Sourdough Pesto Grilled Cheese

The first time I made this, I was recovering from a terrible cold and craving something that felt like comfort but didn't require actual cooking. The sourdough was sitting on my counter getting stale, and I had half a jar of pesto leftover from pasta the night before. Something about the combination of herbs and melted cheese felt like it might fix everything. It absolutely did.

My roommate walked in while I was flipping the second sandwich and literally stopped in her tracks. The smell of basil and toasting bread had filled the entire apartment. We ended up splitting both sandwiches right there at the counter, standing up, because waiting for plates suddenly seemed unreasonable.

Ingredients

• 4 slices thick-cut sourdough bread: The substantial texture holds up beautifully to grilling and the slight tang cuts through all that rich cheese
• 1/2 cup (60 g) shredded mozzarella cheese: This is your melty base that creates those gorgeous cheese pulls in every bite
• 1/2 cup (60 g) shredded fontina cheese: Fontina brings this incredible nuttiness that makes the sandwich feel special
• 1/2 cup (60 g) shredded sharp white cheddar: The sharpness cuts through the richness and adds a perfect punchy contrast
• 3 tbsp basil pesto: Whether homemade or store-bought, this is the flavor engine that transforms regular grilled cheese into something memorable
• 2 tbsp unsalted butter, softened: Spreadable butter is essential here for even browning and that perfect golden crunch

Instructions

Prep your bread:

Lay out all four sourdough slices and spread 1/2 tablespoon of softened butter on one side of each slice, going all the way to the edges

Add the pesto layer:

Flip the bread over and spread about 1 tablespoon of basil pesto on the unbuttered side of two slices, again covering completely

Layer the cheese blend:

Evenly divide the mozzarella, fontina, and cheddar between the two pesto-covered slices, spreading it to prevent those sad bare spots

Assemble the sandwiches:

Top with the remaining bread slices, buttered side facing out, so the cheese is sandwiched between pesto on both sides

Get your pan ready:

Heat a large nonstick skillet or griddle over medium heat until a drop of water sizzles across the surface

Grill to perfection:

Cook the sandwiches for 3 to 4 minutes per side, pressing gently with your spatula occasionally, until the bread is deep golden and crisp and you can see cheese starting to escape

The hardest part:

Remove from the pan and let them rest for exactly one minute before slicing, otherwise the cheese will run everywhere

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This recipe has become my default sick-day comfort food, but also my go-back-to-it-when-I-celebrate food. There is something deeply satisfying about how simple ingredients come together to create something that feels genuinely special.

Making It Your Own

Once you have the basic technique down, the variations are endless. I have added thin tomato slices when I needed more brightness, and handfuls of baby spinach when I wanted to pretend I was being healthy. The pesto and cheese foundation works with almost anything you throw at it.

Cheese Notes

Pre-shredded cheese is convenient, but grating your own makes a huge difference in melt quality. That anti-caking coating on bagged cheese keeps it from blending properly. If you have time, buy blocks and grate them yourself. The texture difference is honestly worth the extra effort.

Serving Ideas

These sandwiches are substantial enough to stand alone, but pairing them transforms a quick lunch into something that feels like a proper meal. The possibilities are practically endless once you start thinking about what balances all that rich, cheesy goodness.

• A simple green salad with bright vinaigrette cuts through the richness perfectly
• Tomato soup is classic for a reason, the pairing is basically culinary magic
• Leftovers can be reheated in a 350°F oven for about 10 minutes to restore the crunch

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Hope this brings you as much comfort as it has brought me on countless afternoons.

Recipe Questions & Answers

→ What type of bread works best?

Thick-cut sourdough bread is ideal because its sturdy texture holds up well to grilling and its tangy flavor complements the pesto and cheese blend beautifully.

→ Can I use store-bought pesto?

Absolutely! Store-bought basil pesto works perfectly, though homemade fresh pesto will have a brighter, more vibrant flavor.

→ What cheese blend do you recommend?

The combination of mozzarella for melt, fontina for nutty richness, and sharp white cheddar for tang creates the perfect balance. Gruyère or provolone make excellent substitutes.

→ How do I get the crispiest results?

Cook over medium heat for 3–4 minutes per side, pressing gently with a spatula. The buttered exterior creates that golden, crunchy crust while the cheese melts inside.

→ What can I add for extra flavor?

Try layering thin tomato slices or fresh baby spinach before grilling. The tomato adds moisture and acidity, while spinach brings a fresh contrast to the rich cheese.