Pesto Grilled Cheese

1/11/2025

Prep Time 10 Min
Cook Time: 5 + Min

Yields: 1 Sammie

What You Need

If you're preparing the pesto, do so first. It can be refrigerated for up to 5 days. Alternately, you can sub in your favourite store bought brand.

Drizzle EVOO on one side of both pieces of your sourdough and get a grill pan heating to just below medium heat. Slice enough pizza mozz from the ball to generously coat the bottom of one slice of bread. Make sure you slice it thinly to ensure it melts quickly. Pile some thinly sliced tomatoes on top, seasoning with a good pinch of both salt & pepper, followed by a few more slices of pizza mozz. Spoon some spicy pepperoncini over the cheese and finish with a generous amount of finely shredded grana padano. Spread some gorgeous pesto on the opposite slice, close it up, and slap it on the grill.
Grill until toasty and golden brown, flip, and continue on the opposite side. If you notice your cheese has not melted yet, reduce the heat and continue to flip until that cheese is melty and gorgeous.
Remove from the grill, slice, and serve. ENJOY