Sourdough Pesto Grilled Cheese (Print Version)

Crispy sourdough with melted three-cheese blend and fragrant basil pesto.

# What You'll Need:

→ Bread

01 - 4 slices thick-cut sourdough bread

→ Cheese

02 - 1/2 cup shredded mozzarella cheese
03 - 1/2 cup shredded fontina cheese
04 - 1/2 cup shredded sharp white cheddar

→ Spreads & Condiments

05 - 3 tablespoons basil pesto
06 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Lay out the sourdough slices. Spread 1/2 tablespoon of butter on one side of each slice.
02 - Flip the bread over and spread about 1 tablespoon of basil pesto on the unbuttered side of two slices.
03 - Evenly divide and sprinkle the mozzarella, fontina, and cheddar over the pesto-covered slices.
04 - Top with the remaining bread slices, buttered side facing out.
05 - Heat a large nonstick skillet or griddle over medium heat.
06 - Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is fully melted.
07 - Remove from the pan, let cool for 1 minute, then slice and serve warm.

# Top Tips:

01 -
  • The three cheese blend creates the most incredible pull apart texture youve ever experienced
  • Pesto adds an herbaceous brightness that cuts through all that rich cheese perfectly
  • Takes twenty minutes max but tastes like something from a fancy sandwich shop
02 -
  • Medium heat might feel too slow but high heat will burn the bread before the cheese melts through
  • Shredded cheese melts way faster and more evenly than slices so dont skip the prep work
  • Letting the sandwiches rest for even one minute makes the difference between a messy disaster and a clean slice
03 -
  • Grate your cheese from blocks instead of buying pre shredded for the smoothest melt
  • Let your butter soften completely before spreading to avoid tearing the bread
  • A cast iron skillet creates the most gorgeous crust but nonstick works perfectly fine too
Go Back