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Cheesy Pesto BLT is grilled cheese and BLT sandwiches married together with vibrant pesto. It’s the indulgent, adult sandwich for the kid in all of us.
I was recently asked by a friend and co-worker what he and his work crew could cook up with limited kitchen gear. Available was a frying pan, electric grill press and a toaster oven. One of my first thoughts was a grilled cheese sandwich. But on second thought, who wants just a grilled cheese, other than a 5-year-old of course?
I sent him a recipe for a pesto grilled cheese because I knew the combo would be amazing and it got me thinking that it could be the start of something great. I knew I wanted to add some kind of meat, and plenty of chewy bacon was the answer for a heartier sandwich. And how can you not have bacon without fresh tomato slices and cool, crisp lettuce? They bring balance to the melty cheese and salty bacon which are wonderfully paired with the pesto. So remember, grilled cheese doesn’t have to be “JUST” a grilled cheese.
Truthfully, the kid in me loves that simple and traditional grilled cheese made with processed cheese slices, but I also love pesto and BLT’s, so it only made sense to put them all together into one delicious sandwich. So don’t just think grilled cheese when graving crispy fried bread and oozy cheese. Think Cheesy Pesto BLT!!
Author: Compelled to Cook
- 4 slices artisan or sourdough bread
- as needed butter or margarine
- 3-4 slices provolone cheese
- 2 tbsp pesto see note
- 6 slices cooked bacon
- as needed sliced tomato
- to taste freshly cracked sea salt and pepper
- as needed lettuce of choice
- Heat a non-stick stick or cast-iron skillet over medium heat until hot.
- Butter the outside of each bread slice.
- Place the bread buttered side down in skillet and layer provolone evenly over two slices. Adjust heat to medium-low.
- Spread 1 tbsp of pesto evenly over the cheese and top with 3 slices of bacon each.
- Cook on medium-low to medium until bottoms are golden and cheese is melty. (I find medium-low best to melt cheese while not overcooking the bread)
- Remove grilled bread from pan and top the cheese side slices with tomato slices. Season tomatoes with freshly ground sea salt and pepper to taste. Top with lettuce and remaining grilled bread.
- Cut as desired and serve immediately.
- You can use fresh or purchased pesto in this recipe. I do recommend using fresh if possible like my Classic Pesto
-Prep time is based on using pre-made pesto and pre-cooked bacon.