Sourdough Pesto Grilled Cheese (Printable)

Crispy sourdough with melty three-cheese blend and aromatic basil pesto, grilled to golden perfection.

# Ingredient List:

→ Bread

01 - 4 thick slices 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

→ Spreads & Condiments

05 - 3 tablespoons basil pesto
06 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Lay out all sourdough slices. Spread 1/2 tablespoon softened butter on one side of each slice.
02 - Flip bread slices butter-side down. Spread approximately 1 tablespoon basil pesto on the unbuttered side of two slices.
03 - Evenly distribute mozzarella, fontina, and sharp white cheddar over the pesto-coated slices.
04 - Place remaining bread slices on top with buttered sides facing outward to create two complete sandwiches.
05 - Heat large nonstick skillet or griddle over medium heat until evenly warmed.
06 - Place sandwiches in skillet and cook for 3-4 minutes per side, pressing gently with spatula, until bread turns golden brown and crisp with cheese fully melted.
07 - Remove from pan, let cool for 1 minute, slice diagonally, and serve while hot.

# Expert Hints:

01 -
  • The three-cheese blend creates this incredible stretchy texture while each cheese brings something different to the party
  • Its ready in twenty minutes but tastes like something from a fancy sandwich shop
  • The pesto adds so much flavor that you barely notice youre eating upgraded comfort food
02 -
  • Medium heat is your friend here, high heat burns the bread before the cheese has time to melt properly
  • Pressing too hard with your spatula squeezes out all the cheesy goodness, just gentle pressure is enough
  • The one-minute rest period is annoying but absolutely crucial for clean slices and intact sandwiches
03 -
  • Mix your shredded cheeses together in a bowl before sprinkling, this ensures even distribution in every bite
  • If the bread is browning too fast before the cheese melts, reduce heat to medium-low and cover the pan briefly
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