Avocado and Pesto Grilled Cheese

Classic Pesto
  • 8 slices Italian loaf bread, each about 1/2-inch thick
  • 1/4 cup Filippo Berio Classic Pesto
  • 1 ripe avocado, peeled, pitted and sliced
  • 6 oz fresh mozzarella, thinly sliced
  • 1/4 tsp each salt and pepper
  • 2 tbsp Filippo Berio Olive Oil
    • Brush one side of each slice of bread with pesto. Layer avocado and mozzarella over half of the slices; sprinkle with salt and pepper. Top with remaining bread. Brush outside of sandwiches with oil.
    • Heat large skillet over medium-low heat; cook sandwiches, in batches if needed, for 2 to 3 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.
    • Tips:
      • This sandwich is just as delicious made with Filippo Berio Sundried Tomato Pesto.
      • Add a pinch of hot pepper flakes to the sandwich for a spicy addition.

    Prep Time

    5 min

    Cook Time

    8 min

    Total Time

    13 min








    Cooking Method: Sauté / Pan Fry

    World Cuisine: American

    Product: Classic Pesto


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