Ingredients

• Sourdough or sturdy bread: Brings crunch and structure Look for slices with deep grain flavor
• Basil pesto: Fresh or store bought makes all the difference High quality olive oil and lots of basil give the best pesto punch
• Mozzarella cheese: Choose fresh mozzarella for creaminess or shredded for even melt Look for whole milk mozzarella for flavor
• Unsalted butter: Soft butter ensures an ultra crisp and flavorful crust on the bread
• Parmesan cheese: Optional but amps up the savory factor Use a wedge and grate it yourself for peak freshness

Instructions

Prepare the Bread:

Spread one tablespoon of pesto on one side of each bread slice Take your time to coat right to the edges so every bite has pesto flavor

Assemble the Sandwiches:

On two of the bread slices pesto side up pile on about three quarters cup of shredded mozzarella or use two slices of fresh mozzarella If you want extra flavor sprinkle a tablespoon of grated Parmesan on each Add the last two bread slices pesto side down pressing lightly to make a neat stack

Butter the Outside of the Bread:

Using a small spatula or knife coat the outer side of each sandwich with softened unsalted butter A thin even layer creates the best golden crust when toasted

Grill the Sandwiches:

Heat a nonstick skillet or griddle over medium heat Place the sandwiches in the pan Press gently with a spatula Cook for two to three minutes per side Adjust heat as needed so the bread turns deeply golden brown and the cheese melts fully

Serve:

Transfer to a cutting board Slice in half while hot Serve immediately for the full gooey cheese experience