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    Home » Recipes » Sandwiches and Burgers

    Gourmet Italian Grilled Cheese with Pesto

    By: Kim Peterson · Posted: Apr 26, 2022 · Updated: Apr 26, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Halved Italian grilled cheese sandwiches on a parchment lined wooden board and garnished with fresh basil.
    Gooey cheese oozing from Italian grilled cheese sandwich halves with the antique knife used to cut them on the side.

    The grilled cheese lover in all of us will find this gourmet Italian grilled cheese utterly irresistible. Nothing like a fancy grilled cheese sandwich layered with four cheeses, pesto, prosciutto and roasted peppers for added flavor in every bite!

    Halved Italian grilled cheese sandwiches on a parchment lined wooden board and garnished with fresh basil.

    Before hitting the skillet, these Italian grilled cheese sandwiches are schmeared with an herby, parmesan butter that makes the crusty bread deliciously golden and crisp. There’s no denying that gooey melted cheese oozing from the sides when biting into this classic comfort food.

    Jump to:
    • Why You’ll Love this Italian Grilled Cheese
    • Ingredients
    • Cooking Steps
    • Recipe Tips
    • Sides for Grilled Cheese
    • Grilled Cheese FAQs
    • More Cheesy Recipes!
    • 📋 Recipe Card
    • 💬 Comments

    Why You’ll Love this Italian Grilled Cheese

    • Delicious combination of Italian flavors
    • Components can be prepped ahead
    • Customizable
    • Uses basic pantry ingredients

    Ingredients

    Italian grilled cheese ingredients are arranged in and around a cast iron skillet on a beige surface.
    • Cheese! A blend of provolone cheese, fontina, ricotta and parmesan.
    • Tuscan Bread or sourdough
    • Pesto – Store-bought or homemade (I included a basil pesto in the recipe card).
    • Prosciutto
    • Roasted Red Peppers
    • Sun-dried Tomatoes
    • Fresh Basil and Parsley
    • Butter
    • Salt and Black Pepper

    Best Bread for Grilled Cheese Sandwiches

    I like using large round loaves of Tuscan or sourdough bread for this recipe. But you can always change things up with the following:

    • Ciabatta
    • Focaccia
    • Brioche
    • Multigrain
    • Garlic Bread
    • White Bread, thickly sliced (aka Texas Toast)

    Best Cheese for Grilled Cheese

    For this Italian-themed recipe, I chose provolone and fontina for the melty cheese factor you don't get from ricotta or parmesan. You can easily add mozzarella cheese into the mix but don’t use fresh. It’s too moist (see Tips section below). Other great melting varieties include:

    • Sharp Cheddar Cheese
    • American Cheese
    • Monterey Jack
    • Gruyere
    • Raclette
    • Blue cheese but be sure to combine with a milder cheese above.

    Cooking Steps

    The pesto whipped ricotta and seasoned butter can be made five days in advance of making the sandwiches.

    Whip the ricotta with pesto until airy and fluffy. Combine the shredded provolone and fontina with sun-dried tomatoes in a medium bowl.

    Ricotta whipped with pesto in a glass bowl with beaters and small mason jar of pesto is on the side with fresh basil leaves.
    Freshly grated provolone and fontina cheese with chopped sun-dried tomatoes in a glass bowl on a beige surface.

    Blend softened butter with parmesan cheese and fresh herbs in a small bowl. Season with salt and pepper. You could also add garlic powder or Italian seasoning.

    To assemble, slather four slices of bread with the pesto ricotta and top with a few basil leaves. Top two of the slices with the shredded cheese mixture.

    Grilled cheese sandwiches getting assembled on wooden board with mounded cheeses, prosciutto, peppers and pesto whipped ricotta.

    Top the cheese with red peppers and prosciutto. Add a little more of the shredded cheeses. In an even layer, generously spread the softened butter mixture on top of the sandwiches.

    Parmesan herb butter getting spread onto outside of sandwiches sitting on a wooden surface.

    Heat a large cast-iron skillet over medium-low heat. Carefully place sandwiches buttered side down in skillet. Spread butter on the top side of the sandwiches.

    Cook until the bottom has golden crispy crusts, about 5 minutes. Carefully flip the sandwiches and cook another 5 minutes on the other side until golden and the cheese has completely melted.

    Let grilled cheese sandwiches rest a couple minutes before serving. Waiting is the hardest part!

    Two Italian grilled cheese sandwiches cooking in a cast iron skillet until perfectly golden brown.

