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The Kelsey Sandwich

You don’t need much to make a stunning, unique grilled cheese sandwich

Though it may seem unusual, sweet multigrain bread, gooey Cheddar cheese, and an herbaceous, salty pesto create an irresistible sandwich.

This recipe is courtesy of Tillamook and Matt Breslow of The Grilled Cheese Gril in Portland, Oregon.


  • 1/2 Cup basil pesto
  • 4 slices multigrain whole wheat bread
  • Salted butter (preferably Tillamook), melted
  • 8 slices medium Cheddar cheese, preferably Tillamook


Preheat a counter top griddle to medium-high heat.

Spread basil pesto on one side of all slices of bread.

Brush melted butter on the other side and place all bread slices on grill, butter side down.

Add two slices of cheddar cheese on each piece of bread, directly on top of the pesto.

Place a pot lid over all slices of bread to help the cheese melt faster. Let them sit for a minute or so, then check the cheese to see how melted it is. Repeat this process as necessary until the cheese is fully melted.

Close the sandwiches and flip them over a few times, allowing the cheese to melt together.

Pull them from the grill, cut them, plate them, and enjoy.