Sourdough Pesto Grilled Cheese (Printable Version)

Thick sourdough with basil pesto and a blend of melty cheeses grilled to a crisp, golden finish.

# What You’ll Need:

→ Bread

01 - 4 slices thick-cut sourdough bread

→ Cheese

02 - 1/2 cup shredded mozzarella cheese (2 oz)
03 - 1/2 cup shredded fontina cheese (2 oz)
04 - 1/2 cup shredded sharp white cheddar cheese (2 oz)

→ Spreads & Condiments

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

# Step-by-Step Guide:

01 - Lay four sourdough slices flat. Spread 1/2 tablespoon of butter on one side of each slice.
02 - Flip each slice and spread approximately 1 tablespoon of basil pesto onto the unbuttered side of two slices.
03 - Distribute shredded mozzarella, fontina, and sharp cheddar evenly over the pesto-covered slices.
04 - Top with the remaining bread slices, ensuring the buttered sides face outward.
05 - Warm a large nonstick skillet or griddle over medium heat.
06 - Place sandwiches on the skillet and cook 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
07 - Remove sandwiches from pan, cool for one minute, then slice and serve warm.

# Additional Tips::

01 -
  • The three-cheese blend creates this incredible melt that oozes just enough without making a mess
  • Thick sourdough holds up beautifully to the pesto, getting perfectly crisp while staying tender inside
  • Ready in twenty minutes but tastes like something from a fancy sandwich shop
02 -
  • Medium heat is crucial, high heat burns the bread before the cheese has time to melt properly
  • Pressing gently with your spatula helps the bread make contact with the pan for even browning
  • Letting the sandwiches rest for one minute prevents that disappointing moment when all your cheese escapes the first time you cut in
03 -
  • Try adding thin tomato slices between the cheese layers for extra moisture and brightness
  • Leftover sandwiches reheat surprisingly well in a 350°F oven for about 10 minutes
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