Pesto Grilled Cheese Sandwich with Tomatoes Recipe
This Pesto Grilled Cheese sandwich combines the rich flavors of homemade basil walnut pesto, creamy pepper jack cheese, and juicy fresh tomatoes spread on garlic buttered sourdough bread. Toasted walnuts add a depth of flavor to the vibrant pesto, while the garlic butter and Italian seasoning add savory notes. Perfectly grilled in a panini press or skillet, this sandwich offers a satisfying, melty treat in just 20 minutes, ideal for a quick lunch or comfort food craving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Sandwich
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pesto
- 3 cups loosely packed basil leaves
- 1 cup walnuts
- 3 cloves garlic
- 2 teaspoons nutritional yeast
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- ⅓ cup extra virgin olive oil
- 2–3 tablespoons water, as needed
Sandwich
- 1 sourdough loaf
- 8–12 slices pepper jack cheese
- 4 roma or vine ripe tomatoes
Garlic Butter
- ½ cup butter, softened at room temperature
- 2–4 cloves garlic, grated
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
Instructions
- Toast the walnuts: In a skillet over medium-high heat, toast the walnuts for 5-7 minutes, tossing occasionally until a nutty aroma develops and they turn lightly browned, being careful not to burn them.
- Make the pesto: Add the toasted walnuts to a food processor and slightly crumble them. Add basil leaves, garlic, nutritional yeast, lemon juice, and sea salt. Blend until the mixture forms a paste. Scrape down the sides and add olive oil gradually while blending until the pesto reaches a sauce-like consistency but retains some texture.
- Prepare the garlic butter: In a medium bowl, combine the softened butter with grated garlic, red pepper flakes, and Italian seasoning. Mix thoroughly to blend the flavors.
- Prepare the bread: Slice the sourdough loaf into thick slices if not pre-cut.
- Assemble the sandwich: Spread garlic butter on both sides of two bread slices. On one side of each slice, evenly spread pesto. On one slice, layer a slice of pepper jack cheese, then add tomato slices. Optionally, add a second cheese slice on top, then close the sandwich.
- Grill the sandwich: Place the sandwich in a sandwich maker or panini press and cook according to manufacturer instructions until the bread is browned and cheese melted. Alternatively, use a skillet over medium-low heat: cook one side of the buttered bread, then spread pesto on the cooked sides of both slices, add cheese and tomatoes on one, close, and grill both sides until the cheese melts.
- Serve warm: Remove the sandwich and enjoy immediately while warm and melty.
Notes
- Toasting the walnuts is optional but recommended for enhanced flavor.
- You can adjust garlic quantity and red pepper flakes in the garlic butter to suit your taste preferences.
- If you don’t have a panini press, a skillet works perfectly to make a grilled cheese sandwich.
- Using ripe tomatoes enhances juiciness and balance with the rich cheese and pesto.
- Store leftover pesto covered in the refrigerator for up to 3 days.
