Spinach Pesto Grilled Cheese (Print version)

A gourmet twist on classic grilled cheese with homemade spinach pesto, melted cheese, and crispy golden bread.

# What you'll need:

→ Spinach Pesto

01 - 2 cups fresh spinach leaves, packed
02 - 1/2 cup fresh basil leaves
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup toasted pine nuts
05 - 1 large garlic clove
06 - 1/3 cup extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh lemon juice

→ Grilled Cheese

10 - 4 slices sourdough or country bread
11 - 4 tablespoons unsalted butter, softened
12 - 4 ounces mozzarella cheese, sliced or shredded
13 - 2 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons prepared spinach pesto

# Directions:

01 - In a food processor, combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped. With the processor running, stream in olive oil and lemon juice until a smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Spread softened butter on one side of each bread slice. Lay the bread slices, buttered side down, on a clean work surface.
03 - Spread 1 tablespoon of spinach pesto on the unbuttered side of two bread slices. Distribute half the mozzarella and cheddar cheese on each slice. Top with the remaining bread slices, buttered side facing outward.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches on the hot surface and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
05 - Transfer cooked sandwiches to a cutting board and allow to cool for 1 to 2 minutes. Slice diagonally if desired and serve warm.

# Expert Tips:

01 -
  • It sneaks in greens without feeling virtuous or boring, just delicious.
  • The pesto keeps for days, so you can make more sandwiches all week long.
  • Crispy buttered bread meets gooey cheese in the most satisfying way possible.
  • It comes together fast enough for lunch but feels special enough for company.
02 -
  • Keep the heat at medium or the bread will burn before the cheese melts, leaving you with a sad, unmelted center.
  • Press gently with your spatula but do not squash the sandwich flat or you will squeeze out all that beautiful melted cheese.
  • If your pesto looks dry, add a splash more olive oil until it spreads easily without tearing the bread.
03 -
  • Toast your pine nuts in a dry skillet until fragrant and golden, it deepens their flavor and makes the pesto taste richer.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest, most golden crust.
  • Let the sandwich rest for a full minute before slicing so the cheese has a chance to set slightly and does not all ooze out at once.
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