Sourdough Pesto Grilled Cheese (Printer view)

Thick-cut sourdough layered with basil pesto and melty mozzarella, fontina, and cheddar. Golden and crispy on the outside, warm and gooey inside.

# 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 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. Evenly divide and layer the mozzarella, fontina, and cheddar over the pesto-covered slices.
03 - Top with the remaining bread slices, buttered side facing out.
04 - Heat a large nonstick skillet or griddle over medium heat.
05 - 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.
06 - Remove from the pan, let cool for 1 minute, then slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • The combination of three cheeses creates the most incredible melt while the pesto adds an herby punch that cuts through all that richness
  • Its ready in twenty minutes but tastes like something from a fancy sandwich shop
02 -
  • Low and slow is the secret to getting that perfect golden crust without burning the bread before the cheese has time to melt completely
  • Shredding your own cheese makes a huge difference in how smoothly it melts compared to pre-shredded bags with their anti-caking coating
03 -
  • Use a bread knife to slice through the crispy exterior without squishing down all that beautiful cheese you just melted to perfection
  • If your cheese isnt melting as fast as your bread is browning, tent the pan with foil for the last minute to trap the heat
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