Spinach Pesto Grilled Cheese (Printable Version)

A flavorful twist on the classic grilled cheese with garlicky spinach pesto and gooey melted cheese between crispy bread.

# What You'll Need:

→ Spinach Pesto

01 - 2 cups fresh spinach leaves, packed
02 - 1/2 cup fresh basil leaves
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup toasted pine nuts
05 - 1 large garlic clove
06 - 1/3 cup extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh lemon juice

→ Grilled Cheese

10 - 4 slices sourdough or country bread
11 - 4 tablespoons unsalted butter, softened
12 - 4 ounces mozzarella cheese, sliced or shredded
13 - 2 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons prepared spinach pesto

# How To Make It:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, stream in olive oil and lemon juice until a smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Butter one side of each bread slice. Lay all bread slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon of spinach pesto on the unbuttered side of two bread slices. Distribute half the mozzarella and cheddar cheese evenly over each slice. Place remaining bread slices on top with buttered side facing outward.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
05 - Remove sandwiches from heat and allow to cool for 1 to 2 minutes. Slice diagonally if desired and serve immediately while warm.

# Expert Advice:

01 -
  • It uses up fresh greens before they wilt and turns them into something you actually crave.
  • The pesto adds depth and brightness that makes plain grilled cheese feel like a restaurant moment.
  • You get that perfect crispy crust with molten cheese and a hint of garlic in every bite.
  • It comes together in under half an hour, even if youre making the pesto from scratch.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Make sure your butter is softened or it will tear the bread when you spread it.
  • Leftover pesto keeps in the fridge for a week and freezes beautifully in ice cube trays.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt evenly and the bread crisp up.
  • Sprinkle a little grated Parmesan on the outside of the buttered bread before grilling for an extra crispy, cheesy crust.
  • Toast your pine nuts in a dry skillet for a few minutes before blending, it brings out a deeper, nuttier flavor.
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