Sourdough Pesto Grilled Cheese (Printable Version)

Thick-cut sourdough layered with aromatic basil pesto and three melted cheeses, grilled until golden and crispy.

# 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 cheese

→ Spreads & Condiments

05 - 3 tablespoons basil pesto
06 - 2 tablespoons unsalted butter, softened

# Method:

01 - Lay out sourdough slices and spread 1/2 tablespoon softened butter on one side of each slice.
02 - Flip bread over and spread approximately 1 tablespoon basil pesto on the unbuttered side of two slices. Evenly divide and layer mozzarella, fontina, and cheddar cheese over the pesto-covered slices.
03 - Top each prepared slice with remaining bread slices, ensuring buttered side faces outward.
04 - Heat a large nonstick skillet or griddle over medium heat.
05 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, gently pressing with spatula until bread achieves golden-brown crispness and cheese melts completely.
06 - Remove sandwiches from pan and allow 1 minute cooling time, then slice and serve warm.

# Expert Hints:

01 -
  • The three cheese blend creates this incredible pull apart effect that makes every bite feel indulgent
  • It transforms lunch into something that feels restaurant worthy but takes barely twenty minutes
02 -
  • Medium low heat is your friend here high heat burns the bread before the cheese has time to melt properly
  • Letting the pan heat up fully before adding sandwiches ensures that perfect golden crunch from the first second
03 -
  • Grating your own cheese makes a huge difference in how smoothly it melts compared to pre shredded varieties
  • Room temperature butter spreads more evenly without tearing the bread
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