Save The first time I made this pesto grilled cheese was actually an accident born of desperation. I was starving after a long day, craving comfort food but wanting something more exciting than plain grilled cheese. I spotted a jar of pesto in the fridge and decided to experiment, and that sandwich completely changed how I think about grilled cheese forever.
My roommate walked into the kitchen while I was making these and literally stopped in her tracks, asking what smelled so incredible. We ended up sitting on the kitchen floor eating them straight off the cutting board, burning our fingers because we could not wait for them to cool down. Now its our go-to comfort food for rainy days or when life just feels overwhelming.
Ingredients
- Thick-cut sourdough bread: The sturdy texture and tangy flavor of sourdough creates the perfect foundation, holding up to all that cheese without getting soggy
- Shredded mozzarella cheese: This provides that classic stretch and mild creaminess that balances the stronger flavors
- Shredded fontina cheese: Fontina melts like a dream and adds this wonderful nuttiness that takes the sandwich to restaurant quality
- Shredded sharp white cheddar: The sharpness cuts through the richness and adds a punch of flavor that keeps things interesting
- Basil pesto: This is the secret weapon that elevates everything, adding aromatic brightness and herbaceous depth
- Unsalted butter: Softened butter spreads evenly and helps achieve that golden, crispy exterior we all want
Instructions
- Prepare your bread slices:
- Lay out all four slices of sourdough and spread half a tablespoon of softened butter on one side of each slice, making sure to cover the surface completely
- Layer on the pesto:
- Flip the bread over and spread about a tablespoon of basil pesto on the unbuttered side of two slices, going all the way to the edges
- Add the cheese blend:
- Evenly divide and sprinkle the mozzarella, fontina, and cheddar over those pesto-covered slices, making sure the cheese reaches the corners
- Assemble the sandwiches:
- Top each cheese-covered slice with a remaining bread slice, buttered side facing out, pressing down gently
- Heat your pan:
- Warm a large nonstick skillet or griddle over medium heat until hot but not smoking
- Grill to perfection:
- Carefully place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until golden and crisp
- Rest and serve:
- Remove from the pan and let them cool for 1 minute before slicing diagonally and serving warm
Save This recipe has become my absolute favorite way to turn a regular Tuesday dinner into something that feels special. Theres something so satisfying about biting through that crispy, buttery bread and hitting that molten, pesto-infused cheese layer.
Choosing the Right Bread
Not all sourdough is created equal when it comes to grilled cheese. You want a loaf thats at least a day old and has a tight crumb, meaning the holes inside arent too large. I once used a really artisanal, holey sourdough and all my cheese melted right through onto the pan. A slightly denser sourdough will hold everything together while still giving you that signature tang and chew.
The Art of Cheese Blending
I used to just use whatever cheese I had on hand, usually just sharp cheddar, but once I started blending three different cheeses, everything changed. The mozzarella provides that incredible stretch, fontina adds sophisticated nuttiness, and sharp cheddar punches through with bold flavor. This combination works because each cheese brings something different to the party, creating layers of flavor that keep your palate interested.
Make It Your Own
While this recipe is pretty perfect as is, there are so many ways to customize it based on what you love or have in your fridge. I have made countless variations depending on my mood and the season.
- Add thin tomato slices for extra moisture and sweetness
- Throw in fresh baby spinach for a pop of color and nutrition
- Try swapping in Gruyère or provolone if you want to experiment with different flavor profiles
Save I hope this recipe brings you as much comfort and joy as its brought me over the years. Theres something magical about the combination of warm, melty cheese and aromatic basil that just makes everything better.
Recipe FAQs
- → Can I use different cheeses?
Absolutely. Gruyère, provolone, or a combination of your favorites work wonderfully. The key is choosing cheeses that melt well and complement the basil pesto.
- → How do I prevent the bread from burning?
Use medium heat and cook for 3–4 minutes per side. Press gently with a spatula to ensure even contact with the pan. If the exterior browns too quickly, lower the heat slightly and extend cooking time.
- → What pesto should I use?
Store-bought pesto works perfectly for convenience. Homemade basil pesto offers more control over flavors and allows you to ensure it's nut-free if needed for allergies.
- → Can I add vegetables?
Yes. Thin tomato slices, baby spinach, or roasted red peppers add wonderful flavor and texture. Layer them on top of the pesto before adding the cheese.
- → How do I make this vegan?
Substitute plant-based butter, dairy-free cheese alternatives, and vegan pesto (ensure it's nut-free if needed). The cooking method remains identical.
- → What pairs well as a side?
A crisp side salad or warm tomato soup complements this sandwich beautifully, creating a satisfying and balanced meal.