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