Merken Experience the essence of spring with this vibrant Spring Pea Pesto Grilled Cheese. This elevated classic takes golden, crisp sourdough and fills it with a bright, garden-fresh pea and basil pesto and melty mozzarella. It is a simple yet sophisticated vegetarian meal that captures the flavors of the season in every crunchy, gooey bite.
Merken The secret to this sandwich is the homemade pesto, which provides a textured and zesty contrast to the rich mozzarella. Using fresh or thawed frozen peas ensures a bright green color and a subtle sweetness that pairs beautifully with the tangy notes of the sourdough bread.
Ingredients
- Spring Pea Pesto: 1 cup fresh or thawed frozen peas, 1/2 cup fresh basil leaves, 1 small garlic clove, 2 tablespoons grated Parmesan cheese, 2 tablespoons toasted pine nuts (or walnuts), 2 tablespoons extra-virgin olive oil, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt, and freshly ground black pepper to taste.
- Sandwiches: 4 slices sourdough bread, 2 tablespoons unsalted butter (softened), 1 cup shredded mozzarella cheese (or sliced fresh mozzarella), 1/4 cup spring pea pesto, and optional baby arugula or spinach leaves.
Instructions
- 1. Make the Pesto
- In a food processor, combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper. Pulse until mostly smooth but still textured. Taste and adjust seasoning if needed.
- 2. Assemble the Sandwiches
- Spread a thin layer of butter on one side of each bread slice. Place two slices, buttered side down, on a clean surface. Spread 2 tablespoons of spring pea pesto on each. Top evenly with mozzarella cheese and a handful of arugula or spinach if using. Cover with the remaining bread slices, buttered side up.
- 3. Grill the Sandwiches
- Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
- 4. Serve
- Slice in half and serve warm.
Zusatztipps für die Zubereitung
To achieve the best results, use a food processor or blender for the pesto and a sturdy spatula to press the sandwiches while they grill. Cooking over medium heat allows the cheese to melt perfectly without burning the sourdough. Ensure you have a bread knife ready for clean slices that showcase the vibrant green filling.
Varianten und Anpassungen
This recipe can be easily customized to fit your dietary needs. Substitute whole wheat or gluten-free bread if desired. For a nut-free pesto, replace the pine nuts with sunflower seeds. If you prefer a bit of spice, add a pinch of chili flakes to the pesto during the blending process for an extra kick.
Serviervorschläge
This grilled cheese pairs wonderfully with a crisp Sauvignon Blanc for a light lunch or dinner. For a refreshing non-alcoholic option, serve it with sparkling water infused with a squeeze of fresh lemon to highlight the citrus notes in the pea pesto.
Merken Whether enjoyed as a quick weekday lunch or a weekend treat, this Spring Pea Pesto Grilled Cheese is a delightful way to celebrate fresh ingredients and classic comfort food. Serve it warm and enjoy the perfect balance of garden-fresh greens and melted cheese.
