Start preheating a large cooking pan over medium to medium-low heat while assembling the grilled cheese. (Don't use heat that's too high of the bread will burn and the cheese won't have time to melt.)
Spread softened butter on each slice of bread on one side.
Spread basil pesto on the inside of each slice of bread.
Place the mozzarella cheese slices on top on one half and provolone on the other half. (Repeat with the other two bread slices.)
Place the slices of bread into the preheated pan, butter side down.
Let the bread heat up and get crispy as the cheese melts. Once cheese is melted, combine the two bread slices.
Rest the grilled cheese for 5-10 minutes before cutting.
Notes
Tips to remember:
Use an artisan bread. It’s usually more dense and great for grilled cheeses! Don’t use overly soft bread because it won’t be sturdy enough.
Use homemade pesto. Homemade really does taste superior to store-bought pesto. It’s very easy to make and you can even make a batch ahead of time and store it in the refrigerator for recipes like this.
Or, use a good quality brand. If using store-bought, make sure to use good quality and one you’ve tried before and know you like. There are so many pesto brands out on the market and most of them do not taste good.
make it gluten free: Use your favorite gluten free dream, just make sure that you buy gluten free bread that’s on the sturdier side. Check all of the labels on the other ingredients just to ensure that they’re all gluten free, which they should be.