Sourdough Pesto Grilled Cheese (Printer-friendly)

Thick-cut sourdough layered with basil pesto and three melted cheeses for a rich, flavor-packed sandwich.

# 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 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 distribute mozzarella, fontina, and cheddar over the pesto-covered slices.
03 - Top with remaining bread slices, buttered side facing outward.
04 - Heat a large nonstick skillet or griddle over medium heat.
05 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula until bread is golden and crisp and cheese is fully melted.
06 - Remove from pan, let cool for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It delivers gourmet flavor in under 20 minutes with ingredients you probably already have.
  • The pesto adds brightness that cuts through the richness, making every bite balanced and exciting.
  • Three cheeses melt together into one creamy, stretchy pull that makes you slow down and savor it.
  • Sourdough's tangy crust crisps beautifully and holds up to all that melted goodness without getting soggy.
02 -
  • Medium heat is non-negotiable, I once cranked it to medium-high and ended up with burnt bread and cold cheese in the center.
  • Softened butter spreads easily and evenly, cold butter tears the bread and creates uneven browning that frustrates you halfway through cooking.
  • Let the sandwich rest for a full minute before slicing or the cheese will run everywhere and you'll lose half the filling on the cutting board.
03 -
  • Press gently with the spatula while grilling to help the cheese melt faster and create better contact with the pan for even browning.
  • If your skillet is small, cook one sandwich at a time so you can control the heat and get that perfect golden crust on both.
  • Use day-old sourdough if you have it, the slightly firmer texture holds up even better and crisps beautifully without getting too dense.
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