Sourdough Pesto Grilled Cheese (Printable)

Thick sourdough layered with basil pesto and melty three-cheese blend, grilled until golden and crispy.

# What You'll 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

# Directions:

01 - Lay out sourdough slices and spread 1/2 tablespoon of softened butter on one side of each slice.
02 - Flip bread over and spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices.
03 - Evenly distribute mozzarella, fontina, and cheddar cheese over the pesto-covered slices.
04 - Top with remaining bread slices, ensuring buttered side faces outward.
05 - Heat a large nonstick skillet or griddle over medium heat.
06 - Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing gently with spatula, until bread is golden and crisp with fully melted cheese.
07 - Remove from heat and let cool for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The tangy sourdough bread provides a crisp, golden exterior that pairs perfectly with aromatic pesto.
  • A blend of mozzarella, fontina, and sharp white cheddar ensures a rich and gooey cheese pull.
  • It is a simple, 20-minute recipe that elevates a basic sandwich into a gourmet main dish.
02 -
  • Press the sandwich gently with a spatula during cooking to help the bread brown evenly and the cheese melt thoroughly.
  • Let the grilled cheese rest for 1 minute before slicing to ensure the melted cheese sets slightly.
  • Maintain a medium heat to achieve a golden-brown crust without burning the sourdough before the center is warm.
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