Sourdough Pesto Grilled Cheese (Printable Version)

Golden sourdough with pesto and melted cheese blend

# 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

→ Spreads & Condiments

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

# How To Make It:

01 - Lay out all sourdough slices. Spread 1/2 tablespoon of softened butter evenly on one side of each slice.
02 - Flip the bread slices over. Spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices.
03 - Evenly distribute and layer the shredded mozzarella, fontina, and sharp white cheddar over the pesto-covered slices.
04 - Place the remaining bread slices on top with the buttered side facing outward to create complete sandwiches.
05 - Preheat a large nonstick skillet or griddle over medium heat until hot.
06 - Transfer sandwiches to the heated skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread achieves golden crispiness and cheese melts completely.
07 - Remove from heat and let rest for 1 minute. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • The three cheese blend creates the most incredible pull and depth of flavor
  • That basil pesto cuts through the richness in just the right way
  • It comes together in twenty minutes but tastes like something from a cafe
02 -
  • Medium low heat is your friend here high heat burns the bread before the cheese melts
  • Pressing gently with the spatula helps the bread make contact with the cheese for better melting
  • Letting them rest for that one minute prevents the cheese from oozing out when you slice
03 -
  • If your butter is too cold to spread easily, pop it in the microwave for just five seconds
  • Shred your own cheese instead of buying pre shredded for better melting
  • A well seasoned cast iron skillet creates the most beautiful crust
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