Sourdough Pesto Grilled Cheese

Elevate your lunch routine with this Sourdough Pesto Grilled Cheese, a sophisticated take on a classic comfort food. Featuring thick slices of tangy sourdough bread and a rich, aromatic basil pesto, this sandwich is filled with a decadent trio of melted mozzarella, fontina, and sharp white cheddar for the ultimate cheese pull.

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In just 20 minutes, you can transform simple pantry staples into a gourmet meal that feels both indulgent and heartwarming. Whether you are cooking for two or treating yourself, this recipe delivers golden, buttery perfection in every bite.

Ingredients

• 4 slices thick-cut sourdough bread
• 1/2 cup (60 g) shredded mozzarella cheese
• 1/2 cup (60 g) shredded fontina cheese
• 1/2 cup (60 g) shredded sharp white cheddar
• 3 tbsp basil pesto (store-bought or homemade)
• 2 tbsp unsalted butter, softened

Instructions

Step 1

Lay out the sourdough slices. Spread 1/2 tablespoon of butter on one side of each slice.

Step 2

Flip the bread over and spread about 1 tablespoon of basil pesto on the unbuttered side of two slices.

Step 3

Evenly divide and sprinkle the mozzarella, fontina, and cheddar over the pesto-covered slices.

Step 4

Top with the remaining bread slices, buttered side facing out.

Step 5

Heat a large nonstick skillet or griddle over medium heat.

Step 6

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.

Step 7

Remove from the pan, let cool for 1 minute, then slice and serve warm.

Zusatztipps für die Zubereitung

For the best results, shred the cheese yourself to ensure a smooth melt. Keep the heat at a steady medium to allow the cheese to melt fully without burning the sourdough bread. If the bread is browning too quickly, you can briefly cover the pan with a lid to trap heat and accelerate the melting process.

Varianten und Anpassungen

This recipe is highly adaptable; you can substitute the cheeses with Gruyère or provolone if desired. For extra flavor and texture, try adding thin tomato slices or a handful of baby spinach before grilling. To make this dish vegan, simply use plant-based butter, nut-free or vegan pesto, and dairy-free cheese alternatives.

Serviervorschläge

For a complete and comforting meal, serve this sourdough pesto grilled cheese alongside a warm bowl of tomato soup or a fresh, crisp side salad. The acidity of the soup or the brightness of the salad balances the richness of the melted cheese and pesto.

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Enjoy this savory, gooey delight while it is warm and the cheese is at its peak meltiness. This easy yet elevated sandwich is sure to become a favorite for both lunch and dinner.

Recipe FAQs

→ Can I use store-bought pesto instead of homemade?

Absolutely! Store-bought basil pesto works perfectly and saves time. Just ensure it's at room temperature for even spreading.

→ What's the best way to prevent the bread from burning?

Use medium heat and cook for 3-4 minutes per side. Medium-low heat works best if your skillet runs hot. The butter will brown slightly, creating that desirable golden crust without burning.

→ Can I make this ahead of time?

Assemble the sandwiches up to 2 hours before grilling and wrap in plastic wrap. Grill fresh just before serving for the best texture and melted cheese.

→ What cheeses work best as substitutes?

Gruyère, provolone, fresh mozzarella, or a combination work wonderfully. Choose cheeses that melt well. Avoid hard cheeses like Parmesan for this application.

→ How do I make this vegan?

Substitute plant-based butter, dairy-free cheese alternatives, and nut-free vegan pesto. Cashew-based or store-bought vegan pesto are excellent options.

→ What should I serve alongside this sandwich?

Tomato soup is the classic pairing. A fresh side salad, pickles, or roasted vegetables complement it beautifully as well.