Sourdough Pesto Grilled Cheese (Print View)

Thick-cut sourdough layered with basil pesto and three melted cheeses, grilled to golden perfection for a gourmet twist.

# 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

# Directions:

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

# Expert Advice:

01 -
  • The pesto adds an herbal brightness that cuts through all that rich melted cheese
  • Sourdough gets outrageously crispy while staying chewy inside, creating the perfect texture contrast
02 -
  • Medium heat is crucial here, too high will burn the bread before the cheese melts, too low will make the bread tough instead of crispy
  • I learned the hard way that spreading the pesto on the unbuttered side prevents it from burning and keeps the flavors intact
03 -
  • Add a few thin tomato slices between the cheese layers for extra moisture and brightness
  • A sprinkling of garlic powder in the pesto layer adds another dimension of flavor without being overwhelming
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