Save My roommate Sarah walked into the kitchen at midnight and caught me hunched over the stove with a fork, trying to fish a fallen cheese slice out from between the burner grates. That was the first time I made pesto grilled cheese and dramatically underestimated how much cheese would actually stay inside the sandwich. We ended up scraping what we could onto the remaining pieces and eating them standing up, tomato soup in mugs, while the oil on the stovetop smoked gently.
Last winter I made these for my sister when she was recovering from surgery and she texted me two days later asking for the recipe. Apparently she'd been eating them for breakfast lunch and dinner and couldnt stop thinking about the way the sourdough gets all crackly and caramelized where the butter hits the pan. Now she makes them for her kids and they call them the special green cheese sandwiches which sounds slightly alarming but they devour them.
Ingredients
- 4 slices thick-cut sourdough bread: The sturdy texture holds up to all that cheese without getting soggy and those big air pockets create crispy edges
- 1/2 cup shredded mozzarella cheese: This is your melty cheese base that stretches beautifully when you take that first bite
- 1/2 cup shredded fontina cheese: Fontina adds this nutty creaminess that makes the sandwich feel fancy even though it takes minutes
- 1/2 cup shredded sharp white cheddar: The sharpness cuts through the richness so the sandwich doesnt feel too heavy
- 3 tbsp basil pesto: Use the good stuff here and slather it generously because it's the flavor MVP of the whole operation
- 2 tbsp unsalted butter softened: Soft butter spreads evenly without tearing the bread which I learned after many tragic holes
Instructions
- Prep your bread slices:
- Lay out all four sourdough pieces and spread half a tablespoon of softened butter on one side of each slice getting all the way to the edges
- Add the pesto layer:
- Flip the bread over so the buttered side is down and spread about a tablespoon of pesto on the unbuttered side of just two slices
- Pile on the cheese:
- Divide all three cheeses between those two pesto covered slices and spread them evenly so cheese reaches every corner
- Assemble the sandwiches:
- Top each cheesy slice with the remaining bread pieces buttered side facing out like you are making a sandwich
- Get your pan ready:
- Heat a large nonstick skillet over medium heat for a couple minutes until a drop of water sizzles across the surface
- Grill to perfection:
- Cook the sandwiches for 3 to 4 minutes per side pressing gently with your spatula until golden crisp and oozing
- Let them rest:
- Remove from the pan wait exactly one minute then slice diagonally because everything tastes better in triangles
Save I made these on a rainy Sunday for a friend who swore she hated pesto and afterward she asked me to teach her how to make them. Something about the way the basil gets all warm and aromatic and mingles with the toasted sourdough just works. Now she texts me photos every time she makes them with different cheeses and additions like sliced tomatoes or spinach leaves tucked inside.
Getting That Golden Crust
The difference between good grilled cheese and great grilled cheese comes down to patience and heat control. I used to crank the stove to high because I was hangry and impatient but that just gives you burned bread with cold unmelted cheese inside which is honestly tragic. Medium heat lets the bread toast gradually while the cheese has time to melt into that perfect gooey consistency.
Cheese Blending Secrets
Using multiple cheeses isnt just pretentious it actually creates a better texture and flavor profile. Mozzarella provides the melt and stretch fontina brings creaminess and mild nuttiness and sharp cheddar punches through with that tangy edge. You could definitely use just one cheese but then you are missing out on the magical chemistry that happens when they all bubble together.
Make It Your Own
Once you have the basic technique down this sandwich becomes a template for whatever you are craving or have in the fridge. I have added thin slices of fresh tomato baby spinach leaves even roasted red peppers and each addition brings something new. The pesto and cheese foundation is strong enough to handle pretty much any vegetable or protein you throw at it.
- Slice the sandwich diagonally not vertically because triangles just taste better
- Use a cheese grater instead of pre shredded cheese for way better melting
- Leftover pesto freezes beautifully in ice cube trays for future sandwiches
Save Hope this sandwich brings you as much joy as it has brought me over the years even if you do end up fishing cheese out of your stove burner at midnight.
Kitchen Tips & Answers
- → Can I use different types of cheese?
Yes, absolutely. While mozzarella, fontina, and sharp cheddar provide excellent flavor and melting qualities, you can substitute with Gruyère, provolone, or any melting cheese you prefer. Experiment with combinations to find your favorite.
- → What if I don't have basil pesto?
You can use sun-dried tomato pesto, arugula pesto, or even a simple spread of olive oil with minced garlic and fresh basil. Store-bought pesto works wonderfully if making it from scratch isn't convenient.
- → How do I prevent the bread from burning?
Cook over medium heat rather than high heat, which allows the cheese to melt gradually while the bread toasts evenly. If the outside browns too quickly, reduce the heat slightly and cook for a few minutes longer.
- → Can this be made ahead or reheated?
While best served immediately, leftover sandwiches can be wrapped and refrigerated for up to 24 hours. Reheat gently in a skillet or toaster oven to restore crispness without drying out the bread.
- → What are good side dishes to serve with this?
Pair with a fresh garden salad, tomato soup, or roasted vegetables for a complete meal. The richness of the sandwich pairs beautifully with acidic or light sides that provide balance.
- → Is there a vegan version of this sandwich?
Yes, substitute plant-based butter, dairy-free cheese alternatives, and ensure your pesto is made without anchovies or dairy. Many quality vegan cheeses now melt well and create a satisfying texture.