Description
Thai Basil Pesto Grilled Cheese with Tom Yum Paste is a quick, flavorful twist on classic comfort food — crispy, cheesy, and packed with bold Thai flair. Use my homemade Thai basil pesto for the best flavors!
Ingredients
Scale
- 4 slices sourdough bread
- ½ cup Thai basil pesto
- 6 ounces mozzarella, provolone, or Muenster cheese
- ½ stick butter
- 2 tablespoons neutral oil
- 3 tablespoons Tom Yum paste. Or my homemade recipe here.
Instructions
- Butter the bread. Spread a generous layer of butter on one side of each slice.
- Spread the sauces. On the unbuttered sides, spread one with Thai basil pesto and the other with Tom Yum paste.
- Add the cheese. Layer your cheese slices on the pesto side. Top with the Tom Yum slice, buttered side out.
- Cook. Heat a pan over medium heat with a little oil. Grill each sandwich until golden and crispy, 3–4 minutes per side, pressing gently.
- Serve. Remove from the pan and cut in half and serve hot — ideally with a bowl of Thai Basil Pesto Avocado Soup for dipping.
Notes
- Cook over medium heat — too high and the bread will brown before the cheese melts.
- Mix and match cheeses! Pepper jack adds spice; provolone adds creaminess, muenster cheese is my currrent favorite and used for this recipe.
- Make it extra decadent by adding sliced avocado, roasted red peppers, or tomatoes inside.
- Best Cheeses for Thai Grilled Cheese: For the perfect melt, use mozzarella, provolone, or muenster — they’re creamy and balance the bold Thai flavors beautifully. For a little kick, try pepper jack. Avoid sharp cheeses like aged cheddar; they overpower the herby pesto and tangy Tom Yum.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: fusion, easy
- Method: stovetop
- Cuisine: Thai fusion