Pesto Grilled Cheese Made Easy in Your Pressure Cooker
Crispy sourdough grilled cheese layered with fresh pesto and melty soft mozzarella. With this pressure cooker method, it's fuss-free, fast, and delivers golden edges with gooey goodness inside every single time.
Equipment
- 1 skillet for crisping sandwich
- 1 spatula used for flipping
- 1 plate and knife serving and slicing
- 1 timer to avoid burning
Ingredients
Main ingredients
- 2 slices sourdough bread crusty, sturdy type
- 2 tablespoons pesto fresh preferred
- 1 ounce soft mozzarella cheese sliced, low-moisture works too
- 1 tablespoon butter for crisping
Instructions
Instructions
- Spread ½ tablespoon of butter on one side of each bread slice. Place butter-side down on a prep surface.
- Spread 1 tablespoon of pesto on the non-buttered side of each slice, all the way to the edges.
- Lay the mozzarella evenly over one pesto-covered slice.
- Top with the other bread slice, pesto-side facing inward, forming a sandwich. Butter the top with remaining ½ tablespoon of butter.
- Heat a skillet over medium heat. Place sandwich into skillet and cook 3 to 4 minutes until bottom is golden brown.
- Flip sandwich with spatula and cook another 3 to 4 minutes until second side is crispy and cheese is melted.
- Remove from skillet, rest 1 minute, slice, and enjoy immediately.
Notes
Use any crusty bread if sourdough isn't on hand. Frozen pesto cubes are a nifty swap. Try sauté function on cooker if skipping skillet step.