Can I make this without a skillet?

Yes. A toaster oven or air fryer works well. Just watch closely so the top does not brown too fast.

How much pesto should I use?

Usually 1 to 2 teaspoons per sandwich is enough. You want flavor, not a soaked interior.

Mozzarella plus provolone is my favorite. Add a little fontina if you want it extra creamy.

Not usually. But for very soft bread or gluten-free bread, a light toast can help keep it from getting soggy.

It is best fresh, but you can prep ingredients ahead. Shred cheese, portion pesto, and slice bread so you can cook it fast when hungry hits.

A cozy and fancy grilled cheese sandwich featuring pesto and melty cheeses, perfect for a quick and satisfying meal.

4 slices sourdough bread or brioche (Choose a bread that toasts well.)
2 tablespoons basil pesto (Homemade or store-bought.)
1 cup mix of mozzarella and provolone cheese (Or other favorite melting cheeses.)
1 tablespoon butter or mayonnaise (For spreading on the outside of the bread.)

Cook Mode Prevent your screen from going dark

Lay one slice in the pan, butter side down.
Add a thin layer of cheese, followed by a spoonful of pesto, and then more cheese.
Top with the second slice, butter side up.
Cook for 3 to 5 minutes per side, pressing gently until golden and melted.
Rest for 1 minute before slicing to prevent the cheese from sliding out.

Keep the heat low to prevent burning. Let the sandwich rest before slicing. Optional: use mayo for a tangy flavor.