Sourdough Pesto Grilled Cheese (Printable)

Golden sourdough layered with aromatic basil pesto and a blend of melty cheeses—a flavorful twist on the classic sandwich.

# What You 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 Steps:

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.
03 - Evenly divide and distribute the mozzarella, fontina, and cheddar over the pesto-covered slices.
04 - Top with the remaining bread slices, positioning the buttered side facing outward.
05 - Heat a large nonstick skillet or griddle over medium heat.
06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, gently pressing with a spatula until the bread achieves a golden and crisp exterior and the cheese melts completely.
07 - Remove from the pan, allow to cool for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • Features a melty three-cheese blend of mozzarella, fontina, and sharp white cheddar.
  • Aromatic basil pesto adds a sophisticated flavor profile to the classic grilled cheese.
  • The use of thick-cut sourdough provides a satisfyingly crunchy and tangy exterior.
02 -
  • Shred the cheese yourself using a cheese grater for a smoother, more consistent melt.
  • Press down gently with a spatula while grilling to help the cheese bind the slices together.
  • Always allow the sandwich to rest for one minute after removing it from the heat to let the cheese set.
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