Sourdough Pesto Grilled Cheese (Printable)

Golden sourdough with basil pesto and melted mozzarella, fontina, and cheddar.

# 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

# Steps:

01 - Lay out sourdough slices and 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 the 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 crisp and cheese fully melted.
07 - Remove from pan, let cool 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • The three cheese blend creates this incredible stretchy pull that makes every bite feel like a celebration
  • Sourdough holds up beautifully to the pesto without getting soggy, giving you that perfect crunch against the creamy middle
02 -
  • Medium heat is crucial here because high heat will burn the bread before the cheese has time to melt
  • Pressing gently with the spatula helps the bread make contact with the pan for even browning
03 -
  • Keep the butter at room temperature so it spreads smoothly without tearing the bread
  • Mayo works as an alternative to butter for the outside and creates an incredibly golden, almost fried chicken like crust
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