheese melts completely.
04 - Transfer sandwiches to cutting board and slice diagonally in half. Serve immediately while warm.

# Expert Tips:

01 -
  • It turns a frozen bag of peas into something that tastes like pure spring sunshine
  • The pesto keeps beautifully in your fridge for impromptu fancy sandwiches all week
02 -
  • Medium heat is your friend, higher heat will burn the bread before the cheese melts
  • The pesto should be spreadable but not watery, add oil sparingly if needed
03 -
  • Let the assembled sandwiches sit for 5 minutes before grilling for better cheese melting
  • A cast iron skillet gives the most even and golden results
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