Sourdough Pesto Grilled Cheese (Printable Version)

Thick-cut sourdough layered with aromatic basil pesto and a blend of melty cheeses, grilled until golden and crispy.

# 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 cheese

→ Spreads & Condiments

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

# Step-by-Step Guide:

01 - Lay out the sourdough slices and spread 1/2 tablespoon of softened butter on one side of each slice.
02 - Flip the bread over and spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices.
03 - Evenly distribute the mozzarella, fontina, and cheddar cheese over the pesto-covered slices.
04 - Top with the remaining bread slices, ensuring the buttered side faces outward.
05 - Heat a large nonstick skillet or griddle over medium heat.
06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, gently pressing with a spatula until the bread is golden and crisp and the cheese is fully melted.
07 - Remove from the pan, allow to cool for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • The trio of cheeses creates an incredibly creamy texture that oozes perfectly between the bread
  • Sourdough adds tang and structure so nothing gets soggy even the next day
02 -
  • Medium heat is crucial here because high heat burns the bread before the cheese has time to melt completely
  • The one minute rest period feels like forever but it keeps the cheese from oozing out the moment you cut into it
03 -
  • Shred your own cheese instead of buying pre-shredded bags which contain anti-caking agents that prevent smooth melting
  • Let the butter soften completely at room temperature so it spreads easily without tearing the bread
Return