Spinach Pesto Grilled Cheese (Printable Version)

Garlicky spinach pesto elevates this grilled cheese with mozzarella and sharp cheddar on buttery sourdough bread.

# What You Need:

→ Spinach Pesto

01 - 2 cups fresh spinach leaves, packed
02 - 1/2 cup fresh basil leaves
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup toasted pine nuts or walnuts
05 - 1 large garlic clove
06 - 1/3 cup extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh lemon juice

→ Grilled Cheese Assembly

10 - 4 slices sourdough or country bread
11 - 4 tablespoons unsalted butter, softened
12 - 4 ounces mozzarella cheese, sliced or shredded
13 - 2 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons prepared spinach pesto

# How To Make It:

01 - In a food processor, combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped. With processor running, gradually stream in olive oil and lemon juice until smooth, spreadable paste forms. Adjust seasoning to taste.
02 - Spread softened butter on one side of each bread slice. Lay slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices. Distribute mozzarella and cheddar cheese evenly over pesto. Top each with remaining bread slices, buttered side facing outward.
04 - Heat large skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, gently pressing with spatula, until bread is golden brown and cheese is fully melted.
05 - Allow sandwiches to cool slightly. Slice diagonally if desired and serve immediately while warm.

# Expert Tips:

01 -
  • It turns something you already know how to make into something guests will ask about twice.
  • The pesto adds brightness without making the sandwich feel fancy or fussy.
  • You can make extra pesto and use it on pasta, eggs, or straight from the jar with a spoon.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium is the sweet spot.
  • If your pesto looks too thick, add another splash of olive oil until it spreads easily without tearing the bread.
  • Press the sandwich gently while it cooks, but don't squash it flat or all the cheese will squeeze out the sides.
03 -
  • Toast the pine nuts in a dry skillet for a few minutes before blending, it brings out a deeper, nuttier flavor.
  • Let the butter soften at room temperature so it spreads without tearing the bread.
  • Use a cast iron skillet if you have one, it distributes heat evenly and gives you the crispiest crust.
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