Sourdough Pesto Grilled Cheese (Print version)

A rich and flavorful twist on the classic grilled cheese, featuring thick slices of sourdough bread layered with aromatic basil pesto and melty cheeses.

# What You 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 cheese

→ Spreads & Condiments

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

# How to Make:

01 - Lay out the sourdough slices and spread 1/2 tablespoon of butter on one side of each slice.
02 - Flip the bread over and spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices.
03 - Evenly distribute and sprinkle the mozzarella, fontina, and cheddar over the pesto-covered slices.
04 - Top with the remaining bread slices, positioning the buttered side facing outward.
05 - Heat a large nonstick skillet or griddle over medium heat.
06 - Place the sandwiches in the skillet and cook for 3 to 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, allow to cool for 1 minute, then slice and serve warm.

# Expert tips:

01 -
  • The three-cheese blend creates this incredible stretch factor that makes every bite feel like a special occasion
  • Pesto between the cheese and bread keeps everything from getting soggy while infusing flavor throughout
02 -
  • Medium heat is your friend here because high heat burns the bread before the cheese has time to melt into gooey perfection
  • Letting the cheese shred come to room temperature for ten minutes helps it melt more evenly and quickly
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded because the anti-caking coating prevents proper melting
  • Weighing down the sandwich with a second pan or heavy pot during the first minute of cooking helps the cheese adhere to both bread slices
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