Save The smell of basil pesto hitting warm sourdough still stops me in my tracks, reminding me of rainy Tuesday afternoons when a simple grilled cheese felt like the only thing that could fix everything. I stumbled on this combination by accident one day when I was too hungry to make proper pesto pasta but had half a jar of pesto staring back at me from the fridge door.
My roommate walked in while I was flipping the first sandwich and immediately demanded I make her one too. That became our thing for months comfort food elevated just enough to feel special but simple enough for a Tuesday.
Ingredients
- Thick cut sourdough bread: The sturdy texture holds up beautifully to the weight of three cheeses while developing that perfect golden crunch
- Shredded mozzarella cheese: Provides the classic stringy melt that everyone loves in a grilled cheese
- Shredded fontina cheese: Adds a subtle nuttiness and incredible creaminess that takes this beyond ordinary
- Shredded sharp white cheddar: Brings a tangy punch that cuts through the richness of the other cheeses
- Basil pesto: Spread thick on the inside it infuses every bite with fresh aromatic brightness
- Unsalted butter softened: Creates that irresistible golden crust that makes sourdough sing when it hits the heat
Instructions
- Butter your bread slices:
- Spread half a tablespoon of softened butter on one side of each sourdough slice making sure to cover every inch for even browning
- Layer the pesto:
- Flip the slices over and spread a generous tablespoon of basil pesto on the unbuttered side of only two slices
- Add the cheese blend:
- Divide all three cheeses evenly between the pesto covered slices creating layers that will melt into each other beautifully
- Assemble the sandwiches:
- Top each cheese piled slice with a remaining bread slice buttered side facing out like a golden promise
- Heat your skillet:
- Warm a large nonstick pan over medium heat until a drop of water sizzles and dances across the surface
- Grill to perfection:
- Cook for three to four minutes per side pressing gently with your spatula until the bread transforms into deep golden brown and cheese oozes slightly
- Rest and serve:
- Let the sandwiches cool for just one minute before slicing which helps the cheese set slightly so it does not completely escape when you cut
Save This recipe became my go to for comfort feeding friends during tough times. Something about the combination of warm toasty bread and melty cheese feels like a hug in food form.
Making It Your Own
I have found that adding thin tomato slices between the cheese layers creates this wonderful brightness that cuts through the richness. Fresh baby spinach works beautifully too wilting slightly while adding color and nutrition.
Choosing The Right Pan
A cast iron skillet creates the most gorgeous crust but a good nonstick pan performs beautifully if you prefer easier cleanup. The key is giving the pan enough time to get properly hot before the sandwiches hit the surface.
Perfect Pairings
A simple side salad with bright vinaigrette balances the richness perfectly or go classic with tomato soup for the ultimate comfort meal experience.
- Cut sandwiches on the diagonal for easier eating and that classic diner look
- Letting them rest briefly keeps the cheese from running everywhere when you slice
- Leftovers can be briefly reheated in a skillet to restore the crunch
Save There is something profoundly satisfying about taking that first bite when the cheese is still molten and the bread is perfectly crisp.
Recipe FAQs
- → What type of sourdough bread works best?
Use thick-cut sourdough slices, about 1/2 inch thick. This prevents the bread from becoming too soft while the cheese melts and creates a better contrast between the crispy exterior and tender interior.
- → Can I make homemade pesto instead of store-bought?
Absolutely. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil to create your own pesto. Homemade versions often have a fresher, more vibrant flavor that elevates the sandwich.
- → What cheese alternatives work well?
Gruyère, provolone, and smoked gouda are excellent substitutes. You can also mix and match cheeses based on preference—just ensure they melt well and complement the pesto.
- → How do I prevent the cheese from leaking out?
Distribute the cheese evenly within the sandwich and don't overstuff. When grilling, press gently with a spatula to help the cheeses meld together without pushing them out the sides.
- → Can I add vegetables to this sandwich?
Yes. Thin tomato slices or fresh baby spinach work wonderfully. Add them after spreading the pesto to avoid sogginess. You can also include roasted red peppers or caramelized onions for depth.
- → What's the best way to reheat leftovers?
Use a skillet over medium heat rather than a microwave to maintain the bread's crispness. Heat for 2-3 minutes per side until the cheese is warm and the bread is toasted again.