Save The smell of basil hitting warm butter still takes me back to my tiny first apartment kitchen, where I discovered that pesto could transform absolutely anything. I'd been making grilled cheese the same way since childhood, but one afternoon I found myself with half a jar of homemade pesto and some sourdough that was going stale. That first bite—crunchy, cheesy, herbaceous—made me realize the best recipes often come from pantry cleanout desperation rather than careful planning.
I made these for my sister during one of those gray Sunday afternoons when you just need something warm and indulgent. She took one bite and actually went quiet for a full thirty seconds, which is basically her highest compliment. Now it's her go-to request whenever she visits, and I've learned to always keep extra pesto in the freezer just in case.
Ingredients
- Thick-cut sourdough bread: The sturdy texture holds up beautifully to the cheese weight and develops those gorgeous dark-grown spots when grilled
- Shredded mozzarella cheese: Provides the classic melt and stretch factor that makes grilled cheese so satisfying
- Shredded fontina cheese: Adds a subtle nuttiness and exceptional melting qualities that bind everything together
- Shredded sharp white cheddar: Brings the necessary sharpness to cut through the richness and balance the flavors
- Basil pesto: The aromatic backbone that elevates this from ordinary to something you will think about days later
- Unsalted butter: Creates that golden crunch we are all after, and using unsalted lets you control the seasoning
Instructions
- Prep your bread:
- Lay out all four sourdough slices and spread softened butter generously on one side of each piece, making sure to coat every corner to the edge
- Add the pesto layer:
- Flip the slices over and spread a generous tablespoon of basil pesto on the unbuttered side of just two slices
- Layer the cheeses:
- Divide the mozzarella, fontina, and cheddar evenly between the two pesto-covered slices, spreading the cheese almost to the edges
- Assemble the sandwiches:
- Top with the remaining bread slices, buttered side facing outward, pressing down gently to help everything settle
- Heat your pan:
- Place a large nonstick skillet or griddle over medium heat and let it get properly hot before adding the sandwiches
- Grill to perfection:
- Cook for about 4 minutes on the first side, pressing occasionally with your spatula, until deep golden brown
- Flip and finish:
- Carefully turn the sandwiches and cook another 3 to 4 minutes until the cheese is completely melted and the second side matches the first
- Rest and serve:
- Let the sandwiches cool on a cutting board for just one minute before slicing diagonally
Save These sandwiches have become my answer to everything from bad days to celebratory moments. There is something about the combination of warm basil and melted cheese that feels like a hug in food form, and I cannot count the number of times this recipe has saved a mediocre dinner plan.
Choosing Your Cheese Blend
The three-cheese combination is not random. Mozzarella provides the classic pizza-style stretch, fontina melts into a creamy base, and sharp cheddar cuts through all that richness. I have tested many combinations, and this specific trio creates the most balanced flavor profile while maintaining that irresistible cheese pull everyone wants in a grilled cheese.
Pesto Placement Secrets
Spreading pesto on the unbuttered side (the inside) prevents it from burning while the bread grills. I learned this the hard way when I once spread it on the buttered side, ending up with blackened basil and a disappointed table. The pesto acts as a flavor barrier between the bread and cheese, infusing every bite without direct heat exposure.
Make-Ahead Tips
You can shred all the cheeses up to two days in advance and keep them in airtight containers in the refrigerator. The pesto can be frozen in ice cube trays for weeks, making this recipe incredibly convenient for busy weeknights.
- Butter your bread ahead of time and stack the slices between parchment paper
- If making multiple sandwiches, cook them in batches and keep finished ones warm in a 200F oven
- Always pre-shred your cheese from blocks for better melting than pre-shredded bags
Save I hope this recipe finds you on a day when you really need it, and that it becomes one of those reliable comfort meals you turn to again and again.
Recipe FAQs
- → Can I use different types of cheese?
Absolutely! Gruyère, provolone, or any melting cheese works well. Feel free to mix and match based on your preferences. Just ensure you're using cheeses that melt smoothly for the best results.
- → How do I prevent the bread from burning while the cheese melts?
Use medium heat and cook for 3-4 minutes per side. If your skillet runs hot, reduce to medium-low. You can also cover the skillet with a lid during the last minute to trap heat and melt the cheese faster without over-browning the bread.
- → Can I make this ahead of time?
While best served fresh off the skillet, you can prepare your ingredients ahead. Assemble the sandwiches just before cooking for optimal texture and cheese melt. Store pesto separately if making homemade.
- → What's the best way to slice the sourdough?
Use a serrated bread knife and aim for slices about 1/2-inch thick. This thickness provides structural integrity while allowing the cheese to melt beautifully without the bread becoming soggy.
- → Is this suitable for vegetarians?
Yes, this is a vegetarian-friendly sandwich. Ensure your pesto and butter are vegetarian-certified. Most store-bought pestos are vegetarian, but always check labels for anchovies in traditional versions.
- → What sides pair well with this sandwich?
Tomato soup is the classic pairing, offering a warm, tangy contrast. A fresh side salad with light vinaigrette, pickles, or roasted vegetables also complement the richness beautifully.