    Recipe Tips

    1. Medium-low heat. Lower heat gives the bread a chance to toast while the cheese melts.
    2. Shredded cheese. It melts more evenly and quicker than slices. And what falls over the edges of the bread will crisp up to perfection.
    3. Avoid fresh mozzarella. If you include mozzarella, the high moisture level of fresh will make a soggy sandwich. And, don't buy the packaged, pre-shredded stuff. It has a potato-starch coating that keeps it from melting evenly. Go with a block of whole milk or part skim and shred yourself.
    4. Don’t skimp on the butter. A good slather makes the sandwich crisp outside and soaks into the bread for buttery deliciousness.

    Sides for Grilled Cheese

    Want something to go with your sandwich other than potato chips? Check out these versatile side dishes!

    • Sweet Potato Fries
    • Crisp Green Salad with Citrus Vinaigrette
    • Charred Broccoli Salad with White Beans and Burrata
    • Roasted Brussels Sprouts, Green Beans and Asparagus
    • Creamy Tomato Soup
    Grilled cheese sandwiches cut in half and served on a wooden board with a glass of beer off to the side.

    Grilled Cheese FAQs

    What can I use instead of butter on grilled cheese?

    If you’re looking to reduce the amount of saturated fat and cholesterol in the sandwich, a lighter option is to brush the bread with olive oil.

    Is mayo or butter better for grilled cheese?

    Mayonnaise has a higher smoke point than butter, meaning it can be more forgiving when cooking the sandwich on a slightly higher heat. It really comes down to personal preference and you can even combine the two so you still have that buttery flavor.

    What are the best toppings for grilled cheese?

    If you’re looking for other ways to doctor up a grilled cheese sandwich, caramelized onions, avocado, tomato slices, arugula, spinach, sautéed mushrooms and zucchini all work well. You can also spread on marinara sauce, bacon jam or chutney.

    More Cheesy Recipes!

    • Four Cheese Veggie and Pesto Stuffed Shells
    • Hot Cheesy Crab Dip (Perfect for Parties!)
    • Cheesy Turkey Meatball Skillet
    • Cheesy Caramelized French Onion Dip

    🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!

    👋Stay in touch on Instagram, Pinterest and Facebook. Don't forget to tag me when you try one of my recipes! And subscribe above to join our email community for all the latest updates!

    📋 Recipe Card

    Gooey cheese oozing from Italian grilled cheese sandwich halves with the antique knife used to cut them on the side.

    Gourmet Italian Grilled Cheese with Pesto

    This four-cheese Italian grilled cheese takes one of our favorite guilty pleasures to a whole new level layered with crisp prosciutto and roasted peppers for added flavor in every bite.
    5 from 9 votes
    Print Pin Rate
    Course: Dinner, Lunch, Main Course
    Cuisine: American, Italian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2 sandwiches
    Calories: 874kcal
    Author: Kim Peterson

    Equipment

    • 12-inch cast iron skillet
    • Hand Mixer
    • Mixing bowls

    Ingredients

    Italian Grilled Cheese

    • 1 tablespoon olive oil
    • 2 ounces thinly sliced prosciutto
    • 8 ounces ricotta cheese
    • ¼ cup homemade* or store-bought pesto
    • 3 ounces provolone cheese , freshly grated
    • 3 ounces fontina cheese , freshly grated
    • ¼ cup marinated sun-dried tomatoes
    • 6 tablespoons butter , room temperature
    • ¼ cup parmesan cheese , freshly grated
    • 2 tablespoons fresh parsley , chopped
    • 4 slices Tuscan or sourdough bread , ½-inch thick
    • 3 ounces marinated roasted red peppers , drained and patted dry
    • Kosher salt and black pepper

    *Basil & Parsley Pesto

    • 1 cup loosely packed fresh basil leaves
    • 1 cup loosely packed fresh parsley
    • 2 large cloves garlic , peeled
    • ½ cup parmesan cheese , freshly grated
    • ½ lemon , juiced
    • ¼ cup pine nuts (optional)
    • ⅓ cup extra-virgin olive oil

