Sourdough Pesto Grilled Cheese (Printable)

Thick sourdough layered with basil pesto and three melted cheeses, grilled to golden perfection. A rich twist on a classic comfort sandwich.

# What You 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

# Directions:

01 - Lay out sourdough slices and spread 1/2 tablespoon of softened butter on one side of each slice.
02 - Flip bread slices over and spread 1 tablespoon of basil pesto on the unbuttered side of two slices. Evenly distribute and sprinkle mozzarella, fontina, and cheddar cheese over the pesto-covered slices.
03 - Top each cheese-covered slice with a remaining bread slice, ensuring buttered side faces outward.
04 - Heat a large nonstick skillet or griddle over medium heat.
05 - Place 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 fully melted.
06 - Remove from pan and let cool for 1 minute. Slice diagonally and serve while warm.

# Expert Suggestions:

01 -
  • The three cheese blend creates the most incredible pull youve ever seen
  • Pesto adds a bright herby punch that cuts through all that richness
  • Takes twenty minutes max but tastes like something from a cafe
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese melts
  • Pressing gently with the spatula helps the cheese adhere to both bread slices
  • Letting it rest for one minute prevents all that cheese from oozing out when you cut it
03 -
  • Use a mayonnaise instead of butter for an even crispier crust that does not burn as easily
  • Mixing a little garlic powder into the butter adds another layer of flavor
  • Pre shred all your cheese before you start so the assembly moves quickly
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