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Pesto Grilled Cheese stack with cheese oozing out
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5 from 5 votes

Pesto Grilled Cheese

Pesto Grilled Cheese is easy!  This simple vegetarian grilled cheese is made using store bought pesto, making grilled cheese in the oven life changing! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch
Cuisine: Australian, International
Keyword: grilled cheese, pesto grilled cheese, vegetarian grilled cheese
Servings: 2
Calories: 194kcal
Author: Adrianne


  • Flat Baking Tray


Pesto Grilled Cheese

  • 200 grams turkish bread Note 1
  • 2 tbsp basil pesto Note 2
  • 1/2 cup cheese Note 3
  • 2 vine ripened tomatoes Note 4


Pesto Grilled Cheese

  • Preheat oven to 200°c/400°F, gas 6
  • Cut your Turkish bread into sandwich portions and then cut to open
  • Lay non stick paper on a baking tray and place bread slices on top
  • Spray the insides of the Turkish bread with cooking oil
  • Spread Basil pesto onto the base of each sandwich
  • Place cut slices of tomato on top
  • Sprinkle a layer of cheese on top then close the sandwich by adding the matching side.
  • Spray the outside of the sandwiches with cooking oil
  • Place in the oven for 10 -15 mins until the bread is toasted, a light golden brown and the cheese is visibly melted
  • Use an oven mit to remove sandwiches from the oven, rest for 30 seconds. The use a knife to cut in halves.
  • Serve with small bowls of balsamic vinegar.



  • Note 1The best way to not get a 'squashed grilled cheese' is done by technique and ingredients. For these delicious pesto grilled cheese, I love using turkish bread. I find that it keeps well at home so I don't have to have same day fresh bread, plus it keeps its shape and density when making grilled cheese in the oven. You can, however, use your favourite bread, sourdough or rye is always nice, not to mention a freshly baked loaf of mutligrain!
  • Note 2 When making Pesto Grilled Cheese sandwiches, I always use a pesto dip from the fridge section of my local shop. I want it to be easy, delicious and fast. I also don't want to have to make something only to make something if you know what I am saying. There is a time and a place for homemade pesto and if you have it in your fridge already, go for it. But if you don't, do yourself a favour and buy the basil pesto from the shop! 
  • Note 3 Most cheeses will work in a grilled cheese, it all depends on what flavour you are after. Choose your favourite, or if in doubt you can never go wrong with mozzarella. 
  • Note 4 I am not being a tomato snob in saying this. All tomatoes are delicious. Often when I am making grilled cheese I try and use either vine ripened or roma tomatoes. They are the tomatoes I dig the most for melted, ooey goozy deliciousness!!


Calories: 194kcal | Carbohydrates: 6g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 322mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 17mg | Calcium: 240mg | Iron: 1mg