Sourdough Pesto Grilled Cheese

I had one of those rainy Sunday afternoons where nothing sounded better than something warm and melty, but I wanted to elevate the usual grilled cheese experience. The pesto jar in my fridge caught my eye, and suddenly I was experimenting with what became my go-to comfort food upgrade. Now its the sandwich I make when I need dinner to feel like a hug.

My roommate walked in while I was making these and literally stopped mid sentence to ask what smelled so good. We ended up eating them standing at the counter because neither of us wanted to wait to sit down. Now she requests them every time she comes over.

Ingredients

• 4 slices thick cut sourdough bread: The tangy flavor and sturdy texture hold up beautifully to grilling
• 1/2 cup (60 g) shredded mozzarella cheese: Provides that classic stretch we all love in grilled cheese
• 1/2 cup (60 g) shredded fontina cheese: Adds a buttery nuttiness that melts like a dream
• 1/2 cup (60 g) shredded sharp white cheddar: Brings the perfect punch of flavor to balance everything
• 3 tbsp basil pesto: Use your favorite homemade or store bought version
• 2 tbsp unsalted butter softened: Creates that golden crisp exterior we are all after

Instructions

Prep your bread:

Lay out all four sourdough slices and spread half a tablespoon of softened butter on one side of each piece, making sure to cover edge to edge.

Add the pesto layer:

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

Layer the cheeses:

Evenly divide the mozzarella, fontina, and cheddar between the two pesto covered slices, spreading it to the edges.

Assemble the sandwiches:

Top with the remaining bread slices, buttered side facing outward, creating two complete sandwiches.

Start grilling:

Heat a large nonstick skillet over medium heat for a couple minutes, then carefully place both sandwiches in the pan.

Cook to perfection:

Let them cook for 3 to 4 minutes on the first side, pressing gently with your spatula, until golden brown.

Flip and finish:

Carefully turn each sandwich and cook another 3 to 4 minutes until the second side matches that beautiful golden color and the cheese is completely melted.

Serve immediately:

Let them rest for just one minute so the cheese sets slightly, then slice diagonally and enjoy while hot.

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This recipe officially became a household staple the night I served it with tomato soup and my partner said it was the best dinner Id made all month. Theres something about the combination of crispy sourdough and that aromatic pesto that turns a simple sandwich into something special.

Choosing the Right Cheese

I have found that the three cheese blend really makes a difference here. Mozzarella gives you the stretch, fontina adds that buttery richness, and sharp cheddar cuts through with just enough tang. You can absolutely experiment with Gruyère or provolone, but this particular combination has become my perfect ratio.

Perfecting the Crust

The trick to getting that restaurant quality golden crust is patience. Let the pan heat up properly before adding the sandwiches, and resist the urge to crank up the heat. Low and slow gives you that beautifully crisp exterior without risking burnt bread or unmelted cheese.

Serving Suggestions

While these sandwiches are fantastic on their own, I love serving them with a simple green salad dressed with lemon vinaigrette. The acidity cuts through the richness beautifully. A cup of tomato soup on the side never hurt anyone either.

• Add fresh tomato slices inside for extra moisture and brightness
• A handful of baby spinach makes it feel a little more substantial
• Cutting diagonally just tastes better, I am convinced of this

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Whether you are making these for a quick weeknight dinner or a lazy weekend lunch, I hope this sandwich brings you as much comfort as it has brought me. Happy cooking, friend.

Recipe Questions & Answers

→ What type of bread works best?

Thick-cut sourdough provides ideal structure and flavor. Its tangy notes complement the pesto while the sturdy texture holds up well to grilling without becoming soggy.

→ Can I use store-bought pesto?

Absolutely. Store-bought basil pesto works wonderfully, though homemade offers fresh, vibrant flavor. Either way, aim for about 1 tablespoon per sandwich.

→ What other cheeses could I use?

Gruyère adds nutty depth, provolone brings mild creaminess, and gouda offers subtle sweetness. The key is using cheeses that melt smoothly and complement the basil pesto.

→ How do I prevent soggy bread?

Butter the exterior slices generously and ensure your skillet reaches medium heat before adding sandwiches. The butter creates a crispy barrier that protects the bread from moisture.

→ Can I make this vegan?

Yes. Use plant-based butter, vegan pesto (verify it's dairy-free), and your favorite vegan cheese shreds. The method remains exactly the same.

→ What should I serve alongside?

Warm tomato soup creates a classic pairing, while a fresh arugula salad with balsamic vinaigrette cuts through the richness. Pickles add bright acidity to balance the cheesy indulgence.