Sourdough Pesto Grilled Cheese (Printer-Friendly)

Crispy sourdough with melty three-cheese blend and fragrant basil pesto, grilled until golden and bubbly.

# What You'll Need:

→ Bread

01 - 4 thick slices sourdough bread

→ Cheeses

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 all sourdough slices. Spread 1/2 tablespoon butter on one side of each slice.
02 - Flip bread slices and spread about 1 tablespoon basil pesto on the unbuttered side of two slices.
03 - Evenly divide mozzarella, fontina, and cheddar over the pesto-covered slices.
04 - Top with remaining bread slices, buttered side facing outward.
05 - Heat large nonstick skillet or griddle over medium heat.
06 - Place sandwiches in skillet and cook 3-4 minutes per side, pressing gently with spatula until bread turns golden and crisp with cheese fully melted.
07 - Remove from pan, let cool 1 minute, then slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • The combination of mozzarella, fontina, and sharp cheddar creates layers of flavor you just cant get from one cheese alone
  • Pesto adds an aromatic herbaceous punch that transforms ordinary grilled cheese into something restaurant worthy
  • Thick sourdough holds up beautifully to grilling, developing that perfect crunch while staying tender inside
02 -
  • Medium heat is crucial here, high heat will burn the bread before the cheese melts and low heat will make the bread tough
  • Pressing gently with your spatula helps the bread make contact with the pan but dont smash down or youll squeeze out all the good stuff
03 -
  • Room temperature cheese melts more evenly and quickly than cold cheese straight from the fridge
  • A thin layer of mayonnaise instead of butter on the outside creates an even crispier crust
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