Save to Pinterest The smell of butter hitting a hot skillet still pulls me into the kitchen faster than almost anything. My roommate used to make these on Sunday afternoons during college, and the entire apartment would smell like toasted sourdough and basil. I'd pretend I was just passing through, hoping she'd offer to make an extra one. Now I realize she probably knew exactly what she was doing.
Last winter my friend Sarah came over after a terrible day at work, and I made these for us while she vented about everything. She took one bite, stopped mid sentence, and just said oh my god repeatedly for about a minute. Sometimes food is just the best therapy.
Ingredients
- Thick cut sourdough bread: The sturdy texture and slight tanginess make it the perfect canvas for all that cheesy goodness
- Shredded mozzarella cheese: Provides that classic melt and stretch we all dream about in grilled cheese
- Fontina cheese: Adds a subtle nuttiness that pairs beautifully with the basil pesto
- Sharp white cheddar: Cuts through the richness with its tang and brings everything into balance
- Basil pesto: The aromatic herb base transforms this from a regular sandwich into something restaurant worthy
- Unsalted butter softened: Spreading softened butter instead of melting it in the pan gives you even golden coverage
Instructions
- Prep your bread:
- Lay out all four sourdough slices and spread half a tablespoon of softened butter on one side of each piece, making sure to cover every inch for even browning
- Layer the flavors:
- Flip the bread over and spread about one tablespoon of basil pesto on the unbuttered side of two slices, getting it all the way to the edges
- Add the cheese:
- Evenly divide the mozzarella, fontina, and cheddar between the two pesto covered slices, mounding it slightly in the center
- Assemble the sandwiches:
- Top with the remaining bread slices, buttered side facing out, and press down gently to help everything stick together
- Get the pan ready:
- Heat a large nonstick skillet over medium heat for a couple of minutes until a drop of water sizzles across the surface
- Grill to perfection:
- Cook the sandwiches for three to four minutes per side, pressing gently with your spatula, until the bread is deeply golden and the cheese is completely melted
- Rest and serve:
- Let them cool for just one minute so the cheese sets slightly, then slice diagonally and serve while still hot
Save to Pinterest My partner actually proposed to me over a version of these sandwiches, though I'm fairly certain the grilled cheese wasn't part of the original plan. We were supposed to go out for a fancy dinner, but a massive snowstorm changed everything. Sometimes the best celebrations happen in sweatpants with a sandwich.
Making It Your Own
Once you master the basic technique, this sandwich becomes a canvas for whatever you're craving. I've added thin tomato slices, fresh spinach, even leftover roasted vegetables from the night before. The key is keeping the layers thin so the cheese still melts through everything.
Cheese Wisdom
Shredding your own cheese makes a huge difference since pre shredded cheese has anti caking agents that prevent it from melting as smoothly. I keep a mix of mozzarella for the melt, something sharp for flavor, and something funky like fontina or gruyère to add depth.
Serving Suggestions
These sandwiches deserve a proper supporting cast. A simple arugula salad with lemon vinaigrette cuts through the richness, and tomato soup is obviously a classic for good reason. On busy weeknights, I'll serve them alongside whatever fruit is in season and call it dinner.
- Let the sandwiches rest for that full minute after cooking or the cheese will ooze out when you slice them
- Cut diagonally so you get those perfect pointed corners that are somehow more satisfying
- Use a sharp knife and saw gently through the crust to avoid squishing the sandwich
Save to Pinterest These sandwiches have become my go to comfort food for everything from bad days to celebrations. Something about that combination of crunch, herb, and cheese just makes everything feel like it's going to be okay.
Recipe FAQs
- → What type of bread works best?
Thick-cut sourdough bread is ideal because its sturdy texture holds up well to grilling and its tangy flavor complements the pesto and cheese blend. Artisanal country bread or ciabatta make excellent alternatives.
- → Can I use store-bought pesto?
Absolutely. Both store-bought and homemade basil pesto work beautifully in this dish. If using jarred pesto, look for one with minimal preservatives and authentic basil flavor.
- → How do I get perfectly melted cheese?
Cook over medium heat to allow the bread to crisp gradually while giving the cheese time to melt completely. Pressing gently with a spatula helps distribute heat evenly and ensures the cheese melts throughout.
- → What cheese combinations work well?
The suggested trio of mozzarella for stretch, fontina for nutty creaminess, and sharp cheddar for flavor creates perfect balance. Gruyère, provolone, or gouda also make delicious substitutions.
- → Can I make this vegan?
Yes. Use plant-based butter, dairy-free cheese shreds, and vegan pesto (check labels, as some traditional pesto contains Parmesan). Many vegan cheeses melt well when grilled properly.