    Instructions

    Italian Grilled Cheese

    • Heat olive oil in a large cast iron or non-stick skillet over medium heat.
    • Add prosciutto in a single layer and cook until starting to get crisp but not dry. Remove from skillet when done and place on a paper towel-lined plate. Set aside. Remove skillet from heat.
    • In a medium bowl, whip ricotta with either homemade or your favorite store-bought pesto with a hand mixer or whisk until well combined. Set aside.
    • In another medium bowl, combine provolone and fontina cheese with sun-dried tomatoes. Set aside.
    • In a small bowl, use a hand mixer or whisk to blend softened butter, parmesan cheese and parsley. Season with salt and pepper, to taste. Set aside.
    • To assemble sandwiches, place the 4 slices of bread on a work surface. Slather each slice with the pesto ricotta (reserve extra for another use). Top 2 of the slices with about a ½ cup or so of the grated cheese blend.
    • Top the cheese with roasted red peppers and prosciutto. Add a little more of the grated cheeses and place the other 2 slices on top ricotta side down and press slightly to hold together.
    • Heat same skillet used for the prosciutto over medium heat.
    • In an even layer spread herb butter on top of each sandwich. Carefully place sandwiches buttered side down in skillet. Spread butter on the top side of the sandwiches.
    • Cook until the bottom side is golden brown and crisp, about 5 minutes. Carefully flip the sandwiches and cook another 5 minutes on the other side until golden and the cheese has completely melted.
    • Let sandwiches rest a couple minutes before serving. Enjoy!

    *Basil & Parsley Pesto

    • Add basil, garlic, parmesan, and pine nuts to bowl of a food processor. Pulse until well combined.
    • With the machine running, slowly pour in the oil. Process until desired consistency.
    • Season to taste with salt and pepper. (Makes about ¾ cup. Can be made ahead. Transfer to an airtight container and refrigerate up to 5 days.)

    Notes

    Recipe Tips
    1. Medium-low heat. Lower heat gives the bread a chance to toast while the cheese melts.
    2. Shredded cheese. It melts more evenly and quicker than slices. And what falls over the edges of the bread will crisp up to perfection.
    3. Avoid fresh mozzarella. If you include mozzarella, the high moisture level of fresh will make a soggy sandwich. And, don't buy the packaged, pre-shredded stuff. It has a potato-starch coating that keeps it from melting evenly. Go with a block of whole milk or part skim and shred yourself.
    4. Don’t skimp on the butter. A good slather makes the sandwich crisp outside and soaks into the bread for buttery deliciousness.

    Nutrition

    Serving: 1 sandwich | Calories: 874kcal | Carbohydrates: 79g | Protein: 42g | Fat: 34g | Cholesterol: 98mg | Sodium: 2323mg | Potassium: 848mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1701IU | Vitamin C: 30mg | Calcium: 681mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Jordan says

      July 17, 2021 at 10:25 am

      This recipe is amazinggg.

      Reply
      • Kim Peterson says

        July 17, 2021 at 2:29 pm

        Totally addictive! 🙂

        Reply
    2. Erila says

      June 24, 2021 at 3:24 pm

      I always love to read your content. This is looking so delicious and yummy Italian grilled recipe Thank you for sharing it.

      Reply
      • Kim Peterson says

        June 24, 2021 at 4:50 pm

        Thanks so much! It is really fun to make and even better to enjoy! 🙂

        Reply
    3. Emisa says

      May 15, 2021 at 10:54 pm

      This is the best recipe I have ever read of grilled cheese. I'm trying to learn different grills recipe and this blog article helps me a lot to know more about it. You are really awesome. I will surely try this. Thank you for sharing this article.

      Reply
      • Kim Peterson says

        May 16, 2021 at 4:15 pm

        Happy you enjoyed!

        Reply
    4. Michael says

      April 20, 2021 at 3:31 pm

      Yum! I used fresh mozzarella and added parmesan and a little cheddar. Next time I'll use italian seasoning instead of just oregano. So good though! Thank you, Kim for this great idea! Pinned!

      Reply
      • Kim Peterson says

        April 20, 2021 at 8:43 pm

        Awesome! Totally delish adjustments and thrilled you enjoyed!

        Reply
    5. 2pots2cook says

      April 16, 2021 at 6:03 am

      Wow ! Absolutely our cup of tea ! Thank you so much for this beauty Kim !

      Reply
      • Kim Peterson says

        April 16, 2021 at 11:34 am

        Awesome! Hope you enjoy! 🙂

        Reply
    6. Michelle | Sift & Simmer says

      April 12, 2021 at 10:40 pm

      Wow, this sandwich is my ultimate dream! It's got everything I could ever ask for between 2 slices of bread! Yum!

      Reply
      • Kim Peterson says

        April 13, 2021 at 11:17 am

        Thanks Michelle! It didn't last long!

        Reply
    7. Ben | Havocinthekitchen says

      April 12, 2021 at 8:02 pm

      This is some of the most fabulous looking grilled cheese with beautiful magazine-worthy photos! You had me at 4 kinds of cheese, and of course the combination of sun-dried tomatoes and prosciutto is right up my alley. Absolutely delicious!

      Reply
      • Kim Peterson says

        April 12, 2021 at 8:39 pm

        Thanks, Ben! Once this Italian Grilled Cheese train got rolling there was no going back to the station! 🙂

        Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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