Pesto Egg Grilled Cheese (Printable)

A savory grilled sandwich with pesto-fried eggs and melted cheese on buttery toasted bread.

# What You’ll Need:

→ Eggs & Pesto

01 - 2 large eggs
02 - 2 tablespoons basil pesto (store-bought or homemade)
03 - 1 tablespoon olive oil

→ Bread & Cheese

04 - 4 slices sourdough or country bread
05 - 4 slices mozzarella cheese
06 - 2 tablespoons unsalted butter, softened

→ Seasonings

07 - Salt, to taste
08 - Freshly ground black pepper, to taste

# How To Make It:

01 - Heat olive oil in a nonstick skillet over medium heat. Swirl in the basil pesto until combined. Crack in eggs and cook until whites are set and yolks remain slightly runny, 2 to 3 minutes. Season with salt and pepper. Remove and set aside.
02 - Butter one side of each bread slice. On a clean surface, place two slices butter side down. Layer each with a slice of mozzarella, a pesto egg, another slice of cheese, then top with remaining bread slices, butter side up.
03 - Wipe the skillet clean and heat over medium-low. Place sandwiches in the pan and cook 2 to 3 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
04 - Remove sandwiches from heat, let rest for 1 minute. Slice and serve immediately.

# Expert Advice:

01 -
  • The runny yolk melts into the cheese and bread like nature's sauce, with basil bringing brightness instead of heaviness.
  • It comes together in 20 minutes but tastes like you've spent the morning at it.
  • You can make it fancy or casual, and it somehow works both ways.
02 -
  • The yolk needs to stay runny or the whole sandwich loses its soul—cook the eggs on medium heat so they don't scramble.
  • Softened butter matters more than you'd think; trying to spread cold butter will tear your bread and frustrate you unnecessarily.
  • Lower heat when grilling the sandwich or your bread burns before the cheese has a chance to melt properly.
03 -
  • Quality pesto matters because you taste it directly—a bright, fresh pesto tastes like it came from intention, not a corner of the store.
  • Pressing gently with a spatula while grilling creates better cheese melt and bread contact without squishing out all the filling.
Go Back