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Indulge in the ultimate comfort food with a twist—our Gluten-Free Pesto Grilled Cheese! This mouthwatering sandwich combines the rich flavors of vegan pesto and plant-based mozzarella, all nestled between perfectly crispy slices of gluten-free bread. It’s a quick, easy, and delicious meal that everyone will love!
I first discovered the magic of Gluten-Free Pesto Grilled Cheese on a cozy weekend afternoon. As someone who loves experimenting with gluten-free recipes, I wanted to create a sandwich that was both flavorful and satisfying. The combination of tangy pesto and gooey mozzarella was an instant hit, and it’s been a favorite in my household ever since.
Get ready to cook up a storm with this simple yet delightful recipe. Whether you’re a seasoned chef or a beginner in the kitchen, this Gluten-Free Pesto Grilled Cheese is sure to impress!
What to Expect
- Time: Approximately 15 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients ready. Using Carbonaut Gluten-Free Bread ensures that your sandwich is both gluten-free and delicious. Also, ensure your skillet is heated to the right temperature to achieve that perfect golden-brown crust.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Carbonaut Gluten-Free Bread | 2 slices (ensure the bag says “Gluten-Free” on the front) |
| Vegan butter | 2 tablespoons |
| Vegan pesto | 2 tablespoons |
| Plant-based mozzarella cheese | 2 slices |
Step-by-Step Guide
- Spread the vegan pesto evenly on each slice of the Carbonaut Gluten-Free Bread.
- Top one slice with the plant-based mozzarella cheese and close the sandwich, pressing firmly on the top.
- In a medium skillet, heat about 1 tablespoon of vegan butter over medium-low heat until just melted.
- Place your sandwich in the skillet and spread the remaining vegan butter over the top of the sandwich.
- Cook on each side for about 5-6 minutes on low heat or until each side is a nice crispy golden brown.
Pointers for Perfection & How to Store
For the best results, make sure to use a good quality vegan pesto and plant-based mozzarella cheese. This will enhance the flavor of your Gluten-Free Pesto Grilled Cheese. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the sandwich in a skillet over low heat until warmed through.
For more delicious gluten-free recipes, check out this Gluten Free Sandwich Bread Recipe.
Your Burning Questions Answered!
- Can I use regular bread instead of gluten-free bread?
- While you can use regular bread, this recipe is specifically designed for those who prefer or require a gluten-free option. Using Carbonaut Gluten-Free Bread ensures that the sandwich is both delicious and suitable for those with gluten sensitivities.
- What can I substitute for vegan pesto?
- If you don’t have vegan pesto, you can use any other type of pesto or even a spread like hummus. However, the unique flavor of pesto really makes this Gluten-Free Pesto Grilled Cheese stand out.
Can I use a different type of cheese?
Absolutely! While plant-based mozzarella is recommended for its meltability, you can experiment with other types of vegan cheese to find your favorite combination.
Dig In & Enjoy
There you have it—a delicious and easy-to-make Gluten-Free Pesto Grilled Cheese that’s perfect for any meal of the day. Whether you’re enjoying it for lunch, dinner, or even a late-night snack, this sandwich is sure to satisfy your cravings. So, gather your ingredients, follow the simple steps, and treat yourself to a mouthwatering gluten-free delight!
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Gluten-Free Pesto Grilled Cheese: Best Sandwich Recipes
- Total Time: 15
- Yield: 2 sandwiches 1x
- Diet: Gluten Free
Description
This Gluten-Free Pesto Grilled Cheese takes a lunchtime classic to a gourmet level. Crispy, golden gluten-free bread is stuffed with gooey melted mozzarella and provolone, all elevated by a vibrant layer of savory basil pesto. It’s savory, herbaceous, and perfectly cheesy—comfort food at its finest.
Ingredients
4 slices gluten-free sandwich bread (choose a sturdy loaf like Canyon Bakehouse or Schar)
2 tablespoons unsalted butter, softened to room temperature (mayonnaise also works for a crispy crust)
2 tablespoons basil pesto (ensure it is gluten-free)
2 slices Provolone cheese
½ cup shredded Mozzarella cheese (shredded melts faster and more evenly)
— Optional Add-ins —
Thinly sliced tomato
Fresh spinach leaves
Red pepper flakes (for a little heat)
Instructions
1. Prep the Bread: Spread the softened butter (or mayonnaise) generously on one side of each slice of gluten-free bread. This will be the outside that touches the pan.
2. Layer the Flavors: Flip the slices over. On the un-buttered side of two slices, spread 1 tablespoon of pesto evenly.
3. Add the Cheese: Top the pesto layer with a slice of Provolone cheese, followed by the shredded Mozzarella. (If adding tomatoes or spinach, place them between the cheese layers).
4. Close the Sandwich: Top with the remaining bread slices, buttered-side facing out.
5. Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat. (Tip: Gluten-free bread burns faster than wheat bread, so ‘low and slow’ is the secret to a crispy crust).
6. Grill: Place the sandwiches in the pan. Cook for 3–4 minutes until the bottom is golden brown and crispy.
7. Flip & Melt: Carefully flip the sandwiches. Cook for another 3–4 minutes on the second side. Press down gently with a spatula to help the cheese melt and the bread toast evenly.
8. Steam Finish (Optional): If the bread is browning too fast but the cheese isn’t fully melted, add a teaspoon of water to the corner of the pan and cover with a lid for 30 seconds to steam-melt the cheese.
9. Serve: Remove from the pan, let sit for 1 minute (to keep the cheese inside when cutting), slice in half, and serve immediately.
Notes
Pesto Check: Many store-bought pestos use cheese, but some cheap brands use thickeners. Always check the label to ensure it is Gluten-Free. Using a high-quality jarred pesto like Barilla or homemade is best.
Bread Tips: Gluten-free bread is often smaller and more fragile. Handle it gently until it toasts up. Once toasted, it becomes much sturdier.
Dairy-Free Option: Use dairy-free butter, a vegan pesto (without parmesan), and your favorite vegan cheese slices (like Chao or Violife).
Mayo vs. Butter: Using mayonnaise on the outside of the bread instead of butter creates an even crispier, tangier crust that is less likely to burn.
- Prep Time: 5
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 2
- Sodium: 680
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 14
- Cholesterol: 55