Sourdough Pesto Grilled Cheese

The smell of butter hitting a hot skillet still stops me in my tracks, no matter how many times I make grilled cheese. I stumbled onto this version during a rainy Sunday when I was craving something more than the usual cheddar on white. The combination of three cheeses felt excessive until that first bite when everything melted into pure comfort. Now it is the sandwich I make when friends need cheering up or I just want something extraordinary.

Last winter my neighbor came over shivering from a walk in the snow and I whipped these up in under twenty minutes. She took one bite and actually stopped talking mid-sentence which never happens. We stood at the counter eating them hot from the pan with steam rising into the cold kitchen air.

Ingredients

• 4 slices thick-cut sourdough bread: The sturdy texture holds up beautifully to grilling and develops an irresistible crunch that thin bread just cannot achieve
• 1/2 cup shredded mozzarella cheese: This provides the classic stretch and mild base that lets the other cheeses shine
• 1/2 cup shredded fontina cheese: Fontina melts like a dream and adds a subtle nuttiness that elevates the whole sandwich
• 1/2 cup shredded sharp white cheddar: The sharpness cuts through the richness and brings that familiar grilled cheese flavor we all love
• 3 tbsp basil pesto: Spread this on the inside of the bread for an herbal punch that makes every bite exciting
• 2 tbsp unsalted butter softened: Butter the exterior slices generously for that golden crispy crust we are all after

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Prep your bread:

Lay out all four sourdough slices and spread half a tablespoon of softened butter on one side of each piece making sure to coat them evenly

Add the pesto layer:

Flip the slices over and spread about one tablespoon of basil pesto on the unbuttered side of only two slices this will be the inside of your sandwich

Layer the cheeses:

Divide the mozzarella fontina and cheddar evenly between the two pesto-covered slices creating a nice mound of cheese

Assemble the sandwiches:

Place the remaining bread slices on top with the buttered side facing out so you have two complete sandwiches ready for the pan

Get the pan ready:

Heat a large nonstick skillet or griddle over medium heat until a drop of water sizzles across the surface

Grill to perfection:

Cook for 3 to 4 minutes per side pressing gently with a spatula until the bread turns golden brown and crisp

Rest and serve:

Let the sandwiches cool for one full minute before slicing them diagonally and serving while still warm

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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My partner started calling these special occasion grilled cheese because they appeared on date nights rainy weekends and celebrations alike. Something about cutting into that crusty exterior and pulling apart the melted layers feels like a tiny event worth savoring.

Making It Your Own

I have played with this base recipe so many times and it never lets me down. Sometimes I add thin tomato slices between the cheese layers for moisture and acidity. Baby spinach works beautifully too and adds a fresh element that balances the richness.

Choosing Your Cheese

The three-cheese blend is what makes this sandwich sing but you can substitute based on what you have or love. Gruyère brings incredible flavor while provolone melts smoothly. Just try to include at least one cheese with great melting properties and one with bold flavor.

Serving Suggestions

These sandwiches deserve a proper pairing to turn them into a full meal. A simple green salad with bright vinaigrette cuts through the richness perfectly. Tomato soup is of course the classic choice for good reason. You can also serve them alongside a cup of hot broth or a light vegetable soup.

• Try spreading a little Dijon mustard on the inside for extra zing
• A sprinkle of red pepper flakes adds welcome heat
• Cut into smaller strips for easy dipping

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

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There is something deeply satisfying about transforming simple ingredients into something this extraordinary in just twenty minutes.

Recipe FAQs

→ Can I use different cheeses for this sandwich?

Absolutely. Gruyère, provolone, gouda, or Swiss cheese work wonderfully. You can even use a combination of your favorite melting cheeses for a personalized flavor profile.

→ What temperature should the skillet be?

Use medium heat for even cooking and melting. This prevents the bread from burning before the cheese fully melts. A nonstick skillet or cast iron griddle works best.

→ How do I make this sandwich vegan?

Substitute plant-based butter, vegan cheese alternatives, and ensure your pesto is made without dairy or pine nuts. The cooking method remains the same.

→ Can I add vegetables to this sandwich?

Yes. Thin tomato slices, baby spinach, caramelized onions, or roasted red peppers layer beautifully between the cheese and pesto for extra flavor and texture.

→ What's the best way to serve this sandwich?

Serve warm while the cheese is still melted. Pair with a simple side salad, tomato soup, or pickles for a complete meal. Cut diagonally for easier serving.

→ Can I make this ahead of time?

Assemble the sandwich just before cooking for the best results. You can prep ingredients in advance, but the sandwich is best enjoyed immediately after grilling while warm.