Sourdough Pesto Grilled Cheese (Printable)

Crispy sourdough with basil pesto and blended cheeses, grilled until golden and melty.

# 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

→ Spreads & Condiments

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

# How-To Steps:

01 - Lay out sourdough slices. Spread 1/2 tablespoon softened butter on one side of each slice.
02 - Flip bread over and spread 1 tablespoon basil pesto on the unbuttered side of two slices.
03 - Evenly divide mozzarella, fontina, and cheddar over 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 is golden and crisp and cheese is fully melted.
07 - Remove from pan, let cool 1 minute, slice diagonally, and serve warm.

# Expert Advice:

01 -
  • The three cheese blend creates this incredible texture thats gooey without becoming greasy
  • Pesto adds such a bright herbal note that cuts through all that rich melted cheese perfectly
  • Sourdoughs tang and sturdy structure means this sandwich holds up to serious ingredient loading
02 -
  • Medium low heat is better than medium high because sourdough takes longer to get golden without burning the butter before the cheese melts
  • Pressing too hard with your spatula will squeeze out all that glorious melted cheese so just gentle pressure is perfect
  • Letting the sandwich rest for that full minute might seem impossible but it keeps the cheese from oozing out when you slice
03 -
  • Grating your own cheese from blocks melts so much better than pre shredded bags which contain anti caking agents
  • Mayonnaise can be swapped for half the butter if you want an even crispier exterior that browns more evenly
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