Save A rich and flavorful twist on the classic grilled cheese, featuring thick slices of sourdough bread layered with aromatic basil pesto and a blend of melty cheeses, grilled to golden perfection. This sandwich elevates a simple lunch into a gourmet experience with its combination of tangy bread and herbaceous spreads.
Save Whether you're looking for a quick vegetarian dinner or a hearty afternoon snack, this Sourdough Pesto Grilled Cheese is easy to prepare and delivers restaurant-quality flavor in just 20 minutes.
Ingredients
- 4 slices thick-cut sourdough bread
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/2 cup (60 g) shredded fontina cheese
- 1/2 cup (60 g) shredded sharp white cheddar
- 3 tbsp basil pesto (store-bought or homemade)
- 2 tbsp unsalted butter, softened
Instructions
- Step 1
- Lay out the sourdough slices. Spread 1/2 tablespoon of butter on one side of each slice.
- Step 2
- Flip the bread over and spread about 1 tablespoon of basil pesto on the unbuttered side of two slices.
- Step 3
- Evenly divide and sprinkle the mozzarella, fontina, and cheddar over the pesto-covered slices.
- Step 4
- Top with the remaining bread slices, buttered side facing out.
- Step 5
- Heat a large nonstick skillet or griddle over medium heat.
- Step 6
- Place the sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is fully melted.
- Step 7
- Remove from the pan, let cool for 1 minute, then slice and serve warm.
Zusatztipps für die Zubereitung
For extra flavor and texture, consider adding a few thin tomato slices or a handful of fresh baby spinach to the sandwich before you begin the grilling process.
Varianten und Anpassungen
You can easily customize the cheese profile by substituting the blend with Gruyère or provolone. To make this recipe vegan, use plant-based butter, dairy-free pesto, and your favorite vegan cheese alternatives.
Serviervorschläge
To turn this sandwich into a complete meal, serve it alongside a fresh side salad or a classic bowl of warm tomato soup for dipping.
Save Enjoy your homemade Sourdough Pesto Grilled Cheese while it's warm, enjoying the perfect harmony of melted cheese, aromatic pesto, and crispy sourdough crust.
Recipe FAQs
- → Can I use a different type of bread?
Yes, thick-cut white bread, ciabatta, or focaccia work well. The key is choosing bread sturdy enough to hold the cheese and pesto without falling apart during cooking.
- → How do I prevent the bread from burning while the cheese melts?
Cook on medium heat rather than high, and press gently with a spatula. You can also lower the heat to medium-low and cover the skillet briefly to trap steam, which helps the cheese melt faster.
- → What if I don't have fontina cheese?
Fontina is interchangeable with gruyère, provolone, or gouda. Use any melting cheese you prefer—the blend creates richness, but any single cheese works fine.
- → Is homemade pesto better than store-bought?
Both work beautifully. Homemade pesto offers fresher basil flavor, but store-bought saves time. If making homemade, blend fresh basil, garlic, pine nuts, parmesan, and olive oil to your preferred consistency.
- → Can I make this vegan?
Absolutely. Substitute plant-based butter, dairy-free cheese alternatives, and ensure your pesto is vegan or make it without cheese. The cooking method remains the same.
- → What sides pair well with this sandwich?
Tomato soup is classic. Alternatively, serve with a crisp green salad, roasted vegetables, or pickles for a light, balanced meal.