Sourdough Pesto Grilled Cheese (Printer View)

Thick sourdough layered with basil pesto and three melted 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

# Method:

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

# Expert Advice:

01 -
  • The pesto adds this bright herbal punch that cuts through all that rich melty cheese
  • Using three different cheeses means every bite has layers of flavor instead of just one note
02 -
  • Low and slow is the way to go because high heat burns the bread before the cheese has time to melt completely
  • The one minute rest period feels like torture but it keeps the cheese from running out when you cut
03 -
  • Butter the bread not the pan because it gives you more even coverage and less greasy cleanup
  • Use a cast iron skillet if you have one for the most evenly crispy exterior
Return