Sourdough Pesto Grilled Cheese (Print version)

Crispy sourdough with basil pesto and three melted cheeses

# What You Need:

→ Bread

01 - 4 thick slices 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

# Directions:

01 - Lay out sourdough slices and spread 1/2 tablespoon softened butter on one side of each slice.
02 - Flip bread slices and spread approximately 1 tablespoon basil pesto on the unbuttered side of two slices.
03 - Evenly distribute mozzarella, fontina, and sharp white cheddar over the pesto-covered slices.
04 - Top with remaining bread slices, buttered side facing outward to create complete sandwiches.
05 - Preheat a 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 turns golden brown and crisp with cheese completely melted.
07 - Remove from pan, let rest 1 minute, slice diagonally, and serve while warm.

# Expert Advice:

01 -
  • The three-cheese blend creates this incredible gooey texture that pulls beautifully when you take that first bite
  • Pesto adds a bright, herbal kick that cuts through all that rich cheese like a breath of fresh air
  • Sourdough develops this shatteringly crisp crust that holds everything together while staying chewy inside
02 -
  • Medium heat is crucial here, high heat will burn the bread before the cheese has time to melt into that perfect molten state
  • Pressing down with your spatula helps the cheese meld together and ensures even contact with the pan for uniform browning
  • The one-minute rest period lets the cheese set slightly so it doesn't immediately gush out when you cut into the sandwich
03 -
  • Shred your own cheese from blocks instead of buying pre-shredded bags, the anti-caking coating on pre-shredded cheese prevents it from melting as smoothly
  • Use a pastry brush for the butter application to ensure even coverage without tearing the bread
  • If cooking multiple sandwiches, keep the first batch warm in a 200°F oven while you finish the rest
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