Sourdough Pesto Grilled Cheese (Printable)

Thick-cut sourdough layered with aromatic basil pesto and melty cheese blend, grilled to golden perfection. Vegetarian comfort food.

# 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

# How-To:

01 - Lay out sourdough slices and spread 1/2 tablespoon of butter on one side of each slice.
02 - Flip bread over and spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices.
03 - Evenly distribute mozzarella, fontina, and cheddar cheese over the pesto-covered slices.
04 - Top with remaining bread slices, ensuring buttered side faces outward.
05 - Heat large nonstick skillet or griddle over medium heat.
06 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently with spatula until bread is golden and crisp and cheese is completely melted.
07 - Remove from pan, let cool for 1 minute, slice diagonally, and serve warm.

# Expert Advice:

01 -
  • The three-cheese blend creates the most incredible pull-apart moment when you take that first bite
  • Pesto cuts through all that richness with bright basil notes that wake everything up
  • It comes together in under twenty minutes but tastes like something from a cafe
02 -
  • Low and slow heat wins every time— rushing over high flame burns the bread before the cheese melts through
  • The minute rest period is not optional if you want clean slices and that perfect cheese pull
  • Buttering to the very edges prevents any dry or tough spots from developing
03 -
  • Weighing down the sandwich with a heavy pan or bacon press during cooking creates even better contact with the skillet
  • Room temperature butter spreads more evenly than cold butter which can tear the bread
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