We have a local restaurant that used to make an awesome grilled cheese until it suddenly disappeared off the menu. I inquired one day and they said that people just weren’t really buying grilled cheese anymore. They sold a lot of deli sandwiches but were needing to ditch the grilled cheese. I was shocked! Who wouldn’t want a pesto butter grilled cheese?!!
This delicious sandwich is made on a rustic Italian bread, with a pesto spread, muenster, provolone and mozzarella cheese!
I mean, come on! How could that not be awesome? I love the combination, but the pesto butter is my favorite part. It totally takes the entire grilled cheese up a notch. You could definitely use any kind of bread you want, but since the store did a rustic Italian loaf that’s what we do too. I mean, someone has to keep the recipe alive. Growing up we always just had a basic medium cheddar and white bread grilled cheese which is still pretty good, but I’ve definitely changed and prefer the more ramped up grilled cheese. In fact, I linked to a bunch of my personal favorites after the recipe so go through and pin your favorites!
How Long Will Pesto Keep?
Homemade pesto will keep for 5-7 days in the refrigerator.
Purchased pesto will keep for up to 14 days.
Pesto should be stored in an airtight container.
Is Pesto Healthy?
Pesto is made from basil, olive oil, garlic, parmesan cheese and pine nuts.
The ingredients in pesto sauce help protect your heart and can lower your risk of chronic disease.
What Is A Substitute For Muenster Cheese?
Monterey Jack is a good substitute for Munster.
It is quite mild and has a similar flavor.
Pesto Butter Grilled Cheese
- 1 Loaf rustic Italian Bread (We made our own, but so many stores make great bread these days)
- Muenster Cheese
- Mozzarella (I left it off of mine, but my husband prefers it)
- 1 stick softened Unsalted Butter
- 2 large garlic cloves, minced
- 1 cup basil leaves
- 1/3 cup pine nuts, toasted
- 1/3 cup fresh grated parmesan
- a pinch of salt (or to taste
- 10 ounces olive oil
For the Pesto
- Process the first 5 ingredients in a food processor and then drizzle in the oil.
For the Sandwich
- Mix about 2 tablespoons pesto with the softened butter. I added until it looked good and I could taste a bit of the pesto through the butter.
- Butter both pieces of bread and place a slice or two of each cheese in the sandwich and grill in the panini press or just in a pan.
My husband liked the butter on the outside and I liked it inside. He also added additional pesto on the cheese. It's easy to just play with.*These were inspired by Kneaders Grilled Cheese.
Serving Size:1 recipe
Amount Per Serving:Calories: 4651 Saturated Fat: 0g Cholesterol: 268.6mg Sodium: 0mg Carbohydrates: 171.1g Fiber: 10.9g Sugar: 4.8g Protein: 50.1g