Pin it The smell of basil pesto hitting hot butter still takes me back to a rainy Tuesday when my roommate accidentally bought five containers of pesto on clearance. We spent the week putting it on everything, but this grilled cheese was the happy accident that stuck.
I started making these during college finals when something warm and comforting felt non-negotiable. My friend Sarah walked in while I was pressing down on the sandwiches with my spatula and demanded I teach her the method that weekend.
Ingredients
- 4 slices thick-cut sourdough bread: The sturdy texture and slight chewiness makes it perfect for grilled cheese, while those air pockets catch all that melted cheese
- 1/2 cup (60 g) shredded mozzarella cheese: Provides that classic stretch and mild creaminess that balances the bold pesto flavor
- 1/2 cup (60 g) shredded fontina cheese: Adds a nutty richness and melts into the most velvety texture you have ever experienced
- 1/2 cup (60 g) shredded sharp white cheddar: Brings the necessary tang and bite to cut through all that richness
- 3 tbsp basil pesto: Spread this generously as the aromatic base that transforms ordinary grilled cheese into something extraordinary
- 2 tbsp unsalted butter, softened: Soft butter spreads evenly and creates that golden exterior we are all chasing
Instructions
- Prep your bread slices:
- Lay out all four sourdough slices and spread half a tablespoon of softened butter on one side of each, covering every inch to the edges.
- Add the pesto layer:
- Flip the bread over so the unbuttered side faces up, then spread about one tablespoon of basil pesto on two of the slices.
- Layer the cheeses:
- Evenly divide the mozzarella, fontina, and cheddar over the pesto-covered slices, making sure the cheese extends to the edges.
- Assemble the sandwiches:
- Top with the remaining bread slices, buttered side facing out, pressing down gently to help everything stick together.
- Heat your pan:
- Warm a large nonstick skillet or griddle over medium heat for a couple minutes until a drop of water sizzles across the surface.
- Grill to perfection:
- Carefully place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with your spatula until golden and crisp with cheese completely melted.
- Rest and serve:
- Let the sandwiches cool for just one minute so the cheese sets slightly, then slice diagonally and serve while still warm.
Pin it These sandwiches became my go-to for comforting friends who had rough days. Something about the combination of warm crusty bread and that aromatic pesto just makes people feel taken care of.
Getting the Perfect Golden Crust
Watch for the butter to start foaming slightly when you add the sandwiches. That is your signal that the pan temperature is just right for that gorgeous golden exterior we all want.
Cheese Layering Secrets
Layer the shreds rather than mounding them in the center. The cheese melts more evenly and you avoid those disappointing bites with bare bread corners.
Serving Suggestions & Variations
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. In summer I sometimes add thin tomato slices inside before grilling.
- Try swapping fontina for Gruyère if you want even more nutty depth
- A handful of baby spinach inside adds freshness and a pop of color
- Leftover pesto freezes beautifully in ice cube trays for future sandwiches
Pin it There is something deeply satisfying about that first bite when the crust crunches and warm pesto hits your tongue. Simple comfort food at its finest.
Recipe FAQs
- → Can I make this with different types of cheese?
Absolutely. While the original combines mozzarella, fontina, and sharp white cheddar, you can substitute with Gruyère, provolone, or any melting cheese you prefer. The key is choosing cheeses that melt well and complement the basil pesto.
- → What's the best way to get a crispy exterior?
Use softened butter on the outside of each bread slice and cook over medium heat for 3-4 minutes per side. Press gently with a spatula while cooking to ensure even contact with the pan. This technique creates that golden, crispy crust while allowing the cheese to melt completely.
- → Can I add vegetables to this sandwich?
Yes, thin tomato slices or fresh baby spinach work beautifully. Add these to the pesto-covered bread before layering the cheese. Just ensure vegetables aren't too wet, as excess moisture can prevent the cheese from melting evenly.
- → Is this suitable for a vegan diet?
It can be adapted easily. Substitute the butter with plant-based butter, use dairy-free cheese alternatives, and confirm your pesto is vegan-friendly or make your own with plant-based ingredients. The cooking method remains the same.
- → What should I serve alongside this sandwich?
A fresh side salad or warm tomato soup are classic pairings that complement the rich, cheesy sandwich perfectly. These additions make the meal more complete and balanced.
- → How do I prevent the bread from burning while waiting for cheese to melt?
Cook over medium rather than high heat and monitor carefully. If the bread is browning too quickly, reduce heat slightly. The 3-4 minutes per side at medium heat gives the cheese adequate time to melt while keeping the bread golden rather than burnt.