Sourdough Pesto Grilled Cheese

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 Italian-inspired sandwich is the perfect easy vegetarian meal for any time of day.

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This recipe yields two servings and combines the comforting nature of a sandwich with high-quality ingredients. Whether you are looking for a quick lunch or a flavorful dinner, the combination of three cheeses and basil pesto makes this a standout choice.

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, add a few thin tomato slices or a handful of baby spinach before grilling.

Varianten und Anpassungen

Substitute cheeses as desired: Gruyère or provolone work well. To make it vegan, use plant-based butter, pesto, and cheese alternatives.

Serviervorschläge

Serve with a side salad or tomato soup for a complete meal.

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Slice your golden, crispy Sourdough Pesto Grilled Cheese in half and serve it immediately to enjoy the aromatic basil pesto and melty three-cheese blend at its best.

Recipe FAQs

→ Can I use different types of cheese?

Absolutely! While mozzarella, fontina, and sharp cheddar work beautifully together, you can substitute with Gruyère, provolone, Swiss, or aged gouda. Mix and match based on your preference for flavor intensity and melting quality.

→ How do I prevent the bread from burning while the cheese melts?

Use medium heat and avoid rushing the process. Cook each side for 3-4 minutes, pressing gently with a spatula. If the bread browns too quickly, reduce heat and cook longer. Medium heat ensures the cheese melts completely as the bread crisps.

→ Can I make this with store-bought or homemade pesto?

Both work wonderfully. Store-bought pesto is convenient and consistent, while homemade pesto offers fresher, brighter basil flavor. If using homemade, ensure it's not too wet, or it may make the sandwich soggy.

→ What are good side dishes to serve with this sandwich?

A fresh side salad with light vinaigrette complements the richness beautifully. Tomato soup is a classic pairing that enhances the Italian-inspired flavors. Pickled vegetables or roasted vegetables also work well.

→ Is this suitable for vegetarians and vegans?

Yes! The standard version is naturally vegetarian. To make it vegan, substitute plant-based butter, dairy-free cheese alternatives, and ensure your pesto uses vegan-friendly ingredients or omit nuts if needed.

→ Can I add vegetables to this sandwich?

Definitely! Thin tomato slices, fresh baby spinach, or arugula work beautifully. Layer vegetables between the pesto and cheese. Avoid overstuffing, which can make grilling difficult. Pat vegetables dry to prevent excess moisture.