Sourdough Pesto Grilled Cheese (Print Version)

Thick-cut sourdough layered with melty cheeses and aromatic basil pesto, grilled until golden and crispy.

# Ingredient List:

→ 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 cheese

→ Spreads & Condiments

05 - 3 tablespoons basil pesto, store-bought or homemade
06 - 2 tablespoons unsalted butter, softened

# How to Make:

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

# Expert Advice:

01 -
  • The blend of three cheeses ensures a perfect balance of stretch, creaminess, and sharp flavor.
  • Sourdough bread provides a sturdy, flavorful base that crisps up beautifully in the skillet.
  • Basil pesto adds a gourmet, herbal layer that complements the melted cheese perfectly.
02 -
  • Always use softened butter to ensure even coverage without tearing the thick sourdough slices.
  • Allow the sandwich to rest for one minute after removing it from the skillet to let the cheese set slightly before slicing.
  • Double-check your pesto ingredients if you have nut allergies, as many contain pine nuts or walnuts.
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