Jazzed Up Grilled Cheese

One Thursday night a while back, we were out of leftovers. Thursday nights are almost always Leftover Night for dinner, except for when we don’t have any! It’s happening more and more these days, the bigger these kids are getting. No more teeny tiny portions for them…might have to actually start thinking of a meal to cook on Thursday nights;) ANYwho…my go-tos when this happens are breakfast or grilled cheese/sandwiches. This particular night I went the grilled cheese route, but I wanted to jazz them up, make it a little more exciting for these people I love so dearly.

I searched the fridge.

I had some pesto. (Pesto is a staple in our house. I. LOVE. PESTO.)

I had tomatoes.

I had a plan.

I made these Jazzed Up Grilled Cheeses that night.

And the house went wild.

I make them all the time now, because we usually have all the ingredients on hand. Last time I made them, my husband told me I should totally blog about them.

Not a bad idea, I thought.

So this afternoon, I picked up my boy at noon from preschool. We were heading home, discussing what we were going to fix for lunch. His request: red soup and grilled cheeses. Since it’s still ridiculously cold outside, it was the perfect day for it.

And then I thought, Great, I’ll snap some pics and finally get to write a blog about it tonight!

That kid’s a genius, I tell ya.

I’m talking these up like they’re something you’d eat in a five-star restaurant or something – please don’t be fooled. These are as simple as they come, but for some reason, the flavors and textures just work very well and I think you’ll love them too!

Here’s the recipe (if you even can call this a recipe– I use the term verrrry loosely):


(per sandwich)

-2 slices Sourdough bread (I know, whole wheat’s much healthier – and we use whole wheat bread for everything else, but when it comes to grilled cheese, I gotta do sourdough!

-2 thin slices of tomato

-little bit of pesto (just enough to coat one slice of bread)

-1-2 slices provolone cheese (I go with 1.5 because that fits the bread perfectly)

– drizzle of olive oil

It’s pretty self-explanatory – just assemble your sandwich…


Then, instead of butter spread on the outside bread pieces, drizzle just a tiny bit of olive oil. Thought this would be yummy to try, and I loved how crunchy the bread got.

Brown both sides, and enjoy!


And because one can never have enough tomato, basil, and cheese, I always make some tomato soup topped with fresh Parmesan and chopped basil. We love our “red soup” in this house.

So that’s the story of how my Jazzed Up Grilled Cheese was born, and how my husband will never settle for a plain one again…

‘Course, they taste even better when you’ve got a cute little 4 year old lunch date by your side…


Good grief, get that boy a haircut! Somebody oughtta talk to his mother…





  1. What kind of tomato soup does your family like?

  2. melanie kelly says:

    sounds delish liz ! 🙂 can never go wrong with pesto and cheese right? 😉 I like “Amy’s” organic tomato soup (yellow can I believe) really good !

  3. I tried this and it was delicious! Thanks for sharing! 🙂

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