Sourdough Pesto Grilled Cheese (Printable Version)

A flavorful twist featuring thick sourdough layered with basil pesto and melted cheese blend, grilled until crispy and golden.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Lay out the sourdough slices. 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 distribute the mozzarella, fontina, and cheddar cheese over the pesto-covered slices.
04 - Top with the remaining bread slices, ensuring the buttered side faces 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, pressing gently with a spatula until the bread achieves a golden, crisp exterior and the cheese is completely melted.
07 - Remove from the pan, allow to cool for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • Triple Cheese Blend: A combination of mozzarella, fontina, and sharp white cheddar creates the ultimate melt.
  • Aromatic Pesto: Basil pesto adds a fresh, herbaceous layer that cuts through the richness of the cheese.
  • Perfect Texture: Thick-cut sourdough bread provides a satisfyingly crisp and golden exterior.
02 -
  • Rest Before Slicing: Letting the sandwich cool for one minute allows the cheese to set slightly, making it easier to slice without the filling sliding out.
  • Room Temp Butter: Use softened butter to ensure an even coating on the sourdough without tearing the bread.
  • Fresh Shreds: If time allows, shred the cheese yourself for a smoother melt compared to pre-shredded varieties.
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