This grilled goat cheese sandwich combines multiple cheeses, fresh vegetables and homemade basil pesto for an elevated yet easy-to-make grilled cheese any day of the week.
If you love sandwiches but aren’t into processed lunch meat, this grilled goat cheese sandwich is for you. It’s far from ordinary: creamy goat cheese, fresh mozzarella, tomatoes, avocado, peppery arugula and a smear of basil pesto come together for a flavorful vegetarian meal.
To make the outside extra special, the bread is brushed with butter and sprinkled with grated Parmesan before grilling, creating a crispy, cheesy crust. The result is a satisfying, slightly indulgent sandwich that comes together quickly and can easily be customized with different cheeses, veggies, or cooked meats.
Kitchen Tools
- Large skillet
- Spatula
- Sharp knife and cutting board
- Butter knife
Ingredients
- Good-quality bread (sourdough recommended)
- Tomatoes
- Avocados
- Fresh mozzarella and crumbled goat cheese
- Arugula
- Homemade basil pesto (or store-bought)
- Grated Parmesan cheese
- Butter
How to Make the Best Grilled Cheese
- Prepare all ingredients first: slice tomatoes, mash the avocado, wash the arugula and slice or crumble cheeses. Having everything ready makes assembly quick and efficient.
- Butter one side of each bread slice, then sprinkle grated Parmesan over the butter and press it in so it adheres. This creates a crisp, cheesy exterior; it’s optional but highly recommended.
- Assemble the sandwiches: on the unbuttered side spread 2 tablespoons of pesto, add a layer of cheese, then tomatoes, arugula and mashed avocado. Top with the second slice of bread, butter side out.
- Heat a large skillet over low–medium heat and melt a bit of butter or use cooking spray. Place the sandwich butter-side down and cook until the bread is golden and the cheeses melt, about 4–6 minutes per side depending on your stove and bread thickness. Flip and cook the other side until crisp. Serve warm.
More Vegetarian Dishes
Roasted Veggie Enchiladas • Black Bean & Sweet Potato Quesadillas • Easy Margherita Pizza • Healthy Vegetarian Chili • Red Pesto Pasta
Common Questions
Wrap each sandwich in foil and refrigerate for up to one day. Reheat in the oven to retain crispness; sandwiches are always best eaten fresh.
Microwaving will soften the bread and make it soggy. Instead, reheat foil-wrapped sandwiches in the oven at 375°F for about 15 minutes to crisp the crust and melt the cheese.
Freezing is not recommended because the fresh vegetables and cheeses don’t freeze well together and textures will suffer.
Additional Options
Add Meat
If you prefer meat, add cooked chicken, turkey or bacon. Rotisserie chicken or leftover holiday turkey work well — just use cooked, shredded meat so the sandwich heats through evenly.
Swap the Cheese
Keep the goat cheese for its tangy character, but you can add or swap other mild white cheeses like white cheddar, muenster or Gouda for extra melt and flavor balance.
Switch the Veggies
Try baby spinach instead of arugula for a milder green, omit tomatoes or avocado if preferred, or experiment with grilled zucchini or roasted red peppers for variety.
Bread Options
Sourdough is ideal, but multigrain, French bread or whole wheat are good alternatives. Choose sturdy slices so the sandwich holds together and toasty exterior develops nicely.
If you try this sandwich, I hope your family loves it. Feel free to customize it and enjoy!
Happy eating!
Grilled Goat Cheese Sandwich with Pesto and Arugula
Caitlyn Erhardt
Pin Recipe
Rate this Recipe
10
10
Ingredients
- 8 Slices Sourdough Bread
- 4 tablespoon Butter
- ½ Cup Crumbled Goat Cheese
- 1 Cup Fresh Mozzarella
- 8 tablespoon Grated Parmesan Cheese
- 2 Large Tomatoes
- 1 Cup Arugula
- 2 Large Avocados
- 8 tablespoon Homemade Basil Pesto Sauce
Instructions
- Butter one side of each slice of bread, sprinkle with Parmesan and press it into the butter so it adheres.
- On the opposite side spread about 2 tablespoons of pesto, add cheeses, top with sliced tomato, a handful of arugula and mashed avocado. Place the second slice of bread on top (butter side out). Repeat to assemble all sandwiches.
- Place sandwiches butter-side down in a skillet over medium heat and cook until the bread is golden and the cheese melts, about 4–6 minutes per side. Flip and cook the other side.
- Work in batches if needed. Serve warm once all sandwiches are toasted.
Notes
- Leftover Storage: Store wrapped in foil in the fridge for up to one day. Reheat in the oven at 375°F for about 15 minutes to restore crispness.
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Nutrition
Calories: 694
Carbohydrates: 45.6 g
Protein: 34.9 g
Fat: 42.3 g
Thank you for sharing!