Give Your Grilled Cheese A Delicious Upgrade With This Pantry Ingredient

The grilled cheese sandwich is more than just a food; it's an institution, with a history that includes the U.S. Navy, early American diners, and fond memories of government cheese, used to this day by Wahlburgers. A grilled cheese has unlimited appeal. You can make a fancy grilled cheese using artisan ingredients (we love this Italian flatbread, for instance) or stick to the cheapest store-bought bread and cheese, and practically every time it will hit the spot. That doesn't mean there isn't room for improvement, however. If that's what you're looking for, grab that jar of pesto in your pantry.

Around a teaspoon of pesto should be enough to give you a thin smear on the inside of the bread to amp up the flavor as the basil's brightness contrasts with the sharp creaminess of the cheese. The hint of garlic adds an earthiness to the proceedings, while the whole thing pops with green color when the bread is cut. Some people prefer to add their pesto in between the cheese layers so the flavors really combine, but we don't think it really matters when it comes to eating the sandwich.

What is important is avoiding a cheaper, oilier pesto, as that can make your bread too greasy, even if you've taken this step in the grilled cheese-making process. Other grilled cheese fans have gone even further and used pesto instead of butter in their sandos, though some online commenters are divided on this step. We think the olive oil in the pesto would be enough to prevent the bread from going dry, but you could combine it with this oil for a flavor explosion.

Italy's northern region is home to Genoa, where pesto originated, gaining its name from "pestare," which means to crush. For generations, this vibrant sauce has been made by combining Parmesan, garlic, pine nuts, and olive oil with fresh basil that has been pounded or ground to release all its natural oils. Pesto goes on and with everything, from pasta and seafood, to chicken and grilled cheese, but the flavor you get can depend on the kind you buy. There's a wide range of store-bought pestos out there, and not all use what you may consider to be authentic, high-quality ingredients. It's worth casting an eye over what's inside the jar, so you avoid any made with tasteless oils or lower-quality nuts that could bring down your grilled cheese.

Another alternative is fresh pesto, with a taste that can be light years away, even from a good jarred brand. If you're trying fresh pesto on your grilled cheese for the first time, don't be too heavy-handed, as the intense flavor could overwhelm your sandwich. Remember, once your pesto's open, it won't last for long, so why not have a go at making your own if you've got a machine in which to blitz everything? The traditional basil, Parmesan, and pine nut trifecta is a springboard to all kinds of flavor combinations, including switching out the herb and nuts for sun-dried tomatoes and almonds to make red pesto, or tossing in some habaneros to add a little heat. Consider how these will balance with the cheeses in your sandwich, too, and you'll have a delish meal.