Pesto Sandwich | Pesto Grilled Cheese Sandwich
This pesto sandwich is a quick, flavorful breakfast or snack—perfect for using leftover pesto. Sautéed vegetables combined with vibrant pesto create a satisfying filling that works with store-bought or homemade pesto. Crispy edges, melty cheese and a hint of sweetness from onions and mini sweet peppers make this sandwich a keeper.
When mornings are busy, a simple sandwich often saves the day. Instead of cereal, reach for a loaf and assemble a filling from whatever’s on hand. This pesto sandwich is especially handy when you want something savory and bright without much fuss.
I first tried this version at my sister-in-law’s house and loved how it used leftover pesto from a pasta night. The sautéed peppers and onions add a pleasant crunch and sweetness, and the sandwich holds up well even if eaten a little later—great for packed lunches or on-the-go mornings.
Ingredients
- Bread – 4 slices
- Pesto – 4 tbsp
- Sweet peppers – 3 (sliced)
- Onion – 3 tbsp, thinly sliced
- Cheese – 2 tbsp (grated or sliced)
- Salt and pepper – to taste
- Oil – 1 tsp
How to make the pesto sandwich
- Heat oil in a pan. When hot, add the sliced onions and sweet peppers. Sauté until tender, then season with salt and pepper and remove from heat.
- Spread pesto on one side of each bread slice. On two of the slices, spoon about 2 tablespoons of the sautéed vegetable mixture and spread evenly.
- Sprinkle cheese over the vegetable mixture. Top each with the remaining pesto-coated bread slices to form sandwiches.
- Grease a sandwich maker or waffle iron and cook the sandwiches for about 2 minutes or according to your appliance instructions, until the bread is golden and the cheese is melted. Serve warm with ketchup or your preferred condiment.
Notes
- You can add peas, corn, or chopped tomato to the stuffing for extra texture and flavor.
- Use mixed-color sweet peppers for a more colorful sandwich.
- Sliced cheese works well if you prefer it to grated cheese.
