Sourdough Pesto Grilled Cheese (Printable)

Crispy sourdough with pesto and three melty cheeses grilled until golden.

# 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 tbsp basil pesto (store-bought or homemade)
06 - 2 tbsp unsalted butter, softened

# How-To:

01 - Lay out the sourdough slices. Spread 1/2 tablespoon of butter on one side of each slice.
02 - Flip the bread over and spread about 1 tablespoon of basil pesto on the unbuttered side of two slices.
03 - Evenly divide and sprinkle the mozzarella, fontina, and cheddar over the pesto-covered slices.
04 - Top with the remaining bread slices, buttered side facing out.
05 - Heat a large nonstick skillet or griddle over medium heat.
06 - Place the sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is fully melted.
07 - Remove from the pan, let cool for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • The three-cheese blend creates this incredible molten texture that holds together perfectly when you bite down
  • Pesto adds an aromatic punch that makes every sandwich feel restaurant-worthy without the effort
02 -
  • Medium heat is your sweet spot anything higher will burn the bread before the cheese melts through
  • Pressing too hard with the spatula squeezes out all that gorgeous melted cheese you worked to create
03 -
  • Grating your own cheese makes a huge difference in how smoothly it melts compared to pre-shredded bags with anti-caking agents
  • Letting the butter come to room temperature prevents tearing the bread when you're spreading it
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