Spring Pea Pesto Grilled Cheese (Printable)

Bright pea and basil pesto meets melty mozzarella between golden sourdough slices for the ultimate spring comfort food.

# 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

→ 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 - Optional: baby arugula or spinach leaves

# Step-by-Step Guide:

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 while maintaining some texture. Taste and adjust seasoning as needed.
02 - Butter one side of each bread slice. Place two slices butter-side down on work surface. Spread 2 tablespoons pesto on each slice. Distribute mozzarella evenly and add arugula if desired. Top with remaining bread slices, butter-side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook 3-4 minutes per side, applying gentle pressure. Flip once when bread achieves golden color and cheese begins melting. Cook second side until bread is evenly golden and cheese is fully melted.
04 - Remove from heat and slice each sandwich diagonally in half. Serve immediately while cheese remains hot and bread stays crisp.

# Expert Suggestions:

01 -
  • The pesto keeps in the fridge for days, so you can upgrade sandwiches, pasta, or even scrambled eggs all week long
  • Something about the sweet peas cuts through the rich cheese so you never feel like you ate something too heavy
02 -
  • Do not over blend the pesto or it will turn into a smooth puree instead of keeping that nice texture
  • Medium heat is your friend here, going too hot will burn the bread before the cheese melts
03 -
  • Grating your own Parmesan makes a huge difference compared to pre grated cheese
  • Letting the assembled sandwiches sit for two minutes before grilling helps the bread stay crisp longer
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