Sourdough Pesto Grilled Cheese (Print Version)

Golden sourdough bread layered with aromatic basil pesto and a blend of melty cheeses, grilled to crispy perfection.

# 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 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. Evenly distribute the mozzarella, fontina, and cheddar over the pesto-covered slices.
03 - Top with the remaining bread slices, ensuring the buttered side faces outward.
04 - Heat a large nonstick skillet or griddle over medium heat.
05 - 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.
06 - Remove from the pan and let cool for 1 minute. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • The combination of three melting cheeses creates that perfect cheese pull we all secretly chase in comfort food
  • Sourdough adds tang and structure that keeps every bite satisfyingly crisp
  • Basil pesto brings an unexpected brightness that cuts through all that rich cheese
02 -
  • Medium heat is crucial because high heat will burn the bread before the cheese has time to melt properly
  • Pressing gently with your spatula helps the bread make contact with the pan for even crisping
  • The one-minute rest period prevents the cheese from immediately oozing out when you slice
03 -
  • Use a cast iron skillet for the most even heat distribution and best crust development
  • Mayonnaise can replace butter for an even crispier exterior with a slightly tangy finish
  • Add a layer of thinly sliced tomatoes between the cheese and pesto for extra moisture and brightness
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