Spring Pea Pesto Grilled Cheese

There was this rainy Tuesday last April when I had a bag of thawed peas staring at me from the counter and zero motivation for anything elaborate. I threw them in the food processor with some wilting basil and a handful of pine nuts, mostly just to clear space in my freezer. The pesto that came out was so shockingly bright and fresh that I ended up making grilled cheese for dinner, and now it is the only way my kids will eat anything green.

Last summer I made these for my sister when she was visiting, and she literally said nothing for the entire first sandwich except happy quiet noises. The second one she ate while standing at the counter, and then she asked if we could make them again the next day. That is when I knew this was not just a random experiment anymore.

Ingredients

• 1 cup fresh or thawed frozen peas: These bring natural sweetness and that gorgeous spring green color that makes everything feel lighter
• 1/2 cup fresh basil leaves: Do not skip this because the herbal brightness balances the sweet peas perfectly
• 1 small garlic clove: One is plenty since we want flavor without overwhelming the delicate pea taste
• 2 tablespoons grated Parmesan cheese: Adds savory depth and helps the pesto cling to the bread
• 2 tablespoons toasted pine nuts: Toast them first because that nutty richness makes such a difference in the final pesto
• 2 tablespoons extra-virgin olive oil: Helps everything blend into that smooth spreadable consistency we want
• 1/2 teaspoon lemon zest: This little bit of citrus brightness cuts through the cheese and ties everything together
• 1 tablespoon lemon juice: Fresh lemon juice is non negotiable here for that pop of acid
• 1/4 teaspoon salt: Start here and add more if your peas were frozen unsalted
• Freshly ground black pepper: Just a few grinds to wake up all the other flavors
• 4 slices sourdough bread: The tangy sourdough holds up beautifully to the pesto and creates the crispest crust
• 2 tablespoons unsalted butter: Softened butter spreads evenly and gives you that golden crunch we all want
• 1 cup shredded mozzarella cheese: Shredded melts faster but fresh slices give you those amazing cheese pulls
• 1/4 cup spring pea pesto: Reserve some pesto from the batch you just made for layering inside
• Baby arugula or spinach leaves: Optional but adds a nice peppery contrast to the rich cheese

Instructions

Make the Pesto:

Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth but still with some texture, then taste and adjust the seasoning if needed.

Assemble the Sandwiches:

Spread butter on one side of each bread slice and place two slices buttered side down on your work surface. Spread 2 tablespoons of pesto on each, top with mozzarella and arugula if using, then cover with remaining bread slices buttered side up.

Grill the Sandwiches:

Heat a skillet over medium heat and place sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing gently, until the bread is deeply golden and the cheese is completely melted.

Serve:

Slice each sandwich in half diagonally and serve immediately while the cheese is still stretchy and the bread is at its crispest.

Save

My neighbor stopped by unexpectedly while I had these on the griddle once, and the smell coming from my kitchen was enough that she asked if she could just stay for lunch. We ate them standing up at the counter while talking about spring gardens and weekend plans, and I swear those sandwiches tasted better shared than they ever would have alone.

Make It Your Own

Switch up the nuts based on what you have because walnuts work beautifully and add even more earthiness. Sometimes I add a handful of fresh spinach to the pesto for extra nutrition, and nobody ever notices the difference.

Pairing Ideas

A crisp white wine like Sauvignon Blanc cuts through the richness, but sparkling water with lemon is just as perfect for lunch. I have also served these alongside a simple tomato soup when I wanted something more substantial.

Storage and Make Ahead Tips

The pesto keeps in the fridge for up to five days and actually tastes better after the flavors meld overnight. You can also freeze the pesto in ice cube trays for those nights when you need this sandwich in your life immediately.

• Make double the pesto and freeze half for future meals
• Grill these on a panini press if you want those extra crispy grill marks
• Add a slice of prosciutto if you want to make it non vegetarian

Save

There is something so cheerful about biting into bright green pesto sandwiched between crispy golden bread. It tastes like spring even on the grayest days.

Questions & Answers

→ Can I make the pesto ahead of time?

Yes, the spring pea pesto keeps well in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just thaw before using.

→ What bread works best for this sandwich?

Sourdough provides excellent flavor and structure, but you can use whole wheat, ciabatta, or gluten-free bread. Choose a sturdy loaf that won't fall apart when heated.

→ Can I substitute the mozzarella cheese?

Absolutely. Fontina, provolone, or Swiss cheese melt beautifully. Fresh mozzarella also works well but may require slightly shorter cooking time to prevent excess moisture.

→ How do I prevent the sandwich from getting soggy?

Spread the pesto thin and evenly, avoid overfilling with greens, and serve immediately after grilling. Butter the bread directly rather than adding extra oil to maintain crispness.

→ Is this vegetarian and vegan-friendly?

This version is vegetarian due to cheese and butter. For vegan, replace butter with olive oil and use vegan cheese, or omit cheese entirely and add more greens and vegetables.

→ What temperature should I grill at?

Use medium heat to ensure the bread toasts golden while the cheese melts inside. Too high heat will brown the bread before the cheese melts; too low will create a greasy sandwich.