Save to Pinterest The smell of butter hitting a hot skillet still takes me back to my first tiny apartment kitchen, where I discovered that sourdough and pesto were meant to be together. I'd been making ordinary grilled cheese for years until that rainy Tuesday when I decided to get a little reckless with the cheese drawer and a jar of homemade pesto my neighbor had brought over. Something magical happened when those three cheeses started melting into the basil sauce, and I honestly haven't looked at grilled cheese the same way since.
Last winter my sister came over during a snowstorm complaining she was tired of her usual lunch rotation. I made these sandwiches while she sat at my counter complaining about her job, and by the time I slid that first golden slice onto her plate, she had completely forgotten what she was talking about. We ended up eating them standing up in the kitchen, watching the snow pile up outside, and she texted me the next morning asking for the recipe.
Ingredients
- Thick-cut sourdough bread: The tangy flavor and sturdy structure hold up beautifully to grilling, while those big air pockets create the perfect crispy exterior
- Shredded mozzarella cheese: This provides the classic stringy melt that makes grilled cheese so satisfying to eat
- Shredded fontina cheese: Its incredibly creamy and adds a subtle nuttiness that pairs perfectly with the pesto
- Shredded sharp white cheddar: This brings a tangy bite that cuts through the richness and keeps things from being too one-note
- Basil pesto: The aromatic herby flavor transforms the whole sandwich into something special, so dont be shy with it
- Unsalted butter: Softening it first makes spreading so much easier and helps you get even coverage across every slice
Instructions
- Prep your bread:
- Lay out all four sourdough slices and spread half a tablespoon of softened butter on one side of each, going all the way to the edges
- Add the pesto layer:
- Flip the slices over and spread about one tablespoon of basil pesto on the unbuttered side of just two slices, making sure to coat them evenly
- Layer the cheese:
- Divide the mozzarella, fontina, and cheddar equally between the two pesto-covered slices, spreading it to the corners so every bite has that three-cheese goodness
- Assemble the sandwiches:
- Top each cheese-loaded slice with the remaining bread pieces, buttered side facing out, like youre making the perfect sandwich sandwich
- Get your skillet ready:
- Heat a large nonstick skillet or griddle over medium heat until a drop of water sizzles and dances across the surface
- Grill to perfection:
- Carefully place both sandwiches in the pan and cook for three to four minutes per side, pressing down gently with your spatula until the bread is deeply golden and the cheese is completely melted
- Rest and serve:
- Let the sandwiches cool for one full minute before slicing diagonally and serving while theyre still warm and gooey
Save to Pinterest These sandwiches have become my go-to when friends come over for casual weeknight dinners. Theres something about cutting into a grilled cheese and seeing that perfect cheese pull that makes everyone feel like a kid again, even while theyre appreciating the grown-up flavors.
Getting That Restaurant-Quality Crust
After dozens of these sandwiches, I've learned that patience with your heat level is everything. Medium heat might feel too slow, but it gives the cheese time to melt through while the bread gradually crisps up. I ruined three sandwiches before I figured this out.
Pesto Perfection
Store-bought pesto works beautifully here, but if you have the time, homemade brings an incredibly fresh brightness. Just make sure whatever you use is well-mixed before spreading, since the oil tends to separate and you want all that basil flavor in every bite.
Serving Ideas That Elevate the Meal
While these sandwiches are fantastic on their own, pairing them with the right sides turns them into a proper meal. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, or go classic with tomato soup for that ultimate comfort food combination.
- Add thin tomato slices inside the sandwich for extra moisture and acidity
- A handful of baby spinach between the cheese layers adds freshness and makes you feel slightly virtuous
- Try Gruyère or provolone if you want to switch up the cheese blend
Save to Pinterest Every time I make these now, I think about how something so simple can bring so much joy. Theres real magic in bread and cheese and a little patience.
Recipe FAQs
- → Can I make this with different types of bread?
Absolutely. While sourdough provides a tangy depth, thick-cut brioche, Italian bread, or even focaccia work wonderfully. The key is using bread thick enough to handle the cheese without tearing.
- → What's the best way to get melted cheese without burning the bread?
Cook over medium heat rather than high heat, and gently press the sandwich with a spatula as it cooks. This encourages even cheese melting while keeping the exterior golden rather than charred. Cooking 3-4 minutes per side is ideal.
- → Can I prepare this ahead of time?
Assemble the sandwiches up to an hour in advance and refrigerate. When ready to cook, add an extra minute per side since the filling starts cold. Alternatively, grill immediately after assembly for best texture.
- → What pesto alternatives work if I don't have basil?
Sun-dried tomato pesto, arugula pesto, or spinach pesto all pair beautifully with these cheeses. You can also use tapenade or roasted red pepper spread for a different flavor profile.
- → How do I adapt this for dietary restrictions?
For vegans, substitute plant-based butter, dairy-free cheese alternatives, and ensure your pesto uses vegan ingredients. For gluten-free diets, use certified gluten-free bread. Always verify pesto contains no tree nuts if serving those with allergies.