Sourdough Pesto Grilled Cheese (Print version)

Thick sourdough layered with aromatic basil pesto and melty cheese blend, grilled until golden. A rich, flavorful twist on the classic.

# 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

→ Spreads & Condiments

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

# Directions:

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 about 1 tablespoon of basil pesto on the unbuttered side of two slices. Evenly divide and sprinkle the mozzarella, fontina, and cheddar over the pesto-covered slices.
03 - Top with the remaining bread slices, buttered side facing out.
04 - Heat a large nonstick skillet or griddle over medium heat.
05 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is fully melted.
06 - Remove from the pan, let cool for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • The three-cheese blend creates this incredible melty texture that oozes out just enough to get crispy in the pan
  • Sourdough holds up beautifully to the pesto without getting soggy, and its tang balances the rich cheeses
02 -
  • Medium heat is crucial because high heat burns the butter before the cheese melts properly
  • Pressing too hard squeezes out all the good stuff so just a gentle pressure is enough
03 -
  • Grating your own cheese melts better than pre-shredded which has anti-caking agents
  • Let the butter come to room temperature for at least 20 minutes so it spreads smoothly without tearing the bread
Go back