Grilled Cheese Mushroom Sandwich With Pesto

5 from 3 votes

This delicious, hearty grilled cheese mushroom sandwich is perfect for lunch or a quick and easy dinner!

Prep Time15

Cook Time10

Total Time25

Servings:

Author: Kristin

Preheat the oven to 450 degrees F (230 degrees C).
Wash and roughly chop the mushrooms.
8 ounces sliced mushrooms
Spray a medium skillet with olive oil spray, then add the onion and mushrooms and saute until the onions are slightly translucent and the mushrooms are softened. Set aside.
½ cup chopped onion
Butter one side of each of the 8 slices of bread with the butter. Place 4 of the slices on a baking sheet, buttered side down.
butter, 8 slices bread
Spread a generous tablespoon of pesto on each of these 4 slices of bread, then layer with a slice of mild cheddar, then ¼ of the mushroom mixture, then top with 1 slice of mozzarella.
4 slices cheddar cheese, 4 slices mozzarella cheese, ½ cup pesto
On the remaining 4 slices of bread, spread the non-buttered side with a tablespoon of pesto, then place them each on top of the mozzarella, buttered side up.
Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).

You can use store-bought pesto, or try this delicious Broccoli Pesto! (dizzybusyandhungry.com/broccoli-pesto/)
Let the butter soften at room temperature or microwave it for a few seconds for easier spreading.
Swap cheddar and mozzarella for gouda, brie, or Swiss for a different flavor profile.
Replace pesto with sun-dried tomato spread, garlic aioli, or a flavored cream cheese.
Include spinach, arugula, or kale for added nutrients and texture.
For extra crunch, sprinkle Parmesan cheese on the buttered bread before baking or grilling.
Let family members customize their sandwiches by providing an array of fillings like roasted peppers, caramelized onions, or cooked bacon.
Serve alongside tomato soup, creamy mushroom soup, or minestrone for a classic combination.
To make these extra special, serve alongside marinara, garlic butter, or extra pesto for dipping.

Wrap leftover sandwiches in aluminum foil or place in an airtight container. Store in the refrigerator for up to 2 days. Reheat in the oven or on a skillet to maintain crispiness. Avoid microwaving, as it can make the bread soggy.
To make ahead and freeze, you can assemble the sandwiches without cooking and freeze them individually wrapped in parchment paper and foil. When ready to eat, bake directly from frozen at 400 degrees F for 12–15 minutes.