Grilled Cheese with Tomato, Onion, and Pesto Butter

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"I know, it is just grilled cheese; but this is a favorite combination of mine. A mix of pumpernickel bread, onions, and of course the fresh cheese. But my secret is the pesto butter. I served these at a soup/sandwich party I had and everyone loved them. The key is fresh ingredients."

Original recipe yields 4 servings


  • Serving Size: 1 (159.7 g)
  • Calories 409.5
  • Total Fat - 23.3 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 51.2 mg
  • Sodium - 914.8 mg
  • Total Carbohydrate - 29.5 g
  • Dietary Fiber - 4 g
  • Sugars - 2 g
  • Protein - 21 g
  • Calcium - 338.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.2 mg

Step 1

Pesto Butter ... Add the pesto to the softened butter and mix well. I tend to drain the pesto pretty well - I want more of the pesto and less of the oil.

Step 2

Sandwich ... Add a couple of onion slices to the bottom slice of bread, top with 3 tomato slices, 2 slices of fresh mozzarella, then a couple more onion slices, and finish with the top slice of bread. Spread the pesto butter on the top slice of the bread (the outside) and place that side down on your grill pan. Then spread the pesto butter on the other side. Grill on medium heat, not to fast, as you want the cheese to melt; and, the sandwich to grill slowly and not burn. About 4-5 minutes per side.

Step 3

Serve ... Serve with chips and a pickle. ENJOY!

Tips & Variations

No special items needed.