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Garlic And Dill Pesto Grilled Cheese

Get ready to level up your grilled cheese game with this Garlic and Dill Pesto Grilled Cheese! This mouthwatering twist on a classic sandwich is packed with flavor and oozing with melty goodness.

91% would make again

Under 30 minutes

Garlic And Dill Pesto Grilled Cheese

Under 30 minutes


for 1 sandwich

Herb Pesto

  • 1 cup fresh dill fronds (40 g)
  • 1 cup fresh parsley leaves (40 g), loosely packed
  • 1 clove garlic
  • ¼ cup walnuts (30 g)
  • ¼ teaspoon kosher salt
  • ½ lemon, juiced
  • ¼ cup olive oil (60 mL)

Grilled Cheese

  • 1 tablespoon cabot unsalted butter, softened
  • 2 slices sourdough bread
  • ½ cup Cabot Garlic and Dill Cheddar Cheese (50 g), finely shredded
  • 1 teaspoon fresh dill, chopped

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  1. Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
  2. Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1–2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
  3. Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
  4. Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
  5. Cook for 2–3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3–5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
  6. Sprinkle with the dill and serve.
  7. Enjoy!
Garlic And Dill Pesto Grilled Cheese