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Closeup of a stack of Broccoli Pesto Grilled Cheese sandwiches
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5 from 2 votes

Broccoli Pesto Grilled Cheese

Never make another boring sandwich again with this delicious Broccoli Pesto Grilled Cheese!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Snack
Keyword: broccoli, broccolini, dinner, easy, gluten-free, grilled cheese, lunch, mozzarella, pesto, sandwich, savory, vegetarian
Servings: 4 Sandwiches
Calories: 608kcal
Author: Shanika

Ingredients

SIMPLE PESTO SAUCE:

  • 1 cup organic spinach or kale
  • 1 cup fresh basil leaves
  • 1 cup chopped walnuts
  • ¼ cup Extra virgin olive oil
  • 1 teaspoon freshly-squeezed lemon juice
  • 4 garlic cloves
  • 1 teaspoon sea salt + black pepper

SAUTEED BROCCOLI:

  • 1 bunch broccoli or broccolini, chopped into medium florets
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt + black pepper

SANDWICHES:

  • 8 slices bread (I love using Dave's Killer Done Right White Bread or rustic sourdough bread)
  • 8 oz. fresh mozzarella cheese, thinly-sliced

HERB BUTTER:

  • 4 Tbsps unsalted butter, softened at room temp.
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Pinch of sea salt
US Customary - Metric

Instructions

SAUTE THE BROCCOLI:

  • In a medium skillet (10-inch) over medium-high heat, add the olive oil. Once heated, add the broccoli or broccolini followed by the salt and black pepper, tossing them as they begin to "darken" in color and become wilted, about 3-4 minutes. Remove from heat and set aside.

TO MAKE THE PESTO SAUCE:

  • Add all ingredients into a food processor or blender and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be paste-like in consistency.

TO MAKE THE HERB BUTTER:

  • In a bowl, mix together all ingredients until smooth and soft.

ASSEMBLY + COOK:

  • On the outsides of each bread slice, spread a bit of the herb butter so that they become nicely crisp and golden.
  • On one side of 4 slices of bread, add a spoonful of pesto sauce, spreading it evenly until covered followed a handful of sautéed broccoli florets. On the other half of each sandwich (atop remaining 4 slices), add slices of mozzarella cheese. Place together one side of bread that has cheese with the other side that has the pesto-broccoli mixture, pressing them gently together to make a sandwich. Repeat until all sandwiches were made.
  • In a large skillet (12-inch) over medium-high heat, add two sandwiches (one side down), cooking until golden brown and the mozzarella has melted, about 3-4 minutes. Flip sandwich unto opposite side and cook from another 3-4 minutes.
  • Once done, cut in halves (if desired), plate the sandwiches with your favorite side or chips and enjoy.
  • Bon Appetit!

Notes

  • OILS: Instead of using Extra Virgin Olive Oil, you can substitute with Grapeseed Oil, Avocado Oil, or Coconut Oil. 
  • GUTEN-FREE OPTION: To make these grilled cheese sandwiches entirely GF, simply ensure that the bread is GF-Friendly.
  • NUT-FREE: Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version. 
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Broccoli Pesto Grilled Cheese . Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more. SEE THEM HERE!

Nutrition

Calories: 608kcal | Carbohydrates: 33g | Protein: 11g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1438mg | Potassium: 307mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1388IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 4